White Pizza With Burrata, Dried Chilies & Ramp (Or Chive) Oil

  1. Blanch herbs quickly in boiling salted water the plunge into ice bath. Dry well, squeeze out any extra moisture. Chop
  2. Add herbs to blender, add oil & seasonings while the blender is running, transfer to glass or other non reactive bowl, let sit over night in fridge, strain store in clean sterilized glass jar. Should keep about 2 weeks.
  3. The Pizza... If using prepared dough that has been in the fridge or freezer let dough develop a bit, set in well oiled bowl in a warm place for at least half hour.
  4. Toast chile in a pan or over direct flame or grill till fragrant and softened ( you know I loves to toast my spices), Chop well, into small bits. You want about 1-2 tablespoon or so total chillies
  5. Chop up burratta, make sure you keep all the luscious amazingness from the inside all together set in a bowl
  6. Assembly: rub top of dough with a bit of olive oil to cover entire surface, Sprinkle with minced garlic, Cover center with chopped burrata, take care to evenly distribute creamy bits, leaving an edge for a crust, Sprinkle chopped chilies, Drizzle chive oil over cheese.
  7. There are much more professional ways to make pizza, I don't have a pizza stone or one of those pizza taking out of the oven things so here's what I do:
  8. Prepare a sheet pan with some coarse cornmeal (I usually just grab some polenta). LIGHTLY flour a work surface and roll dough out gently, then oil your hands a bit and shape to desired shape (square, round etc), gently pulling, trying not to tear the dough)
  9. Oven : Get your oven as hot as it can get, place 1 sheet pan in upside down in oven. Place shaped dough on back of 2nd sheet tray (covered in cornmeal), place toppings on dough, place 2nd sheet pan on top of 1st and bake till brown & bubbly @ 10 -12 minutes
  10. Grilled: get grill really hot, as hot as it will go. Oil the shaped dough well on both sides. Toss dough on the grill, cover about 3-4 minutes till comes up off the grill easily. Flip in to sheet pan, place topping on grilled side.. return to grill close cover & grill another 6-8 minutes. FYI, you can pre-grill crusts on one side ahead of time & stack them between parchment paper on a tray. I do this when I have make your own pizza parties (gets rid of leftovers!)
  11. Garnish with chive flowers if you have them. I think this could also benefit from a sprinkling of roasted fresh white corn.
  12. Serve with salad of nice bitter greens and a few sliced ripe tomatoes.

guadillo, olive oil, clove garlic, dough, oil, chives , grapeseed, salt, fresh nutmeg, white pepper

Taken from food52.com/recipes/5164-white-pizza-with-burrata-dried-chilies-ramp-or-chive-oil (may not work)

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