|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 92g||33%|
|Dietary Fiber 4g||13%|
|Total Sugars 3g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ah, prosciutto pizza! The epic collision of two titanic Italian inventions explodes with spectacular umami flavor, balanced here by the dreamy, delicate flavor of burrata, and the peppery zip of bright green arugula.
Like most great Italian dishes, this pizza is all about quality ingredients and simple preparation. It's a dish of harmonious counterpoint. Less is more. Don't bog down your slice. Remember, Michelangelo's David emerged from a single block of marble. Keep the sauce and toppings light, and bake the pizza with only cheese and sauce, adding the prosciutto, arugula, and Parmesan afterward. Your prosciutto will stay silky and tender, and your arugula will hold its vibrant snap. Finish with some shaved Parmesan (better yet, real Parmigiano-Reggiano), a dash of the best olive oil you can afford, and your masterpiece will be complete.
1 tablespoon tomato paste
Salt, to taste
2 tablespoons all-purpose flour
1 ball pizza dough, about 175 grams, store-bought or homemade
3 ounces burrata cheese, cut into 1-inch pieces
4 thin slices prosciutto, torn in half lengthwise
1/2 cup lightly packed arugula leaves
Extra-virgin olive oil, for drizzling
1/4 cup shaved Parmesan cheese
Gather the ingredients.
Heat pizza oven to 800 F. See recipe variation for preheating a home oven, at bottom of recipe.
Put the tomato paste into a small bowl. Add 1 tablespoon of water and the salt and stir to combine. Add a tiny bit more water to achieve a spreadable consistency.
Dust the pizza peel with plenty of flour, and flour your hands. Gently stretch your pizza dough into a circle approximately 12 inches in diameter. Set it on the well-floured peel.
Using the back of a spoon, gently spread your tomato sauce onto the dough. Leave the outer edge of the dough bare.
Distribute the burrata onto the pizza. Move expeditiously. The longer the sauced dough sits on the peel, the more likely it will be to stick when you try to slide it into the oven.
Put the pizza in the oven, rotating as needed. Bake until the crust has risen and the cheese is bubbly, about 2 minutes. Some light charring at the edges of the crust is excellent. Remove from oven.
Layer the prosciutto and arugula onto the pizza. Drizzle with extra-virgin olive oil to taste. Top with the shaved Parmesan cheese. Slice and serve immediately.
How to Use a Home Oven
- This kind of pizza is best baked in a true pizza oven, but if your oven can't reach 800 F, the next best thing is to position your oven rack in the second-highest slot, put a cast-iron pan (12 inches or larger) upside-down on the rack, and crank the oven to the max. When the oven and pan reach their max temperature, switch the oven to broil, then slide the pizza onto the preheated iron surface. A pizza steel or stone will also work. Your bake time will be longer, probably about 8 to 10 minutes at 500 F, but you will still get good results.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.