burrata proscuitto arugula pizza;
This is by far one of my favorite meals. It’s a little on the pricey side when you think about what’s on it–fancy cheese and fancy meat and fancy greens, but I promise you it’s so worth it!
In these photos I’ve used arugula, but if you prefer instead you can always use spinach for a little milder bite. You could also use basil, if you like the herby-fragrance, although I think I would rip the leaves into smaller bits or perhaps julienne them if I was going that route. Still, arugula is my personal favorite. Even though it looks like the toppings are more sparse than a typical chain-store pizza, each ingredient packs far more punch, and coupled with the rosemary red pepper crust, there’s a wallop of delicious flavor in every bite!
One of my friends Jackie discovered burrata not too long ago, and was obsessed! For good reason too I might add. For anyone who is unfamiliar with burrata, it’s very similar to a fresh mozzarella, it isn’t quite as firm in the middle, so it’s got a gooey, gloppy delicious center. I highly encourage you to try it if you like mozzarella! Although if you’re pinched for ingredients or time, fresh mozzarella would be a quite suitable alternative.
Jackie jokingly gave me several packages of burrata as a housewarming present, and so I had to come up with some creative uses! And boy am I glad I came up with this one! We’ve had it several times since, and it’s surprisingly a good recipe for company. Sure you have to let the dough rise, but you can make the crust ahead of time, and construction of the actual pizza is pretty simple. And it’s a pretty impressive spread. I do have some trouble finding burrata in certain stores as it’s a fairly specialized cheese, but it really depends on the location. I typically find it at Wegmans, although I know it’s been spotted at Harris Teeter and Safeway as well.
burrata arugula proscuitto pizza;
Ingredients
Pizza Dough
- 2 tsp yeast
- ¾ cup water
- 1½ Tbsp oil
- ¾ tsp salt
- ¾ tsp sugar
- 2 cups flour
Pizza Toppings
- 2 tsp dried rosemary
- 1 tsp red pepper flakes
- 1 package burrata
- 1 cup arugula
- 6 slices prosciutto
- 1½ cups pizza sauce
Instructions
- Heat water so it’s warm to the touch but doesn’t burn. Add the yeast and allow it to dissolve.
- In a medium bowl add together salt, oil, flour. Add in the dissolved yeast and mix together.
- Allow dough to rest for at least 10 minutes. If waiting longer, add a splash of oil and cover with a damp paper towel.
- Knead dough until smooth and elastic. Fold in rosemary and red pepper flakes at the end. Spread and flatten into desired shape.
- Top with pizza sauce, then tear apart the burrata and prosciutto and spread evenly across the pizza.
- Bake for 15 minutes or until cheese is just starting to get golden.
- Remove from oven and tear up arugula and spread across the pizza. Cut into slices and serve warm.
