Instructions

1. Preheat oven to 450°
2. Lightly coat the baking pan with olive oil.
3. Knead dough balls together on a floured surface.
4. Press into the dough ball using your floured fingers then hands to flatten it, then pick it up and let gravity help you stretch it out into a rectangular shape.
5. Spread dough evenly around a 12” x 17” lipped baking pan.
6. Brush olive oil over entire dough surface, then sprinkle with chopped garlic.
7. Leave a 2-inch border around the edge free of ingredients so a crust can form while baking.
8. Sprinkle with roasted red peppers and capers.
9. Dot with ricotta cheese and pesto.
10. Arrange tomato slices marinated in balsamic vinegar.
11. Sprinkle with olives and Parmigiano Reggiano cheese.
12. Place pan on middle rack of oven.
13. Bake for 20-25 minutes, checking the underside of the crust to make sure the crust does not burn.
14. Additional baking time may be necessary to ensure dough is cooked in the middle.
15. Remove from oven then top with burrata quarters cut side up, then drizzle with olive oil.
16. Cut into 12 squares