Octopus and Burrata Pizza
Octopus and Burrata Pizza
Directions
- Allow dough ball to thaw 24 hours under refrigeration. If needed you may thaw at room temperature for 2 hours.
- Remove dough from refrigerator and allow to rest at room temperature for 30 minutes to an hour to reach an internal temperature of 55-60 degrees F. Hand stretch the dough to form a 10-inch crust.
- Brush the edge of the crust with olive oil and season with salt and pepper. Swirl tomato sauce from center towards the edge of the crust. Sprinkle crushed red pepper on top of sauce. Arrange octopus and burrata on top of the sauce.
- Bake according to manufacturer guidelines.
- Remove from oven, slice, and place basil leaves on each slice then serve.
Ingredients
- 16 oz Ultimo!® dough ball
- 7 oz octopus, sliced
- 8 oz Piancone® Pizza Sauce with Basil
- 1 tsp Roma® Crushed Red Chili Flakes
- 8 oz Piancone® Burrata Cheese, pulled
- 2 tbsp Piancone® Extra Virgin Olive Oil Unfiltered
- 1/8 tsp salt, sea
- 1/8 tsp Magellan® Black Pepper, ground
- 10 leaves Peak Fresh Produce® Basil, for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
