Honey Burrata Prosciutto (Print Version)
# Ingredients:
→ Pizza Dough
01 -
1½ teaspoons white sugar
02 -
½ teaspoon table salt
03 -
1 packet Instant Yeast (Fleischmann's® RapidRise®)
04 -
2 to 2¼ cups plain flour (all-purpose)
05 -
3 tablespoons olive oil
06 -
⅔ cup warm water (not hot)
→ Herbed Oil
07 -
½ teaspoon fresh thyme leaves
08 -
1 tsp dried oregano
09 -
2 minced garlic cloves
10 -
3 tablespoons olive oil
→ Toppings
11 -
2 small handfuls arugula
12 -
6 oz creamy burrata cheese
13 -
¼ tsp freshly cracked black pepper
14 -
2 oz thin prosciutto slices
15 -
1 tablespoon runny honey
16 -
Juice from half a lemon
17 -
Pinch of fine salt
18 -
¼ tsp crushed red pepper flakes
# Instructions:
01 -
Grab a big bowl and stir together 1 cup of the flour, yeast, sugar, and salt. Add the warm water and oil, then mix with a wooden spoon to get a sticky dough ball going.
02 -
Add another cup of flour to make the dough slightly rough. Move the dough to a floured counter, knead for around 60 seconds, and use up to ¼ cup more flour if needed. Shape it into a ball, cover, and let it sit for 10 minutes.
03 -
While the dough rests, stir together the oregano, thyme, minced garlic, and olive oil in a small container.
04 -
Get the oven heating to 425°F. Prep a pizza pan lined with parchment (perforated works best). Press the dough into a 12-13 inch circle, leaving the edges a little thicker.
05 -
Spread some herbed oil over the dough, then arrange prosciutto slices. Bake for 20-25 minutes until puffed and golden all over.
06 -
Once out of the oven, break apart burrata cheese onto the hot crust. Toss arugula with lemon juice, a pinch of salt, red pepper flakes, and black pepper, then scatter over the pizza. Drizzle honey on top and enjoy right away.
# Notes:
01 -
A pizza pan with holes makes the crust turn out crispier.
02 -
If the dough resists stretching, give it a short break.
03 -
Adding toppings after baking keeps them super fresh.