Hello my friends!
I’m pretty sure you love pizza as much as I do! So the following might get your attention…
Here’s my parmesan cream, prosciutto and burrata pizza.
Let’s see the recipe, Chef!
Parmesan Cream, Prosciutto and Burrata Pizza
- Pizza dough
- 500 g flour
- 10 g dehydrated yeast or 20 g fresh one
- 4 tablespoons olive oil
- 250 g lukewarm water
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 40 g parmesan
- 100 g liquid cream (30% fat)
- 400 g pizza tomato sauce
- A few basil leaves
- 150 g prosciutto
- 1 burrata
- Olive oil
Mix gently the water and yeast.
Pour the flour, olive oil, salt and sugar in your food processor bowl.
Start kneading at low speed (2 on a scale from 1 to 6) and pour slowly the water/yeast.
Keep kneading and increase gently the speed to 4, your should get a firm dough.
Cover with a linen and let rise for one hour.
Shape 3 pizza doughs, place them on your floured working table. Cover with a clean linen and leave to rise for 20 minutes.
Pour the cream in a sauce pan, add the grated parmesan.
Heat, whilst mixing, until the parmesan is fully melted.
Take one pizza dough.
Work it by hand gently, press in the center to enlarge it keeping a bit more thickness on the boarders. You should get a 25 cm diameter dough.
Add the tomato sauce, the parmesan cream and chopped basil.
Add salt and pepper.
Place immediately in your pizza oven heated at 400 C / 750 F degrees and cook for 2 minutes.
Start again with the two other doughs and filling.
When out of the oven, add thin slices of prosciutto, place the burrata in the center of the pizza and pour a bit of olive oil on top.