Ingredients
F
For the Pizza Dough (makes 4):
g
4 cups (550g) 00 flour
g
1 ½ cups (365g) lukewarm purified or spring water
g
1 tsp (3g) instant yeast
g
2 tsp (10g) kosher salt
g
1 tbsp (18g) extra virgin olive oil, divided
S
Semolina or flour, for shaping and handling
F
For the Pesto:
f
2 cups fresh basil leaves
b
½ cup baby spinach (optional, for color)
t
1 - 2 tbsp toasted pine nuts (or pistachios)
g
½ cup grated Parmigiano Reggiano
g
2 - 3 garlic cloves
k
¼ tsp kosher salt, or more to taste
o
3 tbsp olive oil, plus more as needed
c
1 - 2 tbsp cold water (if needed)
F
For the Seared Cherry Tomatoes:
g
2 garlic cloves, crushed (skin on)
o
3 tbsp olive oil
t
1 ½ to 2 cups cherry tomatoes, halved
T
To Assemble (for 4 sandwiches):
o
4 balls of burrata (one per sandwich)
A
2 About cups fresh arugula
C
Chili flakes, to taste (optional)
B
Balsamic glaze, for drizzling
F
Flaky salt, to finish
Directions
1
Day 1 - Make the Dough:
1
In a large bowl, whisk together the flour and yeast. Add water and mix with your hand until just combined. Cover and let rest for 30 minutes.
2
Add salt and 1 tsp olive oil. Knead the dough for about 5 minutes until smooth.
3
Cover and let rest another 30 minutes. Then perform a stretch and fold: gently stretch one side of the dough upward and fold it over itself. Rotate and repeat on all sides.
4
Transfer the dough to a lightly oiled container. Perform a coil fold (lift the dough from the center and tuck it under itself). Repeat 3 times, 30 minutes apart.
5
Cover tightly with a lid or plastic wrap. Then place a towel over the top and refrigerate overnight (up to 48 hours).
6
Day 2:
1
Remove the dough from the fridge. Divide into four dough balls (about 200g each).
2
Place the dough balls on floured parchment paper. Lightly dust the tops with flour, then cover loosely with a clean kitchen towel. Let rest at room temperature for 1-2 hours, until soft and puffy
3
Tip: If the dough gets too sticky to handle, place it back in the fridge for 30 minutes to firm up.
4
Make the Pesto:
1
Bring a pot of salted water to a boil. Blanch the basil and spinach for 30 seconds, then shock in ice water. Let sit for 5 minutes.
2
Squeeze out any excess water and add to a food processor with pine nuts, Parmigiano, garlic, salt, and olive oil.
3
Blend until smooth. If needed, add more olive oil or a tablespoon or two of cold water to loosen.
4
Sear the Tomatoes:
1
Heat a medium pan over medium-high. Once hot, add olive oil and garlic.
2
Once the garlic is fragrant, add cherry tomatoes cut-side down. Let them sear without moving for 2-3 minutes until golden.
3
Flip and cook 1-2 minutes on the other side, just until lightly browned but still intact. Remove from heat.
4
Bake the Pizza Sandwich:
1
Preheat your pizza oven to 750°F, or see oven note below.
2
Lightly flour a pizza peel or wooden board. Place one dough ball on the surface and press it outward gently using your palms. Stretch it into a circle, keeping the edges slightly thicker.
3
Drizzle a little olive oil over half of the dough. Fold the other half over it like a calzone, forming a half-moon shape. (Optional: brush more olive oil on top.)
4
Transfer to the hot oven and bake for 2-4 minutes, or until golden and puffy. Rotate if needed for even browning.
5
Assemble the Sandwich:
1
Open the baked pizza pocket carefully.
2
Spread pesto over the bottom inside layer.
3
Add arugula, then burrata. Tear the burrata open and spread across the greens, add chili flakes.
4
Top with seared tomatoes, season with salt to taste, and finish with a drizzle of extra virgin olive oil and balsamic glaze.
5
Close the sandwich, cut in half, and serve immediately.
