Prosciutto & Burrata Pizza

As someone who is always cooking for a crowd, I was looking to develop a recipe for a restaurant quality pizza, that allowed the ingredients to shine. This recipe is so easy, and most of the work is done the day before, giving you more time to hang with your guests.

Ingredients: Makes 2 Pizzas

• 28 oz San Marzano Tomatoes

• 1 container of cliegnele mozzarella balls

• 1 container of Burratta

• 1/2 cup pecorino cheese, grated

• 1/4 LB of high-quality prosciutto or speck

• Basil

• Olive Oil

Preparation: Makes 2 Pizzas

Prepping the Dough: I am not going to lie - when I was looking to develop a pizza dough, I didn’t know where to start, so I looked to the trusted folks at Bon Apetit. Their Gramdma Style Pizza dough was the perfect canvas for all the best ingredients, so for this recipe, I used just that. Check out the recipe here.

Making the Sauce: For the sauce, place 28 oz can of Di Poalo San Marzano Tomatoes in large bowl. With an immersion blender, blend the tomatoes until no clumps remain. Grate in 4 cloves of garlic. Season with salt and mix. Set Asside

Prepping the Pizza: Start with the mozzarella. place town pieces 1/2 inch apart filling the whole pizza. Then, dollop the tomato sauce in between the mozzarella (you want to coat the pizza, but not over sauce). Drizzle with olive oil and place in a 500 degree over with a pizza stone (Ideally preheated for 1 hour+)

Garnish: Pull the pizza from the oven, Top with torn burratta, prosciutto, basil and grated pecorino cheese