Pizza burrata and foglia

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Pizza burrata and foglia


Basic pizza dough for 10 pizzas

  • 1200 g flour type 00 suitable for pizza
  • 700 g water
  • 30 g salt
  • 14 g dry yeast


  • 15 g Ardo Provençal herb mix
  • Ardo Grilled aubergine Parilla – slices
  • Ardo Spinach 'foglia' or iqf
  • Ardo Cherry tomatoes
  • Tomato coulis
  • red onion
  • Olive oil
  • Burrata
  • Rocket


Gluten Lactose


  1. Knead the dough ingredients into an elastic mixture. Allow to rise until the volume has doubled. Divide into 10 sections and make balls. Allow to rise again. Form a thin base (without a rolling pin).
  2. Spread the tomato coulis on the soil.
  3. Defrost the spinach, cherry tomatoes and aubergines.
  4. Top the pizza with the various garnishes and finish with the burrata.
  5. Mix the Provençal herb mix with a dash of olive oil and drizzle over the pizzas.
  6. Bake the pizza in a hot oven on a fireproof stone.
  7. Finish with a little rocket after baking.

Ardo products used in this recipe