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BLACK GARLIC BURRATA CHEESE PIZZA

BLACK GARLIC BURRATA CHEESE PIZZA

CHEF MADE, 48 HOUR NATURALLY LEAVENED DOUGH, HAND STRETCHED, 800º WOOD FIRED CRUST, ALL NATURAL.

A KATIE’S original, starring our chef made black garlic impasto. The sweet umami flavor of black garlic is perfectly complemented by select, sourced Burrata, salty pecorino romano, and dried chives. All staged on a crust of naturally leavened 48-hour dough, that was hand stretched and wood fired at 800º. Supple, rich, and deeply satisfying. From our restaurants to your table, buon appetito!

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Ingredients

PIZZA CRUST (WHEAT FLOUR, DURUM SEMOLINA FLOUR, EXTRA VIRGIN OLIVE OIL, KOSHER SALT, YEAST {YEAST, SORBITAN MONOSTEARATE, ASCORBIC ACID, CELLULOSE GUM}), BURRATA CHEESE (PASTEURIZED MILK, SALT, LACTIC ACID, PASTEURIZED CREAM, CULTURE, RENNET), GARLIC, STRACCIATELLA CHEESE (PASTEURIZED MILK, CREAM, VINEGAR, ENZYMES, SALT), OLIVE OIL, BUTTER (PASTEUR- IZED CREAM {MILK} AND SALT), PECORINO CHEESE (PASTEURIZED SHEEP’S MILK, RENNET, SALT), BLACK GARLIC PASTE, SEA SALT, DRIED CHIVES.

Preparation

KEEP FROZEN UNTIL READY TO COOK. PREHEAT OVEN TO 425º F. REMOVE PACKAGING. COOK DIRECTLY ON RACK FOR CRISPIER CRUST. COOK ON BAKING SHEET OR STONE FOR SOFTER CRUST. BAKE 8-12 MINUTES. COOK TO AN INTERNAL TEMPERATURE OF 160ºF MEASURED BY A FOOD THERMOMETER. SLICE AND ENJOY. DO NOT MICROWAVE.

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