Thinking back about this, another interesting idea would have been to use a little cold buratta at the end, with balsamic drizzled on it to top of the hot pizza. I’m wondering how I may play with that idea, using minimal cheese prior to baking and adding it on cold, after the pizza comes out of the oven, allowing it to melt a little into the pizza from the residual heat, but also remaining somewhat cool! I’m just throwing it out there because, lately, I’ve become really intrigued by the combination of warm and cool ingredients on my pizzas.
As always, enjoy this recipe if you choose to follow it. But, I’d rather know that it sparked an idea of your own for an even better pizza.
Pizza Balsamico – AKA “The Balsamic Bash Pizza”
Peter’s Herb Oil (for marinading and drizzling — see the Instructional archives for this recipe as well as the dough recipe)
Marinated Sliced Tomatoes in Peter’s Herb Oil
Bel Gioioso Burrata Cheese (or any favorite burrata)
Pre-cooked Pork Sausage (or, any kind of sausage you like)
Sliced Red Onions
Chopped Fresh Basil Leaves
A good quality Balsamic Vinegar
–Preheat your oven to the highest setting for about 1 hour prior to baking (in order to make sure you get your pizza stone heated up to temperature).–Shape your dough.
–Lay out your tomatoes on the dough (these will become a base, and act as your sauce. They will hold their shape and sort of steam under the cheese and toppings).
–Break up chunks of the burrata and lay them across pizza (burrate is a combination of fresh mozzarella and a creamy mascarpone-like filling, so you could actually make your own)
–Add bits of cooked sausage and top it all with the sliced red onions.
–Into the oven…
–Add chopped basil for garnish and another fresh aromatic flavor to top the cooked pizza . The basil will wilt into the hot cheese.–Cut your pizza and eat – but, only after drizzling your balsamic vinegar onto the pizza, or your individual slices. (if the balsamic is very runny, you can cook it down to a syrup consistency in advance and let it cool).
–Add salt and pepper to taste, and hot pepper flakes if you are so inclined.
Let us know how much better your version is than mine.
As usual, here is a Gallery with some more photos. I hope you enjoy them.
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Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.
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