Fried pizza with burrata, Parmesan sauce and crisp sage
Take homemade pizza to the next level with this pan-fried version, made luxurious with cheese sauce and creamy burrata.
Ingredients
For the pizza dough
- 8²µ/¼´Ç³ú fresh yeast
- 250g/9oz 00 flour, plus extra for dusting
- 8²µ/¼´Ç³ú salt
- 150ml/¼ pint warm water
- vegetable oil, for frying
For the topping
- 100ml/3½fl oz double cream
- 50²µ/1¾´Ç³ú Parmesan, grated, plus extra to serve
- 20g/¾oz unsalted butter
- 2 garlic cloves, crushed
- 4 fresh sage leaves
- 1 burrata
- freshly ground black pepper
Method
To make the dough, place the yeast, flour and salt into a bowl then pour in the warm water. Use your hands or the dough hook of a stand mixer to bring everything together into a dough. Turn out onto a lightly floured work surface and knead well for 5–10 minutes (this can also be done in the stand mixer).
Put the dough in a clean bowl, cover with clingfilm or a clean, damp tea towel and leave to rise for at least an hour.
Tip the dough onto your work surface and gently knock it back. Divide the dough into four equal pieces and roll each into a ball. Cover with a tea towel and leave for 20 minutes.
When ready to cook, roll out each ball and stretch into a disc about 15–20cm/6–8in wide.
Heat some oil in a non-stick frying pan over a medium heat and cook one pizza base at a time, shallow frying until crisp and cooked through, about 3–4 minutes.
To make the topping, place the cream and Parmesan in a saucepan and heat gently over a low heat until the cheese is melted. Keep warm.
Melt the butter in a frying pan over a medium heat, then add the garlic and sage leaves. Cook until the sage leaves are crisp and the butter turns brown, then remove from the heat.
Spoon the Parmesan cream over the hot fried dough. Tear over some burrata and spoon the brown butter and sage over the top. Finish with extra grated Parmesan and freshly ground black pepper, and serve.
