Tomato Confit Burrata and Arugula Pizza

I'd made it 10 whole years of life before I ever heard someone say they don't like pizza. As a 4th grader, this blew my mind. As an adult woman in the height of her 30's, this still blows my mind. I was staying the night at my BFFs house and her Dad picked up one of those doublewide, deep dish deals from Little Caesar's Pizza. If you were alive and breathing in the 1990s, you know the ones - two squishy, spongy, greased up square pizzas with 8 opportunities for a coveted corner piece, crisped up with caramelized cheese. We all dug in like wild dogs but her Dad didn't even reach for a center slice. I asked if he wasn't hungry and he responded "I don't like pizza". Never in my life had I heard anyone utter those shocking words. How could that be? There are so many options and routes pizza can take and even my very limited pizza palette of the time could not compute this information. The Gluten intolerance trend was still decades from being a thing, so we know it wasn't that. He must have been clinically lactose intolerant or an alien or possibly a psychopath? To write pizza off completely these days seems impossible what with all of the alternative gluten free pizza doughs, cauliflower pizza crust options and alternative vegan cheeses. If it's the hearty tomato sauce that holds you back, there are a number of white sauces, pesto sauces or even, god help us all, Thai BBQ or Ranch pizza sauce options. Whether you're a meat feast fan, vegetarian, vegan, GF-er, paleo pizza person, or a dessert pizza party girl - there is a pizza for you. I promise. This Tomato Confit Burrata and Arugula Pizza hits all of the pizza hot spots for me personally. I am a tomato freak so the more tomatoes or sloppy sauce, the better. If you've never had burrata cheese, you're life is lacking and you need to stop reading this immediately and go buy some right away. It's like if ricotta and mozzarella made a cream filled baby with a firm, elasticy mozzarella layer on the outside and creamy dreamy ricotta like center, ready to burst from the inside. To amp up the salty flavors, a sprinkle of fresh grated parmesan goes on top for good measure and that's all that goes on the Tomato Confit Burrata and Arugula Pizza before baking. This Tomato Confit Burrata and Arugula Pizza is simple yet sensational, hitting hard on the savory side with a spiced up drizzle of Extra Hot Calabrese Peperoncino. Since I like to get my greens on, I top this Tomato Confit Burrata and Arugula Pizza with peppery pile of simply dressed arugula tossed with olive oil, fresh lemon, salt and fresh cracked black pepper. All simple ingredients but this Tomato Confit Burrata and Arugula Pizza has complex dimensions of sweet, salty, savory and spicy in every single bite. I bake all of my homemade pizzas on my Baking Steel and I get similar results to fancy restaurant style pizza or wood fired pizzas, it's a game changer folks.   Next time someone tells me they don't like pizza, instead of my knee jerk reaction of "then you simply don't like life" I will politely suggest giving my Tomato Confit Burrata and Arugula Pizza a try. If that doesn't work, I've got plenty of options on my blog - Garlic & Fennel Mushroom Pizza , this fancy Fig and Pistachio Pesto Pizza or everybody's favorite, my Cheesy Garlic Bread Pizza with red sauce for dippin.  It appears I prefer vegetarian pizza recipes. 

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