PIZZA SAUCE
- Mince garlic and grate parmesan.
- In a medium saucepan, combine all pizza sauce ingredients. Heat over medium heat for 15 minutes, stirring occasionally. Set aside.
ASSEMBLY
- Spread out pancetta slices on a plate, making sure they do not overlap. Microwave for 1–2 minutes or until crispy, watching carefully to avoid burning. Set aside.
- Slice bread.
- In a large ungreased skillet or grill pan set over medium-high heat, toast bread slices for 1–2 minutes on each side until golden brown.
- Using the back of a spoon, spread 125 mL (½ cup) of pizza sauce on a serving plate (see Chef’s secrets).
- Drain burrata and place in centre of plate. Garnish with crumbled pancetta slices, basil leaves, crushed pepper and a pinch of fleur de sel. Serve with toasted bread.
This dish is best assembled at the last minute, but the pizza sauce will keep for 5 days in the fridge or 6 months in the freezer.
Chef’s secrets:
- For burrata: this Italian cheese looks like fresh mozzarella, is filled with cream and has a delicate, mild flavour. For optimal texture and flavour, remove from refrigerator for about 30 minutes before serving.
- For the pizza sauce: you will only need part of the sauce to make this recipe. Keep the rest for your pizzas or pasta. To save time, you can use a store-bought sauce or prepare the homemade version in advance; be sure to heat it before serving.