We’ve said it before and we’ll say it (many times) again: there’s no more perfect food than pizza. We’ve churned out countless pizza recipes over the years that cater to our of-the-moment cravings. There was the peach and pesto pizza that proved that sweet toppings should never be overlooked. And who could forget the caramelized onion and prosciutto pizza that kicked off the grilled pizza trend? Of course, we have to give credit to the farinata that made gluten-free pizza not only possible, but 100% delish. And while each of those recipes has earned its spot in our pizza hall of fame, we might have a new fave. That’s right, this sausage burrata pizza is here to steal the show.
During her week of hosting not one, not two, but three parties, Camille dedicated a weeknight to firing up her favorite pizza oven and churning out delish pies with friends and family. The rosé was poured and the casual but elegant tablescape set the vibes. If you need inspiration for your next summer gathering, a pizza party is it.
Tips for Perfecting Your Pizza
This pizza is the perfect mix of sweet and savory, and it leans on plenty of seasonal, summery flavors to help you get your fix. The pairing of tomato sauce and fresh basil is a fresh classic, but we love that it gets elevated thanks to the shaved truffles and creamy burrata cheese.
Ingredients for This Sausage Burrata Pizza
Camille’s signature pizza crust couldn’t be simpler. It yields four smaller pizzas, so if it’s just you and your partner or a friend, you can store the extra in the freezer or fridge.
The toppings:
- 1/2 cup tomato sauce
- 1/4 cup fresh basil
- 1/4 cup parmesan cheese
- 1/4 cup cooked sausage
- Burrata cheese
- Shaved truffles
For all of Camille’s go-to pizza tools, including her pizza wheel, peel, and everything you need to perfect your pizza, read how she hosts a not-so-perfect (but unbelievably fun) pizza party.
Sausage Burrata Pizza
Description
This game-changing toppings combo comes courtesy of chef Erind of Il Brutto (our Austin go-to for Italian cuisine and some of the most mind-blowing pizza you’ll ever eat). Enjoy!
Ingredients
For the pizza dough:
- 1 envelope (2.5 teaspoons) active dry yeast
- 2 cups warm water
- 2 teaspoons sugar
- 1 tablespoons kosher salt
- 2 1/2 cups 00 flour (I use this one)
- 2 1/2 cups bread flour (I use this one)
- 3 tablespoons olive oil, divided
For the toppings:
- 1/2 cup tomato sauce
- 1/4 cup fresh basil
- 1/4 cup parmesan cheese
- 1/4 cup cooked sausage
- Burrata cheese
- Shaved truffles
Instructions
- In the bowl of an electric mixer fitted with the dough hook, stir yeast into warm water with sugar. Let it sit undisturbed. After 5 minutes, you should see some bubbles form.
- Stir in salt and 1 tablespoon of olive oil. Add both flours, a little at a time, stirring at low speed for about 4 minutes, until the dough forms a rough ball and pulls away from the sides of the mixing bowl. You may need to add a little more flour (if it’s too sticky) or water (if it looks dry). Let the dough rest in the bowl for 15 minutes. (It should still be fairly soft at this point.)
- Remove dough from bowl and divide into 4 pieces. (If you want bigger pizzas, divide into 3; if you want smaller pizzas, divide into 5.) Gently round each piece into a ball and brush or rub with olive oil. Place each into a zippered plastic storage bag and drizzle the remaining olive oil over each ball, and seal the bags closed. Let balls sit for at least 1 hour, or (even better) refrigerate them overnight. Sitting overnight gives the dough more flavor.
- If you’ve refrigerated your dough, it’s very important that you take it out of the fridge for at least 1 hour before making pizzas. You can also freeze the dough for up to 3 months. Plan ahead to let the dough fully thaw and come to room temperature before stretching.
- To stretch the pizza dough, dust the dough, your hands, and your work surface liberally with flour. Press your fingers into the center of a dough ball and extend outward to shape it into a small disk. Continue to press your fingers and palm down on the center of the dough while turning with your other hand, pushing out the dough from the center but maintaining an airy rim around the perimeter. Add more flour if it starts to get sticky.
- You’re done stretching the dough when it’s thin in the middle and has a nice crust on the edges. Then, you’re ready to proceed with any pizza recipe.
- For the sausage burrata pizza, cook the pizza with all ingredients except burrata cheese and truffle. Once cooked, add burrata, grate your truffle, and enjoy!
