RECIPE
Fried Pizza with Burrata , Parmesan Sauce & Crisp Sage
Take homemade pizza to the next level with this pan-fried version , made luxurious with cheese sauce and creamy burrata .
Matt Tebbutt
SERVES 4
FOR THE PIZZA DOUGH :
• 8g fresh yeast
• 250g 00 flour , plus extra for dusting
• 8g salt
• Vegetable oil , for frying
FOR THE TOPPING :
• 100ml double cream
• 50g Parmesan , grated , plus extra to serve
• 20g butter
• 2 garlic cloves , crushed
• 4 fresh sage leaves
• 1 burrata
AS SEEN ON BIG KITCHEN
1 To make the dough , place the yeast , flour , and salt in a bowl then pour in 150ml warm water . Use your hands or the dough hook of a stand mixer to bring everything together into a dough . Turn out onto a lightly floured work surface and knead well for 5-10 minutes ( this can also be done in the stand mixer ). Place the dough in a clean bowl , cover with cling film or a clean , damp tea towel , and leave to rise for at least 1 hour . 2 Tip the dough onto your work surface and gently knock it back . Divide the dough into four equal pieces and roll each one into a ball . Cover with a tea towel and leave for 20 minutes . 3 When ready to cook , roll out each ball and stretch into a disc about 15-20cm wide . 4 Heat some oil in a non-stick frying pan over medium heat and cook one pizza base at a time , shallow frying for 3-4 minutes until crisp and cooked through . 5 To make the topping , put the cream and Parmesan in a saucepan and heat gently over low heat until the cheese is melted . Keep warm . 6 Melt the butter in a frying pan over medium heat , then add the garlic and sage leaves . Cook until the sage leaves are crisp and the butter turns brown , then remove from the heat . 7 Spoon the Parmesan cream over the hot fried dough . Tear over some burrata and spoon the brown butter and sage on top . Finish with extra grated Parmesan and freshly ground black pepper , then serve .
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