Delicious Prosciutto Arugula Burrata Pizza

Happy weekday friends! Time to celebrate this further hour of daylight and spring with what's presumably my favorite home-baked pizza pie ever.

I’ve been apprehensively anticipating every week to share this direction with you guys, and was this on the brink of leaky it now when it had been created as a result of it’s with great care damn delicious. however I patterned we want this on a weekday to jumpstart the week into one thing smart. 

Delicious Prosciutto Arugula Burrata Pizza
Delicious Prosciutto Arugula Burrata Pizza

I hope everybody had a tremendous weekend, it had been one amongst the easiest up to now of 2016 on behalf of me. we have a tendency to spent the weekend with friends, living like Real Housewives in a very Scottsdale mansion (thanks Airbnb for material possession Pine Tree State cook in a room that's larger than the scale of my entire living accommodations, ugh). it had been a superbly balanced vaca; hiking, exploring, sipping cocktails by the pool, absorbing the desert sun, saltation and celebrating the wedding of friends, and in fact, legion feeding.

I forget typically however smart vacations like these are for the thusul – notwithstanding it’s just a number of days away – it’s so necessary to simply be gift therein moment – riant till your belly hurts, enjoying the corporate of others – and disconnecting from stress, work, technology etc. I left Arizona yesterday feeling very fresh and prepared to try and do the damn factor. I didn’t understand what proportion I required an occasion, that in fact is usually the case, isn’t it?

Delicious 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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