Prosciutto Burrata Pizza with Arugula & Honey
This pizza combines the creamy richness of burrata with the savory flavor of prosciutto, topped with fresh arugula and a drizzle of honey for a perfect sweet-salty balance.
Equipment
- 1 Pressure cooker for dough preparation
- 1 Pizza stone optional
- 1 Baking sheet
Ingredients
Main ingredients
- 2 cups bread flour the base for crust with a nice chew
- 2 ½ teaspoons active dry yeast makes the dough rise all fluffy
- 2 teaspoons salt to bring out the flavors
- ¼ cup olive oil for richness and smoothness in dough
- ¾ cup hot water helps the yeast get going strong; add more if dough's dry
- 2 tablespoons honey or agave nectar for sweetness on the crust and drizzle on top
- 1 ¼ cups shredded mozzarella melts perfectly over the crust
- 3 ounces prosciutto thin slices that bring salty, savory goodness
- burrata for topping
- fresh arugula for topping
Instructions
Instructions
- In a large bowl, toss together bread flour, yeast, and salt till it's mixed well.
- Pour olive oil and hot water in and stir till the dough forms a sticky ball.
- Sprinkle your counter with 00 flour or cornmeal and knead dough for about 10 minutes till smooth.
- Put dough in an oiled bowl, cover with a towel, let it chill warm for 1 hour to puff up.
- Preheat your oven to 475 degrees F (245 degrees C), toss in a pizza stone if you got one.
- Roll out the dough to your thickness liking on a floured surface, then move it to your baking sheet or stone.
- Spread a thin coat of honey or agave on the crust, sprinkle mozzarella and oregano, drizzle olive oil over the top.
- Bake for 12 to 15 minutes till golden and bubbly, pull out and scatter burrata and arugula, finish with a drizzle of honey.
Notes
Serve hot for the best flavor. Consider pairing with a light salad or a glass of wine.