2 TBS Butter or olive oil (I used homemade extra yellow TULIP butter)
2 cloves Garlic
3/4 tsp Sea Salt
Fresh Cracked Pepper
2 gallons fresh milk
1 pint of Heavy Cream
1/4 tsp Culture
3/8 tsp Rennet
Salt for Brine
Homemade Garden Pizza Sauce
Chop and sauté garlic in butter. Chop Tomatoes and sauté for 5-7 minutes. Add fresh herbs, salt, pepper and dried oregano. Sauté on low for 30-40 minutes until liquid is reduced to a thick sauce.
In the meantime, get started on the cheese. Have you made mozzarella? Follow those steps and take it a few steps further to make burrata.
Make mozzarella which is the OUTER wrap and then the filling but mixed with heavy cream! Next, pull apart 1/3 of the curds of the mozzarella and this is where the burrata magic happens! Have your bowl of heavy cream ready….pull apart the 1/3 mozzarella into “strings” and soak well in the bowl of cream. Leave the rest 2/3 as is in cold water and you’ll use them later.
Next, take your 2/3 mozzarella cheese and roll them into small balls to make “tortillas”. Roll out the balls and lay one flat “tortilla” in your hand. Scoop some of the cream filling” into the “tortilla” and squeeze the top closed. If needed, dip the top into hot water to close it well. Continue on with the rest of the balls and place them in cold water to chill.
Now, it is time to make the pizza. Roll the sourdough pizza dough out, put the tomato sauce on and your favorite toppings. Cook pizza and once done, place a burrata ball on top and press down gently to break apart. Make sure to get some burrata cheese on each slice of heaven and ENJOY!