@devourpower: The CAFONATA “BURRAPIZZA” from @unregularpizza in NYC’s Union Square! 🍕😍 Tomato sauce, tons of pepperoni, spicy hot honey, whole burrata, & ‘nduja sauce (spicy pork). You can add a whole burrata to ANY SLICE OF PIZZA here! How cool is that? 👌 #DEVOURPOWER #fyp #foryou #foodtiktok #pizza #burrata #unregularpizza #asmr #asmrfood #burratapizza #pizzanyc #nyc #newyorkcity #nycpizza #couple #foodies #foodblog

DEVOURPOWER
DEVOURPOWER
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Region: US
Monday 23 January 2023 00:21:50 GMT
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easymoneysniper.357
TreyKD35 :
I’ll have neither a corner or a side.
2023-01-23 02:17:08
11
joshydep8484
joshydep84 :
Why'd they put dumplings on that pizza???
2023-01-24 04:18:29
4
fuckbradyfucklbj
DeadCEO’S :
Stop putting honey on pizza
2023-01-23 00:58:39
5
lookwhoitisjonny
Jonny :
Burrata is better for Salads, not so much hot foods.
2023-01-23 02:25:31
200
elephantsock
Elephant :
When I went it was not that good :/
2023-01-23 04:46:40
10
ehgazda
user5875388845610 :
that'll be $90
2023-01-23 00:41:12
69
jonnyboi574
jonnyboi574 :
Marshmallows on pizza🤢😂
2023-01-27 04:34:04
3
kellykat8805
Kelly Kat 📚 🇨🇦 :
Why why do these videos always pop up when I’m hungry LOL let’s be honest even when I’m not they make me hungry haha
2023-01-23 00:23:55
11
olmech
olmech :
don't make pizza anymore
2023-01-29 01:03:30
1
calyupjones
ptown :
Can't Be Legal. 😳😳😳
2023-01-23 00:32:57
29
hcuu62
Benina Regino :
when I went to New York a couple of weeks ago I made it a priority to eat here cause of your videos! so glad I did!!
2023-01-23 00:40:16
5
shady_tricks
Shady_Tricks :
Definitely need to try this next time I'm in NYC. Looks amazing....
2023-01-23 04:13:10
5
sssuperman_
Shah :
I'd love this. Spicy pepperoni and cool cream my burrata 🤌
2023-01-23 22:44:51
17
spaghetiiappointment
Name :
But wha… you can’t just
2023-01-25 00:18:42
2
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DUBAI CHOCOLATE DESSERT WITH STRAWBERRIES #food #recipe #chocolate #dubai #dubaichocolate #pistachios #tasty #dessert #strawberries #fy #fyp #foryoupage #foryou COOKIE DOUGH 250 g chocolate cookies 90 g unsalted butter PISTACHIO MIXTURE 70 g kataifi 150 g pistachio paste EXTRA 50 g pistachio paste CREAM 250 ml heavy cream 8 g stabilizer for whipped cream (or cornstarch)) 25 g powdered sugar 8 g vanilla sugar (1 tbsp) TOPPING 250 g strawberries CHOCOLATE GANACHE 75 ml heavy cream 175 g white chocolate GARNISH unsalted pistachios melted milk chocolate INSTRUCTIONS Finely grind the chocolate cookies in a food processor. Melt the butter over low heat in a saucepan and mix it with the crushed cookies in a deep bowl. Mix well. Line a baking dish with parchment paper and evenly spread the cookie dough across the bottom. Press down firmly with the back of a spoon, including the sides. Place in the fridge to set. Chop the kataifi into small pieces. Heat the butter in a frying pan over medium heat and fry the kataifi until browned. Combine the fried kataifi with 150 g of pistachio paste in a bowl. In a deep bowl, beat the heavy cream with the stabilizer, powdered sugar, and vanilla sugar until stiff. Spread the pistachio mixture  evenly over the cookie base. Pour the extra 50 g of pistachio paste on top and smooth it out. Then, spread the whipped cream evenly over it. Wash the strawberries, cut them into pieces, and pat them dry. Heat the cream until just below boiling point. Remove from heat, add the white chocolate, and let it sit for 1 minute. Stir until smooth. Distribute the strawberries over the whipped cream. Pour the white chocolate ganache over the strawberries. Optionally, drizzle thin lines of melted milk chocolate over the dessert. Sprinkle with chopped pistachios. Refrigerate for at least 4-5 hours, preferably overnight, to allow the flavors to meld. TIPS: The finer the cookie crumbs, the firmer and more even the base will be.  Let the base chill for at least 15-20 minutes before adding the next layer. Stir the kataifi regularly while frying to ensure even browning and prevent burning. Whip the cream until stiff and firm. Overbeating can make it grainy. Use a sharp knife and clean it between cuts for neat, precise slices. The dish used for this recipe measures 24 x 18 cm.
DUBAI CHOCOLATE DESSERT WITH STRAWBERRIES #food #recipe #chocolate #dubai #dubaichocolate #pistachios #tasty #dessert #strawberries #fy #fyp #foryoupage #foryou COOKIE DOUGH 250 g chocolate cookies 90 g unsalted butter PISTACHIO MIXTURE 70 g kataifi 150 g pistachio paste EXTRA 50 g pistachio paste CREAM 250 ml heavy cream 8 g stabilizer for whipped cream (or cornstarch)) 25 g powdered sugar 8 g vanilla sugar (1 tbsp) TOPPING 250 g strawberries CHOCOLATE GANACHE 75 ml heavy cream 175 g white chocolate GARNISH unsalted pistachios melted milk chocolate INSTRUCTIONS Finely grind the chocolate cookies in a food processor. Melt the butter over low heat in a saucepan and mix it with the crushed cookies in a deep bowl. Mix well. Line a baking dish with parchment paper and evenly spread the cookie dough across the bottom. Press down firmly with the back of a spoon, including the sides. Place in the fridge to set. Chop the kataifi into small pieces. Heat the butter in a frying pan over medium heat and fry the kataifi until browned. Combine the fried kataifi with 150 g of pistachio paste in a bowl. In a deep bowl, beat the heavy cream with the stabilizer, powdered sugar, and vanilla sugar until stiff. Spread the pistachio mixture evenly over the cookie base. Pour the extra 50 g of pistachio paste on top and smooth it out. Then, spread the whipped cream evenly over it. Wash the strawberries, cut them into pieces, and pat them dry. Heat the cream until just below boiling point. Remove from heat, add the white chocolate, and let it sit for 1 minute. Stir until smooth. Distribute the strawberries over the whipped cream. Pour the white chocolate ganache over the strawberries. Optionally, drizzle thin lines of melted milk chocolate over the dessert. Sprinkle with chopped pistachios. Refrigerate for at least 4-5 hours, preferably overnight, to allow the flavors to meld. TIPS: The finer the cookie crumbs, the firmer and more even the base will be. Let the base chill for at least 15-20 minutes before adding the next layer. Stir the kataifi regularly while frying to ensure even browning and prevent burning. Whip the cream until stiff and firm. Overbeating can make it grainy. Use a sharp knife and clean it between cuts for neat, precise slices. The dish used for this recipe measures 24 x 18 cm.

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