Ingredients for 4 people

  • To make two pizzas
  • 300 g strong bread flour
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 tbsp olive oil, plus extra for drizzling
  • For the tomato sauce
  • 100 ml passata
  • handful fresh basil, finely chopped
  • 1 garlic clove, crushed
  • Salt and pepper to season
  • Large handful rocket
  • 2 x 125 g burrata, whole, drained
  • De Nigris Platinum Label Thick & Intense Balsamic Vinegar of Modena, to drizzle

For the recipe


To make the dough: put flour in a large bowl and stir in the yeast and salt. Make a well in the flour mix, pour in 200ml warm water and olive oil and combine with a spoon until you have a soft, quite wet dough. Turn onto a lightly floured board and knead for five minutes until smooth. Cover dough with a damp tea towel and set aside. You don’t need to let the dough rise, as it is for a thin crust

To make the sauce: mix the passata, chopped basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you shape the bases.

On a floured surface, roll out the dough, with a rolling pin,  into two  large rounds, each about 25cm across. The dough should be rolled very thin, as it will rise in the oven. Lift the rounds onto two floured baking sheets.

Preheat the oven to 240C and place another baking sheet on the top shelf of the oven.

Spread the tomato sauce over bases with a spatula, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated baking sheet, and bake for 8-10 mins until crisp. Repeat step for remaining pizza, then top both cooked pizzas with rocket, a whole ball of burrata, and a generous drizzle of De Nigris Platinum Label Thick & Intense Balsamic Vinegar of Modena, for a gourmet flourish. Tear open the burrata before slicing and serving the pizza.