Truffle and Burrata Pizza

• 1x 48h pizza dough
• 50 g extra-fine semolina or spolvero (for dusting)
• 70 g truffle cream
• 250 g burrata (1 piece)
• 20 g rocket
• 10 g fresh truffle
• 1 drizzle of extra-virgin olive oil
• Ground pepper

1. Make the 48h pizza dough recipe.
2. Turn on your oven and let it preheat (30 minutes on the highest setting).
3. Use extra fine semolina (or spolvero) to dust your work surface and the underside of the dough. This will stop the dough sticking to the work surface and make it easier to transfer. Roll out your dough, making sure it is less than 30 cm in diameter.
4. Dust the pizza peel lightly with extra fine semolina. Carefully slide the peel under the pizza dough or rotate the dough onto the peel.
5. Add the toppings while the pizza is on the peel: spoon the truffle cream into the centre of the pizza (around 70 g per pizza). Spread it over the entire pizza.
6. Place the pizza in the oven and bake for around 90 seconds, turning regularly with the knob on the side of the oven to ensure it cooks evenly.
7. Using the peel, take the pizza out of the oven and slide it onto a serving plate. Place the whole burrata in the centre of the pizza. Add the rocket and a few truffle slices. Add a drizzle of extra virgin olive oil and top with two turns of the pepper mill. Slice, serve and enjoy!

Tips:

• Truffle cream can be found in delicatessens, Italian supermarkets and large supermarkets. If you can't find fresh truffles, replace the olive oil with truffle oil. Truffles are also available in jars.
• If you have an infrared thermometer, measure the cooking temperature on the rotating stone: 380-430°C.