Prosciuitto And Burrata Pizza

Prosciutto and Burrata Pizza

Burrata is fresh mozzarella that is stuffed with the threads of cheese that develop in the process of making the cheese.  This is authentic Italian Pizza.
Prep time: 15 minutes
Cooking time: 10-15 minutes
Ingredients:
16 ounces pizza dough or my recipe of "Perfect Pizza Crust" published 6/3/2020.
1 28-ounce can whole peeled plum tomatoes in juice, such as San Marzano
4 cloves garlic, roughly chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil, plus extra for crust
8 ounces burrata cheese
4 slices prosciutto
1 bunch fresh basil
Flour and/or cornmeal for rolling dough
Salt and pepper to taste

Directions:
1. Place upside-down baking sheet or pizza stone on bottom rack of oven and preheat to 500° F or as high as it will go.

2. Remove dough from refrigerator and allow to warm to room temperature for approximately 20 minutes.

3. In a blender, combine tomatoes, garlic, olive oil, balsamic vinegar and salt and pepper to taste. Blend until smooth.

4. Prepare a smooth flat surface (a cutting board, baking sheet, etc.) with generous amounts of flour and cornmeal. Flour hands and roll or stretch dough as thin as possible without overworking.

5. Brush the edges of the dough with olive oil and spread a thin layer of sauce on the rest. Break up burrata with hands and evenly distribute. Do the same with prosciutto.

6. Carefully open oven and slide prepared pizza onto hot stone. Cook for 10 to 15 minutes or until edges of crust are golden brown and cheese is lightly bubbling. Remove from oven and top with sprigs of fresh basil. Serves 2–4.