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My BigMouth Blog | A Blog by Jason Glover

Salami, Burrata, Roasted Marinara Pizza

Salami, Burrata, Roasted Marinara Pizza - Dads That Cook

By Jason Glover

DifficultyBeginner

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!

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Yields8 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Pizza Dough
 3 ⅓ cups cold water
 5 tsp salt
 5 tsp olive oil
Toppings
 1 cup roasted marinara (recipe below)
 ¼ cup grated parmesan
 ½ cup sliced, uncured salami
 4 oz fresh burrata, sliced
 1 fresh tomato, sliced
 ½ cup shredded mozzarella
 freshly ground pepper, to taste
Roasted Marinara
 4 lbs ripe tomatoes, quartered
 1 small yellow onion, quartered
 4 cloves garlic, minced
 1 tsp Italian seasoning
 salt, to taste

Prepare the Dough
1

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.)

2

Add flour to the mixer and mix on low for about 1 minute.

3

Once combined, increase speed to medium and mix for 3 minutes. Stop the mixer and scrape down the side of the bowl.

4

Add salt and mix on low for 1 minute then increase speed to high and mix for 2 minutes.

5

Stop mixer, scrape down the sides of the bowl, and add the olive oil.

6

Mix on low for 1 minute then increase speed to high for 2 minutes.

7

Final product will be tacky/sticky, like frosting.

8

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.)

9

Refrigerate for 8-24 hours, to let the dough form.

Make the Roasted Marinara
10

Preheat oven to 450°F.

11

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.)

Prepare & Bake the Pizza
12

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.

13

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.

14

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

Pizza Dough
 3 ⅓ cups cold water
 5 tsp salt
 5 tsp olive oil
Toppings
 1 cup roasted marinara (recipe below)
 ¼ cup grated parmesan
 ½ cup sliced, uncured salami
 4 oz fresh burrata, sliced
 1 fresh tomato, sliced
 ½ cup shredded mozzarella
 freshly ground pepper, to taste
Roasted Marinara
 4 lbs ripe tomatoes, quartered
 1 small yellow onion, quartered
 4 cloves garlic, minced
 1 tsp Italian seasoning
 salt, to taste

Directions

Prepare the Dough
1

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.)

2

Add flour to the mixer and mix on low for about 1 minute.

3

Once combined, increase speed to medium and mix for 3 minutes. Stop the mixer and scrape down the side of the bowl.

4

Add salt and mix on low for 1 minute then increase speed to high and mix for 2 minutes.

5

Stop mixer, scrape down the sides of the bowl, and add the olive oil.

6

Mix on low for 1 minute then increase speed to high for 2 minutes.

7

Final product will be tacky/sticky, like frosting.

8

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.)

9

Refrigerate for 8-24 hours, to let the dough form.

Make the Roasted Marinara
10

Preheat oven to 450°F.

11

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.)

Prepare & Bake the Pizza
12

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.

13

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.

14

Bake for 15-20 minutes, until the cheese is bubbly and the crust is golden. Let rest for 5 minutes before slicing and serving.

Salami, Burrata, Roasted Marinara Pizza

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