Gino Rago of Panino's Pizzeria and Via PIzzeria 1-2-3 in Chicago, Il. stopped by the Pizza Kitchen to show us how to make his Burrata Boat – a great appetizer using little more than half a dough ball!
320 g. (11 oz.) dough ball
Arugula tossed in olive oil, salt, pepper and Romano/Parmesan cheese mix
Campari tomatoes (quartered)
Balsamic fig glaze
Cut your dough ball in half. Form the half circle into a boat or gondola shape by pressing down the center, leaving a raised edge. Pinch the ends to finish, creating the illusion of a boat.
Bake the "boat" in the oven at 600 degrees for about 3 or 4 minutes or until the "boat" is completely cooked.
While your "boat" is cooking, slice your burrata in to 4 slices and sprinkle with some sea salt and pepper.
Remove the "boat" when finished baking. It will have puffed back up into a loaf shape. Now simply press down the center again back into the boat shape.
Top with your arugula, salt, pepper, olive oil and Parmesan/Romano mix. Probably about 2 oz., or until the "boat" is full.
Place your 4 large slices of burrata over the arugula
Place 4 large campari tomato quarters over the burrata
Drizzle in some olive oil
Drizzle your Balsamic Fig Glaze over the entire plate.