Burrata Bruschetta Garlic Bread Pizza

Wine Pairing:
2021 Ricasoli Rocca Guicciarda Chianti Classico Riserva 

Video Product Links:
Red Wine glasses: https://amzn.to/45HSEGd

Heart shaped pan: https://amzn.to/408bfKz 

Acacia round cutting/serving board: https://amzn.to/46MRiLU

RECIPE

Ingredients:

For the Bruschetta:
- 2 Roma tomatoes, chopped
- ¼-½ cup fresh herbs (basil and oregano), chopped
- 2-3 cloves of garlic, pressed
- 2-3 tbsp extra virgin olive oil
- 2-3 tbsp of balsamic vinegar
- Salt and pepper to taste  

Other ingredients:
- Pizza Dough (I picked up a fresh ball from my local Italian market!)
- 1-2 tbsp olive oil
- 2-3 tbsp of salted butter
- 3 garlic cloves, pressed
- 2-3 tbsp chopped fresh basil
- Shredded Asiago cheese
- Fresh Burrata (large ball)

Directions:
- Preheat oven to 400 F
- Mix all ingredients for the Bruschetta in a bowl. If you have the time, set it aside for an hour (or longer) to marinate!
- Oil your pan. Stretch pizza dough and fit into the pan.
- Melt butter. Add garlic and herbs to butter and mix.
- Coat dough in garlic butter mixture and then bake for 10-15 minutes (until browning on top and cooked through.
- Remove from the oven. There should be pools of garlic butter on the crust - use a brush to coat the crust for a second time.
- Sprinkle shredded Asiago on the crust and broil on HIGH for 3-5 minutes (until cheese is browning and bubbly).
- Remove from the oven and add bruschetta followed by the full ball of Burrata. Slice it up and enjoy immediately!