Honey Burrata Prosciutto (Print Version)
# Ingredients:
→ Base Dough
01 -
2 to 2¼ cups plain white flour
02 -
1 packet of Fleischmann's® RapidRise® Instant Yeast
03 -
1½ teaspoons white sugar
04 -
½ teaspoon table salt
05 -
⅔ cup warm tap water
06 -
3 spoons of olive oil
→ Flavor Oil
07 -
3 tablespoons extra virgin olive oil
08 -
2 minced garlic cloves
09 -
1 teaspoon oregano, dried
10 -
½ teaspoon fresh thyme leaves
→ Pizza Toppings
11 -
2 slices of prosciutto, thinly cut
12 -
6 oz of creamy burrata cheese
13 -
A couple handfuls of arugula leaves
14 -
Juice squeezed from half a lemon
15 -
¼ teaspoon chili flakes
16 -
A small pinch of regular salt
17 -
¼ teaspoon ground black pepper
18 -
1 spoonful of honey
# Instructions:
01 -
Combine a cup of the flour with the yeast, sugar, and salt in a big mixing bowl. Stir warm water and olive oil into the mixture using a wooden spoon until it becomes wet and sticky.
02 -
Add another cup of flour and stir until it forms a rough, shaggy ball. Move it to a floured counter and knead for roughly one minute, sprinkling in extra flour if it sticks too much. Shape it into a ball and let it sit for ten minutes.
03 -
While the dough is resting, stir olive oil, minced garlic, oregano, and fresh thyme together in a small bowl.
04 -
Turn your oven to 425°F. Put the dough on a pizza pan with parchment paper (the kind with holes works best). Press it out into a large 12-13 inch circle, keeping the edges thicker than the middle.
05 -
Spread the flavored oil over the dough and layer the prosciutto on top. Bake for 20-25 minutes, until the crust is golden and airy.
06 -
Top the pizza while it's hot with chunks of burrata. Toss the arugula in lemon juice, chili flakes, salt, and pepper. Scatter this mix over the pizza, then finish off by drizzling honey all over before serving.
# Notes:
01 -
A pizza pan with holes will give a better result.
02 -
If the dough keeps shrinking, let it rest for a bit.
03 -
Add the toppings after baking to keep them fresh.