Recipe by Alexa Bernstein
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.
Start to Finish: 20 minutes
Servings: 4 to 6
- 3 tbsp. olive oil
- 1 lb. pizza dough
- 1/3 cup tomato puree
- 2 medium heirloom tomatoes, cut into 1/4-inch-thick slices
- 1 clove garlic, chopped
- 1 ball (4 oz.) burrata
- 1 tbsp. torn fresh basil leaves
Preheat oven to 475°. Brush large baking sheet with 1 tbsp. oil. Stretch dough onto baking sheet. Spread with tomato puree, leaving 1/2-inch border. Top with tomatoes and garlic. Drizzle with 1 tbsp. oil; season. Bake until crust is browned, about 15 minutes. Remove from oven; top with torn burrata and basil. Drizzle with remaining oil.