A simple pie topped with fresh burrata and kalamata olives from Gabe and Gina Stulman of Joseph Leonard.
One ball of dough from Joe's Pizza (or any fresh pizza dough)
House-made tomato marmalade by Chef Jim McDuffee at Joseph Leonard (or any chunky tomato sauce)
Burrata from Murray's Cheese (or any burrata)
Kalamata olives (pitted)
Pizza stone (we use the Emile Henry stone from Williams Sonoma)
Pre-heat your oven to 550 degrees.
Thirty minutes before cooking the pizza, put your pizza stone in the oven.
Stretch out your pizza dough using your hands in a circular motion, then lay it on a flat surface and flatten it out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
Once your dough is flat and ready to be heated, using a spoon spread the tomato marmalade all around the dough.
Pop your pizza peel in the oven and slide it over the stone for ten minutes.
After ten minutes, pull out the pizza (which should look almost crispy enough, but not quite ready) and sprinkle the creamy burrata on top of the pie, then the kalamata olives.
Put your pizza back in the oven for another five minutes (keep checking on it to make sure you don't burn it).
When it looks ready, take it out and sprinkle your fresh basil, salt, and chili flakes.