Cast Iron Pan Pizza with Burrata & Pesto
Cooking pizza in a cast iron pan on your stove top is an excellent way to crisp up your pizza before finishing it off under the broiler for that wood fired look.
Yield: 1 Pizza
- 1 300g ball of Holy Napoli frozen pizza dough
- 4 tbsp white flour divided
- 1 tbsp olive oil
- 1/2 cup pizza sauce
- 1 125g ball of fresh Burrata cut into four quarters in a bowl to retain inside cream
- 1 tbsp fresh pesto
- 1 tsp Maldon
- Sea Salt
- Remove pizza dough from freezer and transfer to a bowl. Cover the bowl with a damp cloth and allow to proof at room temp for 6-8 hours depending on warmth of kitchen.
- Preheat broiler to 500° F with the rack in the highest position.
- Stretch dough on a floured surface to the size of the cast iron pan.
- Heat cast iron pan on the stove top to medium high and sprinkle with a generous amount of leftover flour.
- When flour turns golden, carefully place the dough in the pan from edge to edge. Moving quickly brush with olive oil, add pizza sauce and spread evenly watching the bottom so that it does not burn.
- Using oven gloves place pan on top rack in oven and cook until the crust is golden brown about 2-4 minutes.
- Remove and place a quarter of the burrata and cream in 4 corners of the pizza.
- Drizzle with pesto. Sprinkle with sea salt. Place pan back under the broiler for 1-2 minutes until cheese begins to melt.
- Remove from oven, lift pizza onto cutting board and cut into four quarters with a serving of burrata on each.