Bur­rata-pro­sciutto pizza: de­li­cious, quick

The Hamilton Spectator - - OUR PULSE - KATIE WORKMAN

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.


A bur­rata and pro­sciutto pizza: the per­fect com­bi­na­tion of creamy cheese, and sweet and salty meat.

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