One of the things I try really, really hard to do is to Leave No Ingredient Behind. You know what I mean…you buy a container of something that you need for a recipe, you use whatever you need from it, and the rest of it looks at you reproachfully every time you open the fridge. I have this issue constantly with leeks, which hang out in groups of three when I really only need one. But ever since I set this challenge for myself, I have to say it’s resulted in some unusual and scrumptious suppers that would never have happened any other way. Take this burrata, prosciutto and oregano pizza, for example.
Experience pizza bliss with burrata cheese, fresh oregano and a little prosciutto!Click To TweetHere’s what was guilt-tripping me from my fridge: about six slices of gorgeous salty prosciutto and a half full container of pizza sauce, both left over from the stromboli I made a few days prior. And while there were umpteen things I thought of for the prosciutto, the pizza sauce just cried out for being slathered on, well, pizza.
Meantime, my supermarket happened to have burrata that day. If you haven’t yet been swept up into the burrata love fest, let me explain: it is a combo of fresh mozzarella and cream. The outside is solid mozzarella, and the inside is a mixture of shredded mozzarella and cream and I KNOW!!!! So while you can absolutely use regular mozzarella on this pizza, if you can get burrata…well, get some. As a matter of fact, have burrata at every available opportunity.
This was also a few days before the lovely day-before-Thanksgiving snowstorm that turned my back yard into Narnia.
It also took out all my brave remaining herbs, but before this hit I still had some lovely fresh oregano. So here came this pizza. First came the pizza dough – I do love this recipe, but using a pre-made dough in your supermarket is totally fine too. Whatever you use, roll it out roughly into a circle. I am very Zen about the fact that my homemade pizza is always going to be amoeba-shaped. It’s cool.
Now ladle on a little pizza sauce – not too much, as we want a nice tomato taste but we don’t want soggy crust. Give it a quick bake in a super-hot oven…this is the time you get to push the 500 degree setting.
Take it out after about 10 minutes. Tear the burrata into pieces and lay it on top of the pizza, and then nestle some strips of prosciutto on top. Back into the oven until it is perfect and melty.
Now sprinkle some fresh herbs on top – I had my brave oregano, but of course chopped basil would be lovely – so would chopped sage or thyme. Grind some pepper on top.
Grab your pizza cutter, slice it up and stand back.Print
- 1 batch pizza dough (homemade or purchased)
- 1/2 cup (approximately) pizza sauce
- 6 ounces burrata
- 2-3 slices of prosciutto, torn into strips
- 1/2 cup (approximately) fresh oregano
- Fresh ground pepper
- Preheat the oven to 500 degrees. If you have a pizza stone, let it heat in the oven too. If not no worries – you can bake this on a cookie sheet.
- Shape the dough into a rough circle, about 10 inches across. Don’t worry about being too accurate – you are looking for a general pizza shape. Place it on a pizza peel or on the cookie sheet. Spread the pizza sauce over it.
- Bake it for about 10 minutes – the crust should be turning golden – and then take it out.
- Tear the burrata into chunks and place it on the pizza. Nestle the prosciutto strips in between the cheese chunks and return it to the oven just until the cheese melted – a few minutes will do it.
- Take it out, grind some fresh pepper on top, sprinkle with oregano, cut into slices and serve!