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

Ingredients

  • 8to 10 ounces prepared pizza dough (we recommend Neapolitan-
  • style [page 13] or New York-style [page 13]), room
  • temperature for at least 1 hour
  • unbleached all-purpose flour, for dusting
  • ⅓cup Pistachio-Arugula Pesto
  • 1cup arugula
  • 14-ounce piece burrata
  • 2slices prosciutto
  • 2teaspoons honey, for drizzling
  • extra-virgin olive oil, for drizzling
  • flaky sea salt, for garnish
  • freshly ground black pepper, for garnish

Preparation

  1. 1. Preheat the pizza oven with the pizza stone on the rack
  2. to 700°F.
  3. 2. Stretch the pizza dough out to a 10- to 12-inch round.
  4. 3. Transfer the dough to the pizza peel generously dusted with flour.
  5. 4. Spread the pesto evenly around the center of the pizza dough,
  6. leaving a 1-inch border.
  7. 5. Gently shimmy the pizza on the peel to ensure it isn’t sticking.
  8. If the dough is sticking, gently lift the dough and spread
  9. additional flour underneath.
  10. 6. Set the timer for 5 minutes. Slide the pizza off the peel and
  11. onto the pizza stone. Start the timer.
  12. 7. When the timer sounds, check the pizza. If baked to desired
  13. doneness, use the peel to remove the pizza from the oven, or
  14. bake for about 1 more minute. Slide the pizza onto a cutting
  15. board. Top with the arugula. Tear the burrata and place the
  16. pieces over the arugula, followed by the prosciutto. Garnish
  17. with the honey, olive oil, flaky sea salt, and black pepper. Slice
  18. and serve.