I love pizza, and I love living in Brooklyn, so I’m very much partial to New York-style pizza over Chicago-style. That said, I have to give some credit to those Chicagoans for the sheer amount of cheese on those deep-dish monsters (I love cheese more than pizza). But you know what I don’t like about Chicago pizza? I feel terrible after eating it, especially in the heat of the summer. There must be a middle ground.
Enter: my spicy Italian tomato pie with burrata. It lands somewhere between New York and Chicago pizza with a buttery pastry crust, thick layer of burrata and fresh, ripe tomatoes. Get ready for an awesomely satisfying summer meal.
- 8 tablespoons butter, chilled in the fridge, and cut into 8-10 pieces
- 1 cup all purpose flour
- 1/2 teaspoon table salt
- 1/4 cup cold water
- 3 cloves garlic, minced
- 1/4 cup sweet onion, chopped
- 1 1/2 pounds cherry tomatoes
- 1 teaspoon red chile flakes, or more to taste
- 3 tablespoons basil, cut in chiffonade
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon balsamic vinegar
- 1 pound burrata
For the dough:
- Mix the salt into the flour.
- Press the butter pieces into the flour with your fingers until they're mostly worked in (a few small visible butter chunks left is actually good).
- Add the water a bit at a time until your dough comes together and forms a ball (you may need slightly more or less water).
- Refrigerate for at least an hour.
- Once chilled, roll the dough out on a lightly floured work surface, lay it into your pie pan and press it against all the edges. Then trim off the excess from around the edges.
- Take your pie crust and lay flat into your pie tin (feel free to use store bought pie crusts to save some time if you want).
- Bake at 350°F for about 30 minutes, or until golden brown.
- Put the olive oil in a pan on medium high heat.
- Add in the garlic and onions and cook until soft.
- Add the tomatoes, chile flakes and red wine vinegar, and cook until the tomatoes are soft.
- Turn the heat off and add 2 tablespoons of the basil and the balsamic vinegar to the mixture.
- Take your pre-cooked pie crust, fill the bottom with burrata and then top with your tomato mixture.
- Bake at 400°F for about 20 minutes.
- Top with the last tablespoon of basil once out of the oven. The pizza is delicious served hot or room temperature.
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