Gino Rago of Panino’s Pizzeria in Chicago, Illinois, 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
Olive oil
Burrata cheese
Campari tomatoes (quartered)
Balsamic fig glaze
Sea salt


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.


Food & Ingredients, Recipes, The Pizza Kitchen