Burrata, Prosciutto and Arugula Pizza
Crispy, crunchy, fresh and perfectly cheesy, this Burrata, Prosciutto and Arugula Pizza will be a new family favorite recipe!
- Prep Time: 20 mins
- Cook Time: 2 hours 30 mins
- Total Time: 2 hours 50 minutes
- Yield: 6 Servings 1x
Ingredients
Scale
- Crust
- 2 1/2 cups bread flour
- 1 cup warm water (105°F to 115°F)
- 1 tablespoon olive oil
- 1 1/2 teaspoons honey
- 1/2 teaspoon dry active yeast
- 1/2 teaspoon salt
- Toppings
- 2 teaspoons olive oil
- 1/2 cup grated fresh Parmesan cheese
- 1 shallot, thinly sliced
- 1/4 teaspoon red pepper flakes
- 2 ounces sliced prosciutto, cut into pieces
- 2 medium balls burrata, cut into pieces (about 8 ounces)
- 1 cup shredded cheese blend
- 4 cups arugula
- 1 teaspoon olive oil
- 1 tablespoon shaved parmesan
- Pinch of salt, pepper and red pepper flakes
Instructions
- In a medium bowl, mix and knead all the dough ingredients together to make a soft, smooth dough. Place the dough in a lightly greased bowl, cover and allow the dough to rise about 60 minutes or until very puffy.
- Shape the dough into a 14-inch rectangle or 12-inch round on a parchment paper lined baking sheet. If the dough resists being shaped, cover it with a towel and let it rest for an additional 10 minutes. Once shaped, let the dough rise another 30 to 40 minutes or until puffy.
- Heat the oven to 425°F. Brush 2 teaspoons of olive oil over the dough, top with the grated parmesan, red pepper flakes, shallot, prosciutto, burrata and the shredded cheese.
- Bake 20 to 25 minutes or until the crust is nicely browned and the cheese is melted and bubbly. Let cool 5 minutes before serving.
- Meanwhile, in a medium bowl gently toss the arugula with a teaspoon olive oil, shaved parmesan, a pinch of salt, pepper and red pepper flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 386
- Sugar: 2g
- Sodium: 489mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg