Prosciutto Pizza
I love a good pizza, and this one doesn’t fall short of incredible. Now you can easily make Neapolitan-style pizza at home with just a few short steps. Great quality dough doesn't come from a poppable can.
What you'll need: Serves 2-4
~16 oz pizza dough (or make your own)
drizzle of olive oil
1/2 tsp salt
1/4 cup freshly grated block Parmesan
1 ball Burrata
3 oz prosciutto
5 oz arugula
drizzle of balsamic glaze
How to make it:
Preheat your oven to 500° F with a pizza stone or large baking sheet inside.
Pat a round of pizza dough into roughly a 10 inch circle. Transfer to parchment paper, then drizzle with olive oil and brush to distribute. Sprinkle a pinch of salt. Feel free to stab the dough a couple times with a fork to decrease the amount of bubbles, but it's not mandatory - I enjoy the puffy bubbles!
If you like prosciutto crispy vs raw, you can put it on the pizza now, prior to baking the crust.
Transfer the dough on parchment to the preheated baking sheet and bake 5-6 minutes, or until puffed up and golden brown.
Drizzle with more olive oil, and add parmesan cheese, barrata, prosciutto, arugula, then drizzle with a little balsamic glaze.
Enjoy!