Here is a recipe to beat the hot summer days of july and august. For an Smoked Fine Foods twist, just add a few dashes of Smoked Parmesan Inferno to your finished plate and enjoy some smoky tomato flavour.
8 tablespoons butter, chilled in the fridge, and cut into 8-10 pieces
1 cup all purpose flour
1/2 teaspoon table salt
1/4 cup cold water
3 cloves garlic, minced
1/4 cup sweet onion, chopped
1 1/2 pounds cherry tomatoes
1 teaspoon red chile flakes, or more to taste
3 tablespoons basil, cut in chiffonade
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon balsamic vinegar
1 pound burrata
For the dough:
Mix the salt into the flour.
Press the butter pieces into the flour with your fingers until they’re mostly worked in (a few small visible butter chunks left is actually good).
Add the water a bit at a time until your dough comes together and forms a ball (you may need slightly more or less water).
Refrigerate for at least an hour.
Once chilled, roll the dough out on a lightly floured work surface, lay it into your pie pan and press it against all the edges. Then trim off the excess from around the edges.
Take your pie crust and lay flat into your pie tin.
Bake at 350°F for about 30 minutes, or until golden brown.
Put the olive oil in a pan on medium high heat.
Add in the garlic and onions and cook until soft.
Add the tomatoes, chile flakes and red wine vinegar, and cook until the tomatoes are soft.
Turn the heat off and add 2 tablespoons of the basil and the balsamic vinegar to the mixture.
Take your pre-cooked pie crust, fill the bottom with burrata and then top with your tomato mixture.
Bake at 400°F for about 20 minutes.
Top with the last tablespoon of basil once out of the oven. The pizza is delicious served hot or room temperature.