PROSCIUTTO ARUGULA BURRATA PIZZA
Happy Monday, friends! It's time to celebrate that extra hour of daylight and springtime with what is probably my favorite homemade pizza.
- 2 tablespoons of onion jam
- 1 teaspoon minced garlic
- Kosher salt and black pepper
- 1 ½ tablespoon balsamic vinegar, divided
- ½ of a medium potato, 1/16-inch slices
- 3 tablespoons olive oil, divided
- 1 large handful of baby arugula
- 8 ounces of homemade or store-bought pizza dough
- 2 ounces of sliced mushrooms (shiitake or crimini)
- 1 ounce thinly sliced prosciutto, torn into strips (optional)
- 4 ounces of burrata cheese, torn into 5-6 pieces
- 1 teaspoon of salt
- 1 ½ ounce of fresh yeast
- 3 ¼ cup flour, divided
- 1 tablespoon of honey
- ¼ cup white wine, room temperature
- ¾ cup of lukewarm water
- 2 tablespoons olive oil, divided
First, preheat the oven to 450 degrees F. Rub about ½ tablespoon of olive oil in the center of a large baking sheet.
Then, gently stretch or roll out the dough into a 10 to 12 inch circle on the oiled pan.
Lightly brush the dough with about ½ tablespoon of olive oil and sprinkle with salt and pepper.
Spread the onion jam over the dough, leaving a ½ inch edge.
In a small bowl, combine the mushrooms, garlic, 1 tbsp of olive oil and 1 tbsp of balsamic vinegar with your hands. Put aside.
Using a mandolin, slice the potato into 1/16-inch slices. Spread them over the onion jam. Brush with about ½ tablespoon of olive oil and sprinkle with salt and pepper.
Top the potato slices with the mushroom mixture and torn prosciutto.
Bake for 12 to 15 minutes until the crust is golden, the potatoes are tender and the prosciutto begins to crisp.
While the pizza cooks, toss the arugula with the remaining ½ tablespoon of olive oil and balsamic vinegar. Season to taste with salt and pepper.
When the pizza is done, remove from the oven and immediately top with shredded burrata to melt.
Spread around the arugula to taste. Garnish with fresh oregano and crushed red pepper flakes. Enjoy!
Place wine, water and yeast in a large bowl; whisk until blended.
Combine honey, salt and 1 tablespoon of olive oil.
Add 1 cup of flour and mix with a wooden spoon until it becomes a loose dough.
Add 2 more cups of flour and stir for 2-3 minutes. Stir in as much flour as possible with the wooden spoon.
Bring the dough in by hand and turn out onto a floured board or marble surface with the remaining quarter cup of flour. Knead 3-4 minutes until the dough is smooth and firm.
Place the dough in an oiled bowl, using the remaining tablespoon of olive oil. Cover the bowl with plastic wrap. Let rise in a warm part of the house for 60 to 90 minutes. The dough should almost triple in size.
The pizza dough recipe makes about 24 ounces of dough, enough for 3 pizzas of 10 to 12 inches.
For individual pizzas, cut the dough into 8-ounce pieces and shape into slices. Let stand 15 minutes. (Unused dough should be wrapped in plastic and refrigerated. Dough can be made 1 day ahead.) Allow dough to come to room temperature completely, eg 3-4 hours, before assembly. Happy Cooking Time.