Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: The Pizza Oven
15 min
15 min
4 servings


  • 2 bunches cherry tomatoes on the vine
  • 3 cloves garlic, skins on
  • Extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
  • One 8-ounce ball burrata 
  • Small bunch fresh basil 
  • Fresh bread, sliced, for serving


Special equipment: a wood-fired oven, optional

Heat a wood-fired oven. Alternately, you can heat an oven to 400 degrees F.

Place the tomatoes and garlic on a sheet tray or large skillet and drizzle with some olive oil. Sprinkle evenly with salt and pepper. Roast in the oven until soft and blistered, about 10 minutes, depending on the heat of the oven. 

Gently place the tomatoes on a platter. Place a ball of gently-ripped burrata in the center of the platter. Garnish with torn basil leaves and drizzle generously with olive oil. Sprinkle with salt and pepper. Use a serrated knife to cut the tomatoes and smear all the toppings on the bread.

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