Pizza Pesto e Burrata Bomba
Pizza with a difference: discover our recipe for Pizza Pesto e Burrata Bomba, a delicious fusion of Italian flavors. This special pizza combines the nutty taste of pesto, the creamy texture of burrata and the classic taste of a crispy pizza base. Perfect for special occasions or simply to enjoy.
Preparation time 12 hours
Cooking time 20 minutes

Ingredients
Ingredients
For the dough
- 600 g flour (Tipo 00 if possible)
- 390 ml ice-cold water
- 3 g fresh yeast
- 12 g salt
For the pesto
- 50 g pine nuts
- 40 g basil leaves
- 60 g Parmesan cheese
- 3 cloves of garlic
- 5 g salt
- Black pepper approx. 1 g
- 200 g olive oil
For the topping
- 15 g pine nuts
- 6 cherry tomatoes
- 25 g Parmesan cheese
- 1 ball of burrata, drained
- Salt
- Black pepper
- Fresh basil
- 5 g olive oil
Preparation
For the dough
- Dissolve the salt and water in the mixing bowl.
- stir in 200 g flour and dissolve the yeast in it.
- Add the remaining flour, switch on the dough hook and knead the dough at medium speed for 10 minutes.
- Cover the dough and leave to rise at room temperature for 3 hours.
- After every hour, stretch and fold the dough: With moistened hands, remove the dough from the bowl on four sides, pull upwards and fold over the remaining dough.
- After 3 hours, transfer the dough to a floured work surface.
- Divide the dough into 4 portions of 250 g each.
- Form balls of dough with your hands.
- Cover the dough balls and leave to rise in a bowl or baking dish in the fridge for 12-24 hours.
- remove from the fridge 2-3 hours before use and bring to room temperature.
For the pesto
- Toast the pine nuts in a pan without fat.
- Remove from the heat and leave to cool.
- Rinse the basil leaves and pat dry.
- Finely grate the parmesan.
- Peel the garlic.
- Place the pine nuts, basil, parmesan, garlic, salt and pepper in the food processor and chop coarsely.
- Add olive oil in between and mix until a creamy consistency is achieved.
- Season to taste with salt and pepper.
The pesto will keep for approx. 2 weeks if refrigerated.
For the pizza
- Heat the pizza oven to 400°C.
- Toast the pine nuts in a small pan without fat and then remove from the heat.
- Wash and halve the cherry tomatoes.
- Finely grate the parmesan.
- Place the semola bed on the work surface and shape the dough into a pizza base with an edge.
- Spread the pesto on the pastry base and spread the tomatoes evenly on top.
- Place the topped pizza in the oven using a pizza peel and bake until done.
- Remove the pizza from the oven and place the creamy burrata in the middle.
- Season with salt and pepper.
- Sprinkle with pine nuts, parmesan and basil and drizzle with a little olive oil.
- Cut into pieces and enjoy!