Roasted Garlic, Basil, and Burrata Pizza

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So, this was good, but dependent on your love of roasted garlic. I love roasted garlic, and it was fabuous. Everyone else, who likes roasted garlic a normal amount, thought it was fine. This gets a 7.5, and I put my changes below in bold.

Roasted Garlic, Basil, and Burrata Pizza
by John Besh, Alon Shaya from Fine Cooking
Issue 135
  • Flour for the peel
  • 2 8-oz. balls pizza dough (homemade or store-bought) at room temperature
  • 1 head roasted garlic, cloves peeled and mashed I would do 1/2 head for 1 pizza
  • 1/2 cup grated mozzarella
  • 1/2 cup grated fontina I left this out
  • 1/3 cup ricotta I cut this down a bit
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 12 medium fresh basil leaves, torn
  • 1 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 1 Tbs. garlic oil or extra-virgin olive oil
  • 4 oz. burrata We used fresh mozarella instead and we also added sauteed mushrooms, which I would absolutely do
  • Flaky sea salt We used the herb oil from artisan bread on the crust

Instructions can be found at link below:
recipe retrieved 2/2/16 from http://www.finecooking.com/recipes/roasted-garlic-basil-burrata-pizza.aspx

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