for 4 person

Dough

500 g	white flour
1 ½ tsp	salt
1 tsp	sugar
½ cube	yeast (approx. 20 g), crumbled
3 ½ dl	water
1 tbsp	olive oil

Chilli oil

2	red chillies, deseeded, finely chopped
4 sprig	thyme, leaves torn off
3 tbsp	olive oil

Topping

2	burrata
2	pears, thinly sliced
100 g	dates, halved, pitted
2	garlic cloves, thinly sliced
½ tsp	salt
a little	pepper

Bake

1	burrata, quartered
40 g	walnut kernels, coarsely chopped
½ tsp	sea salt

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the water and oil, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Chilli oil

Mix the chilli, thyme and oil, set aside.

Shape

Place a baking tray in the cold oven, heat the oven to 240 °C. Divide the dough into quarters, shape into 4 balls, flatten a little. On a lightly floured surface, stretch the dough into circles, transfer each pizza base to a sheet of baking paper.

Topping

Halve the burratas, place one half on each of the pizza bases, spread with a spoon. Top with the pears, dates and garlic, season.

Bake

Carefully slide one pizza (incl. baking paper) onto the hot baking tray, bake for approx. 20 mins. on the bottom shelf of the oven. Remove, top with a little chilli oil, burrata, walnuts and fleur de sel. Bake and top the remaining pizzas in the same way.

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