Chili Crisp and Burrata Outdoor Pizza
Sometimes my mind wants to combine so many flavors into one dish that even I question myself, but I’m glad I went with my instinct on this Chili Crisp and Burrata Outdoor Pizza.
My weirdness was spot on!!
It’s a crazy combo of Italian and Asian flavors with the perfect balance of sweet, savory, spicy, and acid.
How to make Chili Crisp and Burrata Outdoor Pizza
Start by crisping up 4 ounces of pancetta.
You can do this on your Blackstone griddle or a skillet on the stove over medium-low heat.
And get the rest of your ingredients ready!
Roll or stretch your pizza dough to 12 to 14 inches on a pizza peel with plenty of semolina flour to prevent sticking.
Spread some chili crisp and then top with torn pieces of burrata, mozzarella cheese, the pancetta, kosher salt, and pepper.
Onto your Blackstone Outdoor Pizza Oven set to 450 degrees for just a few minutes.
Pizzas cook very fast so I like to keep an eye on it and remove when the crust is cooked how I like.
And the cheese is nice and bubbly.
Top Chili Crisp and Burrata Outdoor Pizza with more chili crisp, hot honey, and cilantro 🙂
And serve with lime wedges to squeeze over top.
If you like Chili Crisp and Burrata Outdoor Pizza, you might also like these recipes…
Harissa Chicken Outdoor Pizza
Blackstone Chicken Pesto Manicotti
Pineapple Sriracha Chicken Outdoor Pizza
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Chili Crisp and Burrata Outdoor Pizza
Equipment
- Blackstone Outdoor Pizza Oven
Ingredients
- 4 ounces diced pancetta
- 1 portion pizza dough (homemade or store bought)
- 1 to 2 teaspoons semolina flour
- 2 tablespoons chili crisp
- 4 to 6 ounces burrata cheese
- 1/2 cup shredded mozzarella cheese
- kosher salt, pepper
- 1 tablespoon hot honey
- 1/4 cup chopped fresh cilantro
- 2 lime wedges
Instructions
- Preheat your Blackstone griddle or a skillet on the stove to medium-low heat. Add the pancetta and cook 5 to 8 minutes, mixing a few times. Remove once crisped how you prefer.
- Preheat your outdoor pizza oven between 400 and 500 degrees. Stretch or roll your pizza dough to 12 to 14 inches. Sprinkle semolina flour on a pizza peel (to prevent sticking) and place the dough over top.
- Spread half of the chili crisp on the dough, break apart the burrata and place on the dough, add mozzarella cheese, pancetta, kosher salt, and pepper.
- Use the pizza peel to slide the pizza onto the pizza stone.Note: Pizza stone should be rotating as oven preheats, turn rotation off when placing pizza on stone, and start rotating again as pizza cooks.
- Cook pizza 2 to 4 minutes, depending on dough thickness and how you prefer the crust to be cooked.
- Drizzle hot honey, remaining chili crisp, and cilantro on pizza. Serve with lime wedges to squeeze over top.
My new Blackstone Griddle Cookbook is now available on Amazon!
