Pizza with Burrata and Seeds

Pizza with seeds

I renewed Gabrielle Hamilton’s Prune from my local library four times before returning it for good. One of the last recipes I scribbled down was a recipe for toast with butter and seeds, a mix of millet, sesame, poppy and flax, and it has since become one of my favorite things to eat.  The seeds add crunch and flavor, evoking the seasoning of an everything bagel minus the onion and garlic. I've since been sprinkling the seed mix on everything — toast, sandwiches, flatbread brushed with butter and crisped on the Baking Steel.

Here, I’ve sprinkled it over a pizza baked with burrata and olive oil. Immediately after pulling it from the oven, I sprinkle the bubbling dough with the seeds, which adhere to the melting cheese. This light pizza, when cut into thin strips, makes a nice appetizer on its own or a lovely accompaniment to soup or salad.

By Alexandra Stafford -

mixed seeds
just baked
just baked with seeds


Pizza with Burrata and Seeds

For the pizza:

1 round pizza dough, Lahey recipe below

olive oil

2 oz burrata or ricotta or fresh mozzarella

sea salt

seed mix (see below)


For the pizza dough:


7 1/2 cups all-purpose or tipo 00 flour (1000 grams) plus more for shaping dough

4 teaspoons fine sea salt (I use Diamond kosher)

1/2 teaspoon active dry yeast


For the seed mix:

Stir together equal parts millet, sesame seeds, poppy seeds and flax seed (optional). One teaspoon of each will be plenty for one pizza.

1.      Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Place Baking Steel in top third of oven and preheat oven to 550°F or to its hottest setting.  Allow Steel to heat at 550ºF for 45 minutes. Gently shape dough into a 10"–12" circle or elongated rectangle (as pictured here) handling it as minimally as possible. Arrange dough on parchment-lined baking peel; spread burrata evenly overtop. Drizzle with olive oil. Sprinkle with nice salt.

2.      Bake pizza until top is blistered, about 5 minutes. Transfer pizza to a cutting board. Sprinkle with seeds. Cut and serve immediately, passing more seeds and salt if necessary on the side.



For the dough:

1.      Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap or tea towel and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).

2.      Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.

3.      Wrap each dough ball separately in plastic wrap or place in plastic quart container and chill. When ready to use, let dough rest at room temperature on a lightly floured work surface, covered with a light dusting of flour for about an hour or two before shaping. 

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