Stracciatella Pizza

SAVORY

May 13

Marinara Sauce, Garlic, Breadcrumbs, Stracciatella, Basil, Parmigiano Reggiano

Restaurateur David Foulquier of Eleventh Street Pizza | Miami, FL

Adapted by StarChefs | May 2025 | Photo: Alexander Zeren

INGREDIENTS

410 grams your favorite pizza dough
Semolina flour
10 grams extra virgin olive oil
200 grams marinara sauce
20 grams thinly sliced garlic
9 grams breadcrumbs
120 grams stracciatella
10 grams fresh basil leaves
10 grams grated Parmigiano Reggiano

METHOD

Heat oven to 550°F. Place pizza stone in oven and let heat 1 hour. Place dough on a floured work surface. Let sit 15 minutes. Stretch dough into desired circular shape. Transfer to a semolina-dusted pizza peel. Spread olive oil and marinara sauce on top of dough, making sure to leave a 1-inch rim around the edges. Top with sliced garlic. Cook 7 minutes, or until crust is cooked through. Transfer to a wire rack and let cool 30 seconds. Cut into 6 slices. Sprinkle with breadcrumbs. Top with stracciatella. Finish with basil, grated cheese, and a drizzle olive oil.

Similar Recipes

Salame Piccante Pizza

Tomato Sauce, Mozzarella, Fontina, Parmesan, Grana Padano, Salame Piccante, Calabrian Chiles, Fennel Pollen | Baker Christina Wood of Sacro Bosco

Speck Pie

Mozzarella, Lemon Ricotta, Speck, Pistachios, Garlic, Hot Honey, Parsley, Oregano | Restaurateurs Brian Holleran and Brian Moss of Il Rione Pizzeria

Fig-Bacon Pizza

Fig Cream, Arugula, Lemon, Mozzarella, Provolone, Fontina, Bacon, Goat Cheese | Chef Charlie Anderson of Good Pizza

Sunday Gravy Pizza

Beef Meatballs, Sunday Gravy Tomato Sauce, Pecorino Romano, Garlic, Basil, Olive Oil | Chef Vince Morelli of Cent’s Pizza and Goods

Leeks on Bacon Pizza

Garlic Confit Cream, Leeks, Smoked Bacon, Mozzarella, Pecorino Romano | Restaurateurs Alejandro Díaz Siso, Jose Maria Cardenas, and Santiago Huen of Miami Slice