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I haven’t posted a pizza in quite a while, and here is why…Until about a week ago, I could never get a good photo of a pizza. I think it’s how round they tend to be. I have a hard time photographing large, round things. I know, I am beyond strange. The only way to get better is to keep doing it though, right? Well here we are, and I’m slowly getting better. I thought that this smoky sausage and burrata pizza was the best way to get back into the pizza groove. I LOVE pizza. It’s totally a guilty pleasure of mine, and when I crave pizza, I need it…like now. Like anything else, my cravings tend to come and go. I am so happy this burrata pizza made in an appearance in my life though because now I get to share it with you!
Oh Sundays, how I love and hate you. Sunday is by far my favorite day of the week. Especially as cooler temperatures start to show up, there is just something about laying on the sofa all day and doing absolutely nothing. Not that I’m doing absolutely nothing. I’m writing to you right now, but you catch my drift, right?
On the other hand, Sundays totally suck. I’m always looking ahead no matter what I do, and all I can think about once Sunday evening rolls around is that tomorrow is Monday.
I think I need to have a serious heart-to-heart with Sunday. Saturdays might need to start taking precedence in my life…
Can you tell how delirious I am? I think it’s due to so much sofa-laying. Damn you sofa!
With dreary Mondays, come happy pizzas, and that’s just what this smoky sausage burrata pizza is…
This pizza is sooooo happy.
Holy cow, do I LOVE burrata. Love it, love it, love it. I could literally eat it with a fork and a knife, all by itself, and be perfectly content in life.
This pizza showcases my obsession with burrata. The pizza itself is topped with my favorite sauce made with sweet Italian sausage. I top it with just a teeny amount of grated mozzarella cheese. I bake it to golden perfect and then top it with fresh burrata.
Why not bake the pizza WITH the burrata, you ask? Well actually, this is completely ok if you decided to go this route (instructions below), but I prefer the freshness that burrata has to offer, and I love that combination of piping hot dough and cool fresh cheese.
It’s my fave.
P.S. If you are looking for a fresh pizza dough recipe check ours out: Breakfast Pizza and follow the first instruction.
Alternatively, if you would rather go the store-bought route, try Whole Foods or Trader Joes. They both make a quality pizza dough.
Beer: Prairie’s Wine Barrel Noir
Brewery: Prairie Artisan Ales
Style: Imperial Stout Aged in Wine Barrels
Description: There are a couple reasons why I would live in Oklahoma, and Prairie is one of them. Sure, we could drive there now, but it would take a good 8ish hours, and no one wants that. Thankfully, Prairie distributes a lot of their beer to Colorado. So, yay for us! Prairie’s Wine Barrel Noir is one of a kind. It is sooooooooo delicious, and perfect for this pizza. I like wine with my pizza, but I like beer even more with my pizza. When the two can come together, that’s just a big old win. With subtle coffee and chocolate notes, I get mostly berry in this imperial oatmeal stout. It’s rustic oakiness compliments the earthiness of the dough. It’s truly the perfect pairing.
I hope everyone had a great weekend! See ya tomorrow!