Gluten Free Pizza with Burrata and Tomato Confit

 INGREDIENTS:

• 1 gluten-free pizza dough prepared with ST Gluten Free flour
• 10-12ea ST Baby Red Confit
• ST Nostralina Olives
• ST Fattoria extra virgin olive oil
• Oregano
• 2-3ea ST Burrata

PREPARATION:

1. Prepare the gluten-free pizza dough, as usual, using Sogno Toscano’s gluten-free flour.
2. Once the dough has risen, lightly flour a flat surface.
3. Use your hands or a rolling pin to roll out the pizza dough until it reaches your desired shape.
4. Place dough onto the pizza stone, or onto a baking sheet. Brush the pizza dough with 1 tablespoon of ST Fattoria olive oil.
5. Top with Baby Red Pomo Confit, Nostralina pitted olives, and some dried oregano.
6. Now bake in the oven until crust is cooked through and lightly golden brown. Remove pizza from the oven, top with the burrata broken into crumbles and a drizzle of the olive oil.