This Red Onion and Burrata pizza is topped with Arugula, a generous sprinkle of calabreze spice and a drizzle of honey. With the combination of these few delicious ingredients, you have alchemy.
When you pair the bitterness of the onions, the peppery flavor of the arugula, with the sweetness of the honey and spicy smoky flavor of calabreze spice, you end up with a beautiful gourmet tasting bite of pizza. This pizza is something you would expect from an upscale pizzeria, but you easily produce it in your very own kitchen at home.
Serves: 4
Duration: 30 minutes
INGREDIENTS:
500g of dough (Breadbox Bakery inside Crossroads Market, Calgary)
2 tbsp of olive oil
200g (drained weight) of Murgella Burrata (available at Say Cheese inside Crossroads Market, Calgary)
1 teaspoon of Porcini Salt
1 thin slice of red onions (more if you prefer)
1 1/2 tsp of Calabreze spice
TOPPINGS
⅓ cup of Arugula
1 tbsp of olive oil
2 tbsp of honey
1 teaspoon of Calabreze spice (more for spicy)
1 tsp of Porcini Salt
INSTRUCTIONS
Preheat the oven to 500C. If you’re using a pizza stone, put it inside the oven before starting so it can get hot with the oven. If you don’t have a pizza stone, you can also use the back of a baking sheet and there’s no need to preheat it.
To make the base, sprinkle flour on your working surface, then gently spread the dough using the tips of your fingers, stretching if you need to until you get to the size you prefer. I like this method more than using a rolling pin because it keeps all the air pockets in. The dough won’t be even on the surface or a perfect circle, but that’s what you want!
Sprinkle a generous amount of plain flour or semolina flour onto the back of a baking tray and place the base over the top, this is so you can slide the pizza onto the pizza stone. If you’re not using a pizza stone, use a sprinkle of olive oil and flour just under the base to prevent it from sticking.
Sprinkle olive oil generously over the pizza base. Then gently tear the burrata cheese into little heaps around the pizza. Now place the sliced onions around the pizza and sprinkle salt and Calabreze spice.
Slide the pizza onto the pizza stone or if using a baking tray, place it inside the oven and bake for 12-15 minutes or until a rich golden color forms around the outside of the pizza.
Remove the pizza from the oven and place Arugula over the top of the pizza. Drizzle honey and olive oil all over the pizza and finish with a sprinkle of Calabreze spice and salt.
Enjoy this heavenly pizza while it’s warm!
By Hetal Bulsara
@a_taste_of_home_with_love
Local foodie and recipe creator, Hetal Bulsara is a gifted home cook and mother of two who tells a story with each recipe she creates. It is always exciting to have a new creator work with The Spice Merchant and with Hetal's food photography skills and delectable recipes she is no exception.