Entrees
Pistachio-Arugula Pesto, Prosciutto, and Burrata Pizza
Makes one pizza
Pistachio-Arugula Pesto, Prosciutto, and Burrata Pizza
Makes one pizza
Slightly upscale but incredibly simple. Bring the pizzeria home with this flavorful pie.
Nutritional information per serving (based on 8 servings): Calories 91 (45% from fat)
carb. 12g
pro. 5g
fat 6g
sat. fat 2g chol. 10mg
sod. 326mg
calc. 17mg
fiber 1g
carb. 12g
pro. 5g
fat 6g
sat. fat 2g chol. 10mg
sod. 326mg
calc. 17mg
fiber 1g
Ingrédients
- 8 to 10 ounces prepared pizza dough (we recommend Neapolitan- style or New York-style), room temperature for at least 1 hour
- Unbleached all-purpose flour, for dusting
- ⅓ cup Pistachio-Arugula Pesto
- 1 cup arugula
- 14-ounce piece burrata
- 2 slices prosciutto
- 2 teaspoons honey, for drizzling
- Extra-virgin olive oil, for drizzling
- Flaky sea salt, for garnish
- Freshly ground black pepper, for garnish
Preparation
- Preheat the pizza oven with the pizza stone on the rack to 700°F.
- Stretch the pizza dough out to a 10- to 12-inch round.
- Transfer the dough to the pizza peel generously dusted with flour.
- Spread the pesto evenly around the center of the pizza dough, leaving a 1-inch border.
- Gently shimmy the pizza on the peel to ensure it isn’t sticking. If the dough is sticking, gently lift the dough and spread additional flour underneath.
- Set the timer for 5 minutes. Slide the pizza off the peel and onto the pizza stone. Start the timer.
- When the timer sounds, check the pizza. If baked to desired doneness, use the peel to remove the pizza from the oven, or bake for about 1 more minute. Slide the pizza onto a cutting board. Top with the arugula. Tear the burrata and place the pieces over the arugula, followed by the prosciutto. Garnish with the honey, olive oil, flaky sea salt, and black pepper. Slice and serve.
