Name: Pizza Crostini with Burrata and Trout Roe
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 12-16 crostinis
Ingredients: 1 x 250-gram dough ball; 20 grams (4 teaspoons) extra-virgin olive oil; 2 x 125-gram (4-ounce) balls of burrata; 40 grams (3 tablespoons) trout roe

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

Cook Time

By Ooni HQ

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.

Method

1: 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.

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.

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.

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

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

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.

Equipment