These individual pizzas with pomodoro sauce, burrata cheese and balsamic glaze are a perfectly portioned meal.
A few days ago someone posted on Facebook asking us to list our five favorite foods. After careful consideration, here’s what I came up with:
- Ice Cream
- Cool Ranch Doritos
I’m so healthy, I know. Out of all of my favorite foods, pizza is definitely at the top of the list for me. I swear I could eat it every day.
Have you ever tried making pizza at home? It’s pretty easy even for beginners and in my opinion homemade tastes so much better. Most delivery pizza chains are way too greasy for me. I don’t think good pizza should be greasy. It should have quality ingredients that you can really taste.
Jeff and I like very different toppings so we both prefer personal pizzas instead of larger ones. He likes those meat lovers’ pizzas topped with sausage and pepperoni. I prefer sweet and spicy toppings (my favorite pizza is pineapple with lots of crushed red pepper). Balsamic glaze has been a recent favorite of mine. It compliments all of the other ingredients very well and also adds that sweetness I usually get from the pineapples.
Burrata cheese is an amazing alternative to regular mozzarella. It looks like mozzarella but when you cut into it the center is more like creamy ricotta. Because of this I prefer adding it to the pizza without actually heating it up. It basically melts on its own.
I use Delallo Pomodoro Fresco Marinara Sauce and it works wonderfully with the other ingredients. Balsamic glaze can be found in most grocery stores in the oil and vinegar section. I’ve included instructions for making it on your own, if you prefer.
Individual Pizzas with Pomodoro, Burrata and Balsamic
- 2½ cups all purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- optional: 1 teaspoon fresh rosemary or oregano
- 1 cup warm water
- 1 teaspoon extra virgin olive oil
- 1 large egg yolk
- 1 teaspoon kosher salt
- extra virgin olive oil as needed
- 1 1/2 -2 cups pomodoro sauce (I used DeLallo Pomodoro Fresco Sauce)
- 16 ounces burrata cheese
- balsamic glaze to taste
- In a food processor, combine flour, yeast, sugar and herbs, if using. With the machine running, add the warm water and allow the dough to come together for around 20-30 seconds. Let the dough rest for 5 minutes, then add the olive oil, egg yolk and salt and run the machine for another 30 seconds. Place the dough in a large oiled bowl and cover. Allow it to double in size, approximately 30-45 minutes. Dough can be refrigerated for up to 24 hours before using.
- Roll dough into 2 ounce ball (you should get 9-10 of them total). The dough will be sticky. If it’s difficult to work with, rub some olive oil on your hands.
- Heat up a skillet over medium heat and brush it with a small amount of olive oil.
- Using your hands or a rolling pin, stretch one of the dough balls until it’s thin and approximately 6 inches in diameter. Place on the preheated skillet and cook for 2-3 minutes, until golden. Flip and cook for another 2-3 minutes, until the dough is cooked through. Repeat with the remaining dough. If the oil ever begins to smoke from the skillet becoming to hot, simply remove it from the heat for a minute before continuing. The flatbreads can be stored for up to 48 hours in the refrigerator before using.
- When you’re ready to prepare the pizzas, heat up the pomodoro sauce over medium heat in a small saucepan. Ladle 2-3 tablespoons of sauce onto each flatbread and top with torn pieces of burrata cheese. Drizzle with balsamic glaze and serve.
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Disclaimer: I was paid to develop a recipe for Delallo. As always, all opinions are my own!
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