Salami, Burrata, Roasted Marinara Pizza - Dads That Cook
By Jason Glover
A classic Italian combo of salami and burrata, paired with a super simple, roasted marinara sauce and fail-proof pizza dough. Take pizza night to the next level with this remarkable pie!
Mix yeast and water together in the bowl of a stand mixer affixed with the dough hook attachment. (Alternatively, you can use a hand mixer with dough hook attachments.)
Add flour to the mixer and mix on low for about 1 minute.
Once combined, increase speed to medium and mix for 3 minutes. Stop the mixer and scrape down the side of the bowl.
Add salt and mix on low for 1 minute then increase speed to high and mix for 2 minutes.
Stop mixer, scrape down the sides of the bowl, and add the olive oil.
Mix on low for 1 minute then increase speed to high for 2 minutes.
Final product will be tacky/sticky, like frosting.
Cut into 4 equal size (400 grams) balls and wrap in plastic wrap. (Oil your hands when handling the dough, it helps the dough not stick.)
Refrigerate for 8-24 hours, to let the dough form.
Preheat oven to 450°F.
Place the quartered tomatoes and onion onto a large baking sheet and toss with the olive oil, Italian seasoning, and salt. Roast for 30-40 minutes. Remove from oven and transfer everything to large bowl. Use an immersion blender to blend until mostly smooth. (Alternatively, you can transfer everything to a blender and blend until mostly smooth.)
Dust a large baking sheet or pizza stone with cornmeal or flour. Shape the pizza dough into a large circle and place on the prepared stone.
Spread about 1 cup of the roasted marinara onto the dough and sprinkle with the parmesan. Arrange the salami, burrata, and tomato slices over the top and finish with the shredded mozzarella and a pinch of black pepper.
Bake for 15-20 minutes, until the cheese is bubbly and the crust is golden. Let rest for 5 minutes before slicing and serving.
Ingredients
Directions
Mix yeast and water together in the bowl of a stand mixer affixed with the dough hook attachment. (Alternatively, you can use a hand mixer with dough hook attachments.)
Add flour to the mixer and mix on low for about 1 minute.
Once combined, increase speed to medium and mix for 3 minutes. Stop the mixer and scrape down the side of the bowl.
Add salt and mix on low for 1 minute then increase speed to high and mix for 2 minutes.
Stop mixer, scrape down the sides of the bowl, and add the olive oil.
Mix on low for 1 minute then increase speed to high for 2 minutes.
Final product will be tacky/sticky, like frosting.
Cut into 4 equal size (400 grams) balls and wrap in plastic wrap. (Oil your hands when handling the dough, it helps the dough not stick.)
Refrigerate for 8-24 hours, to let the dough form.
Preheat oven to 450°F.
Place the quartered tomatoes and onion onto a large baking sheet and toss with the olive oil, Italian seasoning, and salt. Roast for 30-40 minutes. Remove from oven and transfer everything to large bowl. Use an immersion blender to blend until mostly smooth. (Alternatively, you can transfer everything to a blender and blend until mostly smooth.)
Dust a large baking sheet or pizza stone with cornmeal or flour. Shape the pizza dough into a large circle and place on the prepared stone.
Spread about 1 cup of the roasted marinara onto the dough and sprinkle with the parmesan. Arrange the salami, burrata, and tomato slices over the top and finish with the shredded mozzarella and a pinch of black pepper.
Bake for 15-20 minutes, until the cheese is bubbly and the crust is golden. Let rest for 5 minutes before slicing and serving.
