Ingredients

Method

For the pizza dough:
• 240 g flour
• 1 x 10 g yeast sachet
• 2 t salt
• 1 cup water
For the balsamic shallots and cherry tomatoes:
• 2 T olive oil
• 2 shallots, peeled and halved
• 1 bay leaf
• 100 g light brown sugar
• 3 T balsamic vinegar
• 200 g cherry tomatoes
• salt, to taste
For the toppings:
• 1 x 250 g Woolworths fresh béchamel sauce sachet
• 50 g Parmesan, finely grated
• 150 g Gorgonzola, torn
• 6 Woolworths provolone slices, cut into smaller pieces
• 125 g Woolworths burratina mozzarella

Method

Ingredients

1. To make the dough, combine the flour, yeast and salt in a large bowl. Gradually add ¾ cup water while mixing until a rough dough ball forms, adding the remaining water if necessary. Knead on a lightly floured surface for about 7 minutes, or until smooth and elastic.

2. Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap and prove for about 1 hour or until doubled in size.

3. While the dough is rising, make the shallots and tomatoes. Heat the olive oil in a pan over a medium heat. Add the shallots and bay leaf and cook for 5 minutes until the shallots soften and caramelise.

4. Add the sugar and stir until it dissolves and caramelises slightly, then add the vinegar and cook until syrupy and glossy.

5. Add the cherry tomatoes and cook for a further 5–7 minutes, or until softened and blistered. Season with salt and set aside to cool slightly.

6. Preheat the oven to 240°C (or its highest temperature). Place the dough onto a greased baking tray and press gently using your fingertips to spread into the corners of the tray.

7. Spread the béchamel sauce over the base, leaving a small border, then sprinkle over the cheeses. Tear the burrata into smaller pieces and dot across the top.

8. Bake for 10–12 minutes or until the crust is golden and crisp and the cheese is bubbling. Remove from the oven, rest for 2 minutes, then slice and serve immediately with the shallots and cherry tomatoes.

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Photographer: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Jones