Calabria con Burrata

A little heat, a little indulgence. Our No. 2 Calabria brings a bold Calabrian chili base to this golden-crusted pizza, layered with browned Italian sausage, sweet fennel and melted mozzarella. Fresh burrata, torn over the pizza straight from the oven, adds a cool, creamy contrast, while basil and lemon zest brighten every bite. Made for slow evenings, good company and reaching for another slice.

Makes two approximately 12-inch pizzas, serving 2–4.

Ingredients

* 2 pizza dough balls, approximately 250–280 g each

* 3 tbsp Casa Trio No. 2 Calabria, divided

* 120 g crushed tomatoes or passata

* 200 g raw Italian sausage, casings removed—mild fennel sausage would let Calabria supply the heat

* ½ small fennel bulb, very thinly sliced

* 1 tsp olive oil, plus a little for finishing

* 120 g low-moisture mozzarella, grated or torn small

* 1 large burrata ball, approximately 125–150 g, drained

* 8–12 basil leaves

* Finely grated zest of ½ lemon

* Flour or semolina for shaping

* Salt, only if needed

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Method

1. Heat the oven.

Place a pizza steel, stone or heavy inverted baking sheet in the oven. Preheat to 250–260°C / 480–500°F. Give a stone or steel about 45 minutes to heat thoroughly.

2. Brown the sausage.

Break the sausage into small pieces in a skillet and cook through, allowing browned edges to develop. Transfer to a plate, leaving about a teaspoon of fat in the pan.

3. Soften the fennel.

Add the fennel to the skillet, with the teaspoon of olive oil if needed. Cook over medium heat for 5–7 minutes, until softened with some golden edges. It will finish in the oven.

4. Mix the pizza sauce.

Combine the tomatoes with 2 tablespoons Calabria. Taste and add the remaining tablespoon if you want more intensity. The mixture should taste bold; add salt only if it needs it.

5. Build lightly.

Stretch each dough ball to approximately 12 inches. Spread half the sauce over each, leaving a border. Divide the mozzarella, sausage and fennel between them. Keep the toppings loose and evenly scattered.

6. Bake.

Bake one pizza at a time until the crust is browned underneath and the cheese bubbles, approximately 8–12 minutes on a thoroughly heated stone or steel; a baking sheet may take longer. Use the crust’s colour and texture as your guide.

7. Finish after baking.

Rest for 1–2 minutes, then tear half the burrata over each pizza. Add basil, a little lemon zest and a restrained drizzle of olive oil. Slice and serve immediately.