Prosciutto, Arugula & Burrata Pizza
Heather Hartman HealthShare
On this week's episode of Fresh. Simple. Healthy. I show you how to make a Prosciutto, Arugula and Burrata Pizza! If you have followed me for awhile you know I LOVE making pizzas. They are one of my favorite year round dishes to make for my clients! I love using fresh, seasonal ingredients to make reaaally pretty pizzas. Starting with a simple herb packed sauce, this pizza is piled high with arugula, asparagus, red onions, prosciutto, burrata and mozzarella cheese. It's so easy to make - in fact, make two and freeze one for later!
Buy the ingredients for my Prosciutto, Arugula and Burrata Pizza and make it along with me while watching Fresh. Simple. Healthy. on The Design Network!
Prosciutto, Arugula & Burrata Pizza
Rated 3.8 stars by 8 users
Category
Pizzas
Cuisine
Italian
Servings
8
Prep Time
20 minutes
Cook Time
45 minutes
INGREDIENTS
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1 ball of your favorite pizza dough (I like Bob's Red Mill gf pizza dough)
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1 bunch parsley
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1 bunch scallions
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1 cup basil
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2 lemons, zested and juiced
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2 pinches Himalayan salt
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2 pinches black pepper
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1 pinch red pepper flakes
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.5 cup olive oil
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1 bunch asparagus, cut into 1" pieces (I used purple asparagus, but green will work)
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1 teaspoon olive oil
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s/p
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12 ounces prosciutto
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2 each red onions, .5" slices
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6 cups shredded mozzarella
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4 large burrata balls
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5 ounces arugula, reserve a handful to top the baked pizza
HERBY LEMONY PIZZA SAUCE (SALSA VERDE)
TOPPINGS
METHOD
Stretch your pizza dough across one large sheet pan, or two smaller sheet pans lined with parchment paper and a little olive oil. I am using a gluten free pizza dough so it's not as firm as traditional. Using wet, gloved hands (either olive oil or water) will help it not stick to your hands.
Chop all of the sauce ingredients, or pulse in a food processor. You want it to be very chunky, and not totally blended like a traditional sauce. Spread across the pizza dough.
In a small bowl, combine the asparagus, olive oil, salt and pepper.
Begin layering all of the toppings except the burrata on the pizza. There are no rules for this! Just make it look pretty and have the top layer be burrata :D
Bake at 425F for an hour. Let cool for a few minutes before slicing and top with the fresh arugula.
If you are making two sheet pans, wrap the second in film and freeze it instead of baking.
2 comments
Hi B.! The pizza is a full sheet pan, and pretty thickly packed. Almost like a deep dish pizza, but everything will go down once it’s baked. The crust is also very thick so it doesn’t get charred.
I made this but have a few questions: How can you get 6 cups of shredded mozzarella and all the other ingredients on one pizza crust? Also, if you cook this pizza for an hour as directed, the crust will be charred. Please advise.