Ultimate Homemade Pizza with Turkey Meatballs, Basil Pesto, and Burrata
This delectable turkey pizza features fresh walnut pesto and decadent burrata cheese.
Ingredients
- 4 cups bread flour
- 3 tablespoons sugar
- 1 teaspoon dry active yeast
- 3 tablespoons dry milk
- 1/4 teaspoon baking powder
- 1 1/2 cups ice water
- 4 tablespoons vegetable oil
- 2 teaspoons Kosher salt
- 1 cup cornmeal plus extra for dusting the pan
- 2 tablespoons sesame seeds
- lemon zest of 1 lemon
- 1 teaspoon cumin
- 1 cup basil pesto
- 8 ounces burrata cheese
- 16 turkey meatballs
- 1 cup parmesan cheese grated, for sprinkling
- bunch of fresh basil for topping (I like micro basil or lemon basil)
- red pepper flakes for serving
Instructions
- In a food processor fitted with the dough blade, pulse flour, sugar, yeast, dry milk, and baking powder until combined. With the food processor running, slowly add the ice water; process until dough is combined, about 5 minutes. Slowly add the oil to the dough for another 4 minutes. Add the salt and continue to process for another minute. Let the dough rest for about 10 minutes.
- Transfer dough to a counter and knead dough for about a minute; then form the dough into a very tight ball. Place dough in a large, oiled bowl, cover, and refrigerate for 24 hours to 4 days.
- Preheat the oven to 500°F for an hour before baking. Dust the countertop with cornmeal. Divide the dough ball into two even pieces and form into tight balls; then dredge through cornmeal. Place the dough balls at least 4 inches apart and cover loosely for one hour or freeze dough balls for later use.
- Gently flatten one portion of the dough into a 10-inch disk. Leave the outer edge slightly thicker than the center of the disk. Transfer to a lightly greased and cornmeal dusted pizza pan or skillet.
- In a small bowl, combine sesame seeds, lemon peel, and cumin.
- Using the back of a ladle or spoon, spread 1/2 cup of basil sauce in a thin layer over the surface of the dough, leaving a 1-inch border around the edge. Top with burrata and meatballs. Break apart a few of the meatballs and sprinkle all over the dough. Brush olive oil on the outer edge of the pizza dough and sprinkle sesame seeds mixture over the top of the entire pizza. Bake on the bottom rack for 10 minutes. Rotate the pan and cook for another 10 minutes, or until the crust is golden and the cheeses are melted. Dollop with the remaining basil pesto. Top with the parmesan cheese and basil leaves, and sprinkle with red pepper flakes. Drizzle with a little olive oil and serve.
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