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BURRATA MARGHERITA PIZZA

BURRATA MARGHERITA PIZZA

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

How do you elevate the Queen of Italian pizza? Burrata. Our chefs start with naturally leavened for 48 hour dough, that is hand stretched into the crust and wood fired at 800º. We then add KATIE’S fresh, house made sauce and select, sourced Burrata. High quality extra virgin olive oil, sea salt, and fresh basil complete the perfectly balanced symphony. From our restaurants to your table, buon appetito!

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Ingredients

INGREDIENTS: PIZZA CRUST (WHEAT FLOUR, DURUM SEMOLINA FLOUR, EXTRA VIRGIN OLIVE OIL, KOSHER SALT, YEAST {YEAST, SORBITAN MONOSTEARATE, ASCORBIC ACID, CELLULOSE GUM}), TOMATO SAUCE (TOMATOES {VINE-RIP- ENED FRESH PLUM TOMATOES, TOMATO JUICE, FRESH BASIL LEAF, SALT, NATURALLY DERIVED CITRIC ACID}, EXTRA VIRGIN OLIVE OIL, ONION, BASIL, KOSHER SALT), MOZZARELLA CHEESE (PASTEURIZED MILK, LACTIC AND CITRIC ACID, SALT, ENZYMES), BURRATA CHEESE (PASTEUR- IZED MILK, SALT, LACTIC ACID, PASTEURIZED CREAM, CULTURE, RENNET), PARMESAN CHEESE (CULTURED PASTEURIZED COW’S MILK, SALT, ENZYMES), BASIL, SEA SALT.

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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