Burrata Boat


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
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 enter leaving a raised edge. Pinch the ends finishing 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, 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.

Additional Information

Recipe Source: Chef Submissions
Submitted By: Gino Rago of Panino's Pizza in Chicago