I haven’t posted a pizza in quite a while, and here is why…Until about a week ago, I could never get a good photo of a pizza. I think it’s how round they tend to be. I have a hard time photographing large, round things. I know, I am beyond strange. The only way to get better is to keep doing it though, right? Well here we are, and I’m slowly getting better. I thought that this smoky sausage and burrata pizza was the best way to get back into the pizza groove. I LOVE pizza. It’s totally a guilty pleasure of mine, and when I crave pizza, I need it…like now. Like anything else, my cravings tend to come and go. I am so happy this burrata pizza made in an appearance in my life though because now I get to share it with you!
Oh Sundays, how I love and hate you. Sunday is by far my favorite day of the week. Especially as cooler temperatures start to show up, there is just something about laying on the sofa all day and doing absolutely nothing. Not that I’m doing absolutely nothing. I’m writing to you right now, but you catch my drift, right?
On the other hand, Sundays totally suck. I’m always looking ahead no matter what I do, and all I can think about once Sunday evening rolls around is that tomorrow is Monday.
I think I need to have a serious heart-to-heart with Sunday. Saturdays might need to start taking precedence in my life…
Can you tell how delirious I am? I think it’s due to so much sofa-laying. Damn you sofa!
With dreary Mondays, come happy pizzas, and that’s just what this smoky sausage burrata pizza is…
This pizza is sooooo happy.
Holy cow, do I LOVE burrata. Love it, love it, love it. I could literally eat it with a fork and a knife, all by itself, and be perfectly content in life.
This pizza showcases my obsession with burrata. The pizza itself is topped with my favorite sauce made with sweet Italian sausage. I top it with just a teeny amount of grated mozzarella cheese. I bake it to golden perfect and then top it with fresh burrata.
Why not bake the pizza WITH the burrata, you ask? Well actually, this is completely ok if you decided to go this route (instructions below), but I prefer the freshness that burrata has to offer, and I love that combination of piping hot dough and cool fresh cheese.
It’s my fave.
P.S. If you are looking for a fresh pizza dough recipe check ours out: Breakfast Pizza and follow the first instruction.
Alternatively, if you would rather go the store-bought route, try Whole Foods or Trader Joes. They both make a quality pizza dough.
Beer: Prairie’s Wine Barrel Noir
Brewery: Prairie Artisan Ales
Style: Imperial Stout Aged in Wine Barrels
Description: There are a couple reasons why I would live in Oklahoma, and Prairie is one of them. Sure, we could drive there now, but it would take a good 8ish hours, and no one wants that. Thankfully, Prairie distributes a lot of their beer to Colorado. So, yay for us! Prairie’s Wine Barrel Noir is one of a kind. It is sooooooooo delicious, and perfect for this pizza. I like wine with my pizza, but I like beer even more with my pizza. When the two can come together, that’s just a big old win. With subtle coffee and chocolate notes, I get mostly berry in this imperial oatmeal stout. It’s rustic oakiness compliments the earthiness of the dough. It’s truly the perfect pairing.
I hope everyone had a great weekend! See ya tomorrow!
Smoky Sausage and Burrata Pizza
Servings:3 pizza pies
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 batch pizza dough store-bought or homemade
- corn meal for dusting
- 1 pound sweet Italian sausage
- 1 medium onion diced small
- 4 cloves of garlic finely minced
- salt and black pepper
- 12 ounces tomato paste more or less as needed
- 1 1/2 cups chicken broth more or less as needed
- 2 tablespoons fresh basil chopped
- 1 tablespoon granulated sugar
- 1 teaspoon chipotle chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 1 cup mozzarella cheese grated
- 9 2- ounce balls of burrata
- 2 cups micro greens
- Place your pizza stone in the oven and preheat to 450 degrees F.
- Taking a third of your pizza dough, shape and lay flat on a pizza peel that has been dusted with corn meal. Set aside.
- In a large saute pan, add the sausage. Heat over medium-high heat and cook until just browned on all sides, about 2-3 minutes. Add the onion, and cook for an additional 8-10 minutes or until the sausage is cooked through and the onions are tender. Add the garlic and cook for an additional 1-2 minutes. Season with salt and pepper. Lower the heat to medium, and add the tomato paste. Coat the sausage mixture with the tomato paste and cook until it turns a deep red color. Slowly stir in the chicken broth, and stir or whisk until smooth. If you find that the sauce is too thin for a "pizza sauce," add tablespoons of tomato paste until it reaches your desired consistency. It will thicken as it sits. If you find the sauce to be too thick, add tablespoons of chicken broth until it reaches your desired consistency. Reduce the heat to medium-low. Add the basil, sugar, chipotle chili powder, oregano and crushed red pepper. Stir to combine. Adjust seasoning to taste. Reduce the heat to low and keep warm on the stove until you are ready to use.
- Spoon tomato sauce onto your prepared pizza dough in an even layer. Sprinkle 1/3 of a cup of the mozzarella cheese on top. Slide the pizza into the oven and bake for 6-7 minutes or until the edges are brown and the top is bubbly. Remove from oven with a pizza peel.
- Place 3 balls of the burrata on the cooked pizza. Break open each one with a knife. Top with micro greens and crushed red pepper.
- Repeat steps 4-5 for the 2 remaining portions of dough.
- Eat immediately and enjoy!
- Please note: Alternatively, you may bake the pizza with the burrata on top. Be forewarned, that it tends to ooze and you may have a mess on your hands. If you do choose to bake the pizza with the burrata, my recommendation would be to place one ball in the center of the pie, and slice it open. It should ooze just enough and get extra melty.