If you have had burrata my guess is that you love burrata. I don’t know of many people who have tried this magical cheese and thought, “Eh, that’s ok…I wouldn’t kick that cheese out of bed.” If you haven’t had the chance to try burrata, I would be honored if this recipe became the first occasion.
I remember the first time I had burrata. I was at a work dinner, with some food people, people who actually sell food for a living, and they ordered some burrata for the table. We were at a fairly revered restaurant called Prune, in the East Village of NYC. I think I wept slightly.
The fact that I remember when and where I had my first burrata says buckets, yes? I do not remember where I had my first rutabaga, or my first chicken breast. You never forget your first burrata. If I ever start writing country music for real, I am sure this will be at least a lyric of one of my songs, if not the actual title. Warm beer, long nights, ripped jeans, and burrata. I do not expect to make a living at this.
What is Burrata?
Burrata is a semisoft white Italian cheese made from mozzarella and cream. It is like the silkiest, creamiest fresh mozzarella with a rich molten cream filling as a bonus. Murray’s makes a burrata cheese that is, as my grandmother would say, to die for.
After much long and hard contemplation, I believe burrata is so good that you might not want to just melt the crap out of it. If you are doing anything other than eating it straight, and if you are using it in anything cooked, you want to just warm it ever so slightly so that it starts to collapse a little, but not turn to cream. Because then you will have lost the burrata-ness of the burrata, and that’s no good.
If you start tearing up the burrata and find it to be super liquidy in the middle (which happened once), here’s what to do: just leave the crust with the sauce in the oven for 4 or 5 more minutes, until the crust is cooked through, and then add the torn burrata at the end, and don’t even put it in the oven. Top it with the lettuce or herbs and prosciutto and just allow the warm crust to slightly melt the cheese.
Prosciutto on Pizza
And here it is paired with another Italian culinary triumph, prosciutto. Prosciutto is a ham made from selected legs of pork, slow cured with sea salt, and the end product is sweet and delicious, with a wonderful texture. Prosciutto aged for 12 months will be less expensive and have a more delicate flavor and softer texture, while more aged prosciuttos will be a bit denser and deeper in taste.
The prosciutto isn’t cooked but rather just draped over the finished pizza, where it is gently warmed, preserving its delicate texture and singular flavor.
Creamy burrata cheese, salty prosciutto, a handful of greens and a drizzle of honey add up to one of the best pizzas.Tweet This
What Kind of Pizza Dough to Use
You can use any store-bought pizza dough, which is available at many supermarkets and also at pizzerias. If you can find the super-convenient type that is rolled up in a tube in the diary aisle, that saves you a bit of stretching and pulling, which can be fun, but takes a bit longer.
Topping the Prosciutto Pizza
To top the pizza you have a choice between arugula and basil – you could combine the two, but I like to pick a lane. And then – whoa, this is kind of fun, a drizzle of honey. Try hot honey (I’m a fan of Mike’s Hot Honey) if you can – the kick of heat in the honey is amazing, and just a little bit will not overpower the other ingredients; you don’t need much.
Other Great Pizza Recipes:
- Four Cheese Pizza with Caramelized Onions
- English Muffin Pizzas
- Fontina and Havarti Cast Iron Pan Pizza
- Clam Pizza
- Bacon and Egg Breakfast Pizza
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Burrata and Prosciutto Pizza
- 1 pound pizza dough homemade or store bought, at room temperature
- ½ cup pizza sauce
- 1 pound burrata
- 1 3-ounce package prosciutto
- ¼ cup slivered fresh basil leaves or 1 cup baby arugula or roughly chopped mature arugula
- 1 tablespoon hot honey or 1 tablespoon regular honey plus ¼ teaspoon hot pepper flakes to finish
- Preheat the oven to 475°F.
- Roll or press out the dough on baking sheet, allowing it to rest midway so that it can relax, until it is a large rectangle of even thickness, about 1/2-inch thick. Spread the pizza sauce over the dough, leaving a ½-inch border unsauced. Bake for 10 to 12 minutes, until the pizza is almost cooked and golden around the edges.
- Remove the pizza from the oven and use your hands to shred apart the burrata and place small pieces over the sauced area of the pizza (see Note). Bake for another 3 or 4 minutes or so until the burrata just starts to get slightly melty.
- Remove the pizza from the oven, and then distribute the basil or arugula over the top. Drape the prosciutto over the pizza, tearing it in pieces. Drizzle over the hot honey or the regular honey, and if using regular honey sprinkle over the red pepper flakes.
- Cut into pieces and serve immediately.
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