Burrata-prosciutto pizza: delicious, quick
Burrata is a semi-soft, white Italian cheese made from mozzarella and cream. It is like the silkiest, creamiest fresh mozzarella, with a rich molten cream filling as a bonus. And here it is paired with another Italian culinary triumph: prosciutto, a ham made from selected legs of pork, slow cured with sea salt. This pizza is made without tomato sauce, which allows the flavour of the burrata and cured ham to shine. You can use any storebought pizza dough.
Burrata and Prosciutto Pizza MAKES 2 SERVINGS
1 tablespoon cornmeal 9 ounces pizza dough, at room temperature Olive oil as needed 8 ounces burrata 4 slices paper thin slices prosciutto 1 tbsp fresh oregano leaves Kosher salt and freshly ground pepper to taste
Start to finish: 25 minutes Place a baking sheet in the oven and preheat the oven to 425 F.
Sprinkle the cornmeal on a flat cutting board or a pizza peel if you have one, and stretch and pat the dough into a circle about 8 inches in diameter. Let it sit for several minutes, then stretch it a bit further, into a 10-inch circle. Allow it to rest between gentle pulls until it holds its shape and remains about 1/3-inch thick. Brush the top lightly with olive oil.
Remove the hot baking sheet from the oven. Swiftly slide the pizza dough onto the baking sheet. Bake the dough for about 10 minutes until it is fairly firm and lightly browned, but not cooked through.
Remove the pizza from the oven. Tear burrata into small pieces and distribute over the dough, leaving a ½-inch border. Return to oven and bake until dough is cooked through and burrata is melted.
Remove from oven, drape the slices of prosciutto over the top of the pizza, allowing the burrata to peek through. Sprinkle the oregano leaves over the top, and season with salt and a nice grind of black pepper to finish. Cut in wedges to serve.