Fried Pizza with Burrata and Fresh Basil

Fried Pizza with Burrata and Fresh Basil
Photo by Eva Kolenko


  • Extra-virgin olive oil
  • 5 large fresh basil leaves
  • ½ oz. kosher salt (1-½ Tbs. Diamond Crystal or 1 Tbs. Morton)
  • Extra-virgin olive oil
  • Smoked or regular sea salt
  • 1 lb. burrata or fresh mozzarella
  • 3 quarts rice bran or canola oil
  • + 4 more ingredients
    • ½ tsp. active dry yeast
    • 1-½ cups lukewarm water (80°F to 85°F)
    • 1 28-oz. can whole fire-roasted or San Marzano-style tomatoes, drained
    • 1 lb. (3-½ cups) 00 flour; more as needed

Put the yeast in the bowl of a stand mixer, add the water, and whisk to dissolve. Add the salt, whisk to dissolve, and then add the flour. Attach the dough hook and mix on low speed until the flour is absorbed by the water, about 2 minutes. Slowly add up to 1-1/2 cups more flour as necessary, scr...

View full recipe at Fine Cooking


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