This straightforward, lovely pie is excerpted from the cookbook Italian My Way. The special ingredient is burrata, the king of mozzarella. This high-fat-content, luscious cheese is a work of art, handcrafted from water buffalo milk. The soft, fatty, whey-like texture is scrumptious on its own, but cooked on a pizza, it is mind-boggling. Only a master, who adds a good amount of heavy cream to the center of the mozzarella then wraps it with a native leaf, makes this cheese. It lasts only a week after it is made, then gradually turns hard, so use it the day you buy it. This recipe is excerpted from Italian, My Way. Read our review.