Burrata Caprese Pizza
Breville Test Kitchen

Breville Test Kitchen

Burrata Caprese Pizza

the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

8 hrs 30 mins total time

20 mins active time


Makes 4 pizzas



For the pizza dough

  • bread flour icon
    1¼ lb bread flour
  • fine salt icon
    2 tsp fine salt
  • instant dried yeast icon
    1 tsp instant dried yeast
  • cold water icon
    1½ cups (12 fl oz) cold water
  • semolina icon

    to sprinkle

  • olive oil icon
    Olive oil

    to drizzle

For the basil pesto

  • fresh basil leaves icon
    2 cups fresh basil leaves
  • pine nuts icon
    2 tbsp pine nuts
  • clove garlic icon
    2 cloves garlic
  • finely grated parmesan cheese icon
    ½ cup (1½ oz) finely grated parmesan cheese
  • extra-virgin olive oil icon
    ½ cup (4 fl oz) extra-virgin olive oil
  • fine salt icon
    ¼ tsp fine salt

For the pizza

  • marinara sauce icon
    2 cups (16 fl oz) marinara sauce
  • kosher salt icon
    2 tsp kosher salt
  • dried oregano icon
    2 tsp dried oregano
  • shredded mozzarella cheese icon
    2 cups (7 oz) shredded mozzarella cheese
  • tomato icon
    3 tomatoes

    thinly sliced

  • burrata icon
    4 x 3½ oz burrata
  • thinly sliced prosciutto icon
    5½ oz thinly sliced prosciutto


  • 1Place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5-6 minutes or until the dough is smooth and elastic.
  • 2Cover the bowl with plastic wrap and let the dough rest in a warm, draft-free place for 1 hour, or until doubled in size.
  • 3Turn the dough out onto a lightly floured countertop and divide into 4 x 8½ oz pieces. Shape each piece into a smooth ball.
  • 4Lightly sprinkle two baking sheets with semolina and place the dough balls on the baking sheets, leaving 4-inches between the balls. Drizzle each ball with a little oil, spread the oil to coat the dough. Cover each baking sheet with plastic wrap and refrigerate for at least 6 hours or up to 5 days.
  • 5An hour before cooking remove the dough from the refrigerator and stand, covered, at room temperature. Meanwhile, make the basil pesto.
  • 6To make the basil pesto, place the basil, pine nuts, garlic and parmesan in the bowl of a food processor. Blitz until very finely chopped. Slowly add the oil while continuing to process, until combined. Transfer to a bowl, season with salt and set aside until required.
  • 7In a medium bowl, combine the marinara sauce, salt and oregano. Set aside until required.
  • 8About 20 minutes before the dough has finished resting preheat the oven. Select the WOOD FIRED setting. Turn the DARKNESS setting to the DARKER dial and select 2 minutes on the TIMER dial (preheat can take up to 20 minutes).
  • 9Sprinkle semolina on a clean countertop. Use a bench scraper to lift one of the dough balls and place on the countertop. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the center into a 10-inch round, leaving a ½-inch border. Lightly sprinkle the peel with semolina. Carefully transfer the dough onto the peel, gently removing any excess semolina.
  • 10Spread a quarter of the marinara sauce evenly over the dough to the border. Scatter with a quarter of the mozzarella and sliced tomatoes.
  • 11Once preheated, place the pizza in the oven and press the TIMER dial to start the timer. Cook for 2 minutes, or until the crust is spotted brown and the cheese has melted.
  • 12Transfer to a cutting board and top with 1 buratta and a quarter of the prosciutto. Drizzle with pesto, slice and serve. Repeat with the remaining dough, sauce and toppings.

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