Ingredients
Equipment
Method
Cook the Dough Empty
- Stretch the pizza dough out as round as you can, just like making a pizza.
- Brush the entire surface of the dough with olive oil, then fold it in half. Brush a little more olive oil on the outside of the folded dough.
- Cook at 500°F to 600°F in a pizza oven or a home oven run at its maximum, until the dough is puffed up, golden brown and cooked through. Nothing goes inside yet.
Crisp the Toppings
- While the dough cooks, heat a pan and crisp the pepperoni. Remove the pepperoni, then add the sliced jalapeños to the same pan and char them in the rendered fat. Pepperoni first, always.
Fill and Serve
- Pull the sandwich from the oven and carefully slice it open.
- Add two pieces of burrata to the bottom half, then top with the crispy pepperoni and charred jalapeños. Drizzle everything with hot honey.
- Spread pesto on the inside of the top half, fold it back together and cut into three slices, or just cut it in half. Serve right away.
Notes
Why the dough cooks empty: Burrata breaks apart in a 500°F oven and the cream runs out of it. Pesto turns brown and bitter when baked. Fresh jalapeños steam instead of charring. None of the fillings survive the bake, so the dough goes in on its own.
Pepperoni first, then jalapeños: The pepperoni renders fat that stays in the pan, and that is what chars the peppers. You get pepperoni flavor carried into them without adding any oil.
Assemble right before eating: Burrata is wet and it will soak into the bread if it sits. The point is a cold creamy center inside a crisp shell.
Load it however you want: Ham, cold cuts, arugula, whatever you like.
Timing: Cook time and servings are estimates. Neither the memo nor the source recipe gave a duration for the dough. Miguel puts the whole thing at 15 to 20 minutes start to finish.