If I was forced to eat one type of food for the rest of my life I wouldn’t even hesitate with my answer: PIZZA. It’s my one true love who never fails to make me happy, and there are SO many ways to create amazing pizzas that will make you hungry for more. My second favorite love? BURRATA. Oh that creamy, delicious cheese that I would be happy to just eat by the spoonful, is my guilty pleasure.
Let me introduce to you the most heavenly creation: Burrata and Prosciutto Pizza. Not only is this cheap to make, but it’s quick and easy…win win situation, am I right? I was able to buy everything at Trader Joe’s for under $20, and this was ready in less than 30 minutes.
P R E P
Another reason to just add to the list of why Pizza is perfect: prep time is minimal, almost unnecessary. The last time I made this was for a girls’ night, and so I got everything ready before their arrival: I set out the Burrata, shredded pieces of prosciutto by hand, and did the arugula mixture–this was more for an “impressive spread” than it was for prep.
What you’ll need
- 1 large cookie sheet, sprayed with a non-stick spray.
- 1 small bowl. This will be for the arugula mixture.
- 1 package of pizza dough (or you can definitely make your own). My favorite is from Trader Joe’s!
- 2 tablespoons of olive oil, divided.
- 1/3 cup of pizza sauce. You can omit if you’d prefer to not have a sauce; I also get my sauce from Trader Joe’s–it’s literally $1.99!
- 8 oz of Burrata cheese. Got mine from Trader Joe’s, yet again!
- 3 oz of Prosciutto.
- 2 cups of arugula.
- Optional: Balsamic Glaze. This makes SUCH a difference, and it’s easy to make but also super cheap–Trader Joe’s sells it and it lasts foreva eva.
Total Prep Time: 5 minutes.
Total Cooking Time: 20 minutes.
Serving Size: 1. Just kidding, you can do up to 4.
- Preheat oven to 400 degrees.
- While the oven is preheating, lightly sprinkle some flour on a flat surface and let the dough sit in room temperature for at least 10-15 minutes.
- Using your hand, gently pull the dough apart so that it expands, and place on your cookie sheet (make sure it’s been sprayed with non-stick spray). Continue to pull the dough to the edges until it’s almost covered the entire cookie sheet.
- Drizzle 1 tablespoon of olive oil and spread evenly over the dough. Sprinkle with a little salt and oregano if you’d like!
- Spread 1/3-1/2 cup of pizza sauce over the dough–get the edges too.
- Place in the oven for 5 minutes.
- While the pizza is baking, get out your small bowl and add the arugula, 1 tablespoon of olive oil, salt and pepper. Set aside.
- Remove from oven and sprinkle the Burrata all over the pizza. Place back in the oven and cook for 3-4 minutes.
- Remove from oven and put oven on Broil High. Place pizza back in and cook for roughly 2-3 minutes until the cheese is bubbling and browning.
- Remove from oven and put the temperature back to normal (450 degrees). Sprinkle Prosciutto strips and then cook for another 4 minutes, just until the Prosciutto is a little crispy.
- I know this sounds like a lot of “take it out, put it back in”, but I’ve found that the Burrata can get runny and extra soft if it’s just baked. Broiling it for a couple minutes helps reduce the runny-ness and gives it the perfect texture and taste.
- Remove from oven (for the last time!) and let sit for 5 minutes.
- Top with the arugula mixture, and drizzle with Balsamic Glaze. Enjoy!
POST COOKING NOTES
- As mentioned in the directions, I realize it sounds like overkill to do the whole, high temp then broil, then high temp again, routine. After making this a couple times I found that the broil element really makes the pizza THAT much better, both for presentation and for taste. Burrata is much more watery than Mozzarella, and so the broil helps soak in those juices.
- Some find the Balsalmic glaze too tart, so you can always add a little sugar to it if needed. Honestly, the freshness of the arugula combined with the saltiness of Prosciutto is the perfect combo, but if there’s an opportunity to add Balsamic Glaze…I’m takin’ it.
- I had this pizza with wine every time I’ve made this and I would say this is an optional, but encouraged addition to this meal.
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