INGREDIENTS
TOPPINGS
- 1 C cremini (baby bella) mushrooms, cleaned & cut into ¼ in. slices
- 2 ea 4 oz balls burrata, cut into ¼ in. slices
- 12 ripe, black mission figs, sliced into 1/3 in. slices
- 1 bottle balsamic vinegar
- 2 Tbsp. chopped rosemary sel gris
PIZZA DOUGH
- 3 C 00-flour
- 1 tsp. yeast
- 2 tsp. salt
- 1 1/3 C water
DIRECTIONS
- Using a 6 qt mixer with a paddle, mix dough ingredients together until well combined, approx. 6 min. Cover in plastic and allow to rest 20 min. Remove plastic and continue mixing another 4 min. Remove from bowl and portion into 9 ounce dough balls. Lay out dough in one layer, brushing the top and bottom with olive oil. Cover tightly with plastic wrap and refrigerate for 8 hours before using.
- Once dough has been refrigerated, preheat oven to 500 F and center a pizza stone on the bottom rack.
- Roll out pizza dough with additional flour, and stretch to 12 inches in diameter and lay on a well-floured pizza peel.
- Place slides of burrata around the pizza. Add mushroom pieces and figs.
- Bake until dough is crispy and well caramelized, cheese is melted and garnish is cooked.
- Finish with rosemary, sel gris and a drizzle of balsamic vinegar.