Pizza con Broccoletti, Burrata, Acciughe e Bottarga

Davanti builds this pizza on dough leavened for 48 hours, then layers broccoletti, burrata, Mediterranean anchovies and shaved mullet bottarga. Broccoletti bring a pleasantly bitter green note; burrata adds cool, milky richness; anchovies contribute deep marine savor; and bottarga finishes the pizza with an aromatic, concentrated salinity.

Bottarga connects the combination to Sardinia’s coastal pantry. Italia.it describes this island specialty as cured mullet roe used in antipasti and as a seasoning. Here it works much like a final grating of cheese: a small amount carries remarkable flavor, while the burrata and greens soften and balance its intensity.