Prosciutto Arugula Burrata Pizza - Chef Fun Kitchen

Prosciutto Arugula Burrata Pizza

Happy Monday friends! Time to celebrate this additional hour of daylight and spring with what's presumably my favorite homemade  pizza pie ever.

I forget typically however smart vacations like these area unit for the thereforeul – notwithstanding it’s simply a couple of days away – it’s so necessary to simply be gift in this moment – happy till your belly hurts, enjoying the corporate of others – and disconnecting from stress, work, technology etc. I left Arizona yesterday feeling very reinvigorated and prepared to try to to the damn factor. I didn’t notice what quantity I required an opportunity, that after all is usually the case, isn’t it?

Prosciutto Arugula Burrata Pizza
Prosciutto Arugula Burrata Pizza

So this pizza! however might you get it wrong prosciutto, arugula, burrata anything? You can’t. It’s one amongst those mixtures of ingredients that go along dead despite what, and particularly once pizza pie is concerned. There aren’t several ingredients concerned within the creating of this, that is perhaps why it’s therefore smart – you'll very style every element with each bite, nothing gets lost or engulfed – and therefore the conclusion is that the best sapid pizza pie party.

Also, I can’t say enough good items regarding this pizza pie crust – I don’t grasp if it’s as a result of I feel a lot of assured on every occasion I build it, or if it’s the baking steel pizza pie stone that it’s being grilled on that’s become my new supporter as a result of it’s life-changing, however it’s seriously as on the point of excellent as a homemade  crust may well be. (Biased, I know.)

Prosciutto Arugula Burrata Pizza

For the pizza dough:

  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1 1/8 cups warm water
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 3 cups all-purpose flour
  • 1 teaspoon salt

For the pizza:

  • 1 pizza dough
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 4 ounces fresh mozzarella, sliced
  • 8 ounces buratta
  • 6 ounces sliced prosciutto
  • Red pepper flakes
  • 1 cup arugula
  • Salt and pepper
  • Balsamic glaze

For the pizza dough:

  1. In a large bowl, combine yeast, warm water, olive oil, and honey. Mix with a spoon, then let sit for 10 minutes, until foamy. Add in 2 1/2 cups flour and 1 teaspoon salt, stir well until the dough starts to come together, but is still a little sticky. Using your hands, form the dough into a ball and add in the remaining 1/2 cup of flour. Knead the dough on a floured surface for a few minutes.
  2. Rub the same bowl with a little bit of olive oil and place the dough inside the bowl, turning to coat all sides with the oil. Cover the bowl with a towel and let sit in a warm place for 1- 1 1/2 hours to rise.
  3. Preheat the oven to 450 degrees F, or if you're using a pizza stone, preheat to 500 degrees F.
  4. Once the dough has risen, lightly flour a flat surface. Use your hands or a rolling pin to roll out the pizza dough until it reaches your desired shape.

To assemble the pizza:

  1. Brush the pizza dough with 1 tablespoon of olive oil. Place dough onto the pizza stone, or onto a baking sheet, and bake in the oven for 7-9 minutes, until crust is cooked through and lightly golden brown.
  2. Remove crust from the oven and brush with the remaining olive oil. Add minced garlic and dried oregano to the crust. Top with the mozzarella slices and break the burrata into crumbles onto the crust as well. Put the crust back into the oven and bake for 5-6 minutes, until cheese is melted and bubbling.
  3. Take the pizza out of the oven and top with the sliced prosciutto. Place the pizza back into the oven and bake for an additional 5-7 minutes until prosciutto is slightly crispy and the crust is entirely cooked through and golden brown.
  4. In a small bowl, toss the arugula with a teaspoon or so of olive oil and season with salt and pepper.
  5. Top pizza with arugula, red pepper flakes, and a heavy drizzle of the balsamic glaze.

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