Pizza Crostini with Burrata and Trout Roe

Delicately blistered pizza crostini, creamy burrata and bursts of salty trout roe — it doesn’t take much more than that to turn a two-bite appetiser into a special occasion. This recipe for homemade crostini is a delicious and slightly unexpected addition to any holiday spread.

Crème fraîche is the traditional pairing with fish roe, but why not decadent burrata? With a shiny mozzarella-esque exterior and ridiculously creamy interior, this Italian cheese from Puglia has a mild but unmistakably luscious flavour. Its silken texture provides the ultimate backdrop for briny, amber trout roe. Piled on top of a blind-baked pizza crust cut into small squares, this bright orange and white bite is a real scene stealer. Don’t be surprised if it’s the first app in the spread to get eaten at your next party.

Difficulty

Servings

12-16 crostinis

Prep Time

15

Cook Time

2

By Ooni HQ

Pizza Crostini with Burrata and Trout Roe

Note

Notes: If you have a favourite type of caviar or roe, feel free to substitute it. Burrata pairs well with most things salty and of the sea.

1. This recipe suits a variety of pizza styles, but we think our classic pizza dough is a great fit.

This recipe suits a variety of pizza styles, but we think our classic pizza dough is a great fit. Prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

2. Light your Ooni oven.

Aim for 400°C to 450°C (750°F to 850°F) before you begin cooking. Use the infrared thermometer to quickly and accurately check the temperature of the middle of your baking stone. 


3. Stretch your dough on a lightly floured surface.

Push the air from the centre out toward the crust, then use your knuckles to stretch out the base to 12 inches. Dock with a fork, gently pressing into the dough all over, to prevent it from fully expanding in the oven. 


Pizza Crostini with Burrata and Trout Roe

4. Drizzle the base with olive oil, then launch it into your oven.

Pizza Crostini with Burrata and Trout Roe

5. Cook the dough fully, turning to ensure an even bake.

This will take about 1 to 2 minutes. Remove the cooked base from the oven and let it cool completely.

Pizza Crostini with Burrata and Trout Roe

6. Slice the pizza into squares (you should get 12 to 16 pieces out of each pizza depending on how big you want your crostini).

 

Tear the burrata balls into even-ish pieces. They will be messy to handle — but that’s totally okay! Try to put an even amount of cheese on each slice. 


Pizza Crostini with Burrata and Trout Roe

7. Gently spoon trout roe on each piece of burrata.

Don’t be afraid to be decadent — load these up and serve! 

Pizza Crostini with Burrata and Trout Roe

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

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