When the Noshers over at Nosh On It asked me to be part of their pizza party, I started looking for a flight to Boston. Whoa…slow down Gerry, this is a virtual pizza party. Shaking my head. That’s right, Vijay and his team are hosting an all week (pretend) pizza party with a bunch of pizza loving bloggers showing up with their favorite gourmet pizzas!
I shook the disappointment away of not spending a few days with The Noshers and started thinking about what kind of pizza I’d bring to a party like this. Just about every type you can imagine had been put out there by the other party people except for one of my favorites from a local pizza place here in my city. Michael’s Pizzeria has a mortadella and stracciatella pizza with pistachios and it’s to die for. I decided my pizza needed the crunchy pistachios but could still be awesome with burrata and prosciutto.
Confession time. I used store bought pizza dough. Yes, I did and I felt some shame for about thirty seconds and then realized it’s totally okay. I draw the line at using the crusts which are already baked and have a shelf life fit for an earthquake kit. But if you buy dough, it still requires some love and caressing to turn out nice and crispy with a thin saucy topping on it. Watch out though, too much topping and it’ll land on your pants, too little and it’s really just a dried up cracker folks. Try this prosciutto and burrata pizza this summer!
Check out these other pizzas and get some ideas for your own pizza party. Don’t forget to go and drool over the amazing Pinterest Pizza board. Pizza never looked so good!
Kimchi Mom- Kimchi Pizza
Todays Nest- Gyro Pizza
Cannella Vita- Apple Pie Pizza
Pineapple and Coconut- Grilled Pineapple and Crispy Pork Belly Pizza
Foodiecrush- Berry with Arugula and Prosciutto
The Fitchen- Mini Cauliflower Pizza Bites
The Kitchen Prep- Greek Pizza
Dine and Dish- Roasted Veggie Pizza
Prosciutto and Burrata Pizza
- I package of pre-mixed pizza dough at room temperature
- 3 tablespoons olive oil plus more for drizzling
- 3 cloves garlic minced
- 4-6 slices of prosciutto
- 1 ball of fresh burrata cheese
- 1/4 cup roasted pistachios chopped
- Extra flour for dusting your work surface
- 1 teaspoon cornmeal
- Preheat the oven to 550 degrees F. Place your pizza stone in the oven while it preheats.
- Once the dough has come to room temperature, roll it out thinly and large enough to fit on your pizza stone.
- Let the dough relax for two minutes once you reach the correct size. Transfer the pizza dough to a pizza paddle dusted with flour if you have one. If you don't, you can use a large upside down cookie sheet. You need something to make the transfer to the hot pizza stone easy.
- Pour the olive oil onto the dough and spread it all over the surface.
- Smear the minced garlic on top of the dough followed by the slices of prosciutto.
- Take the burrata and rip small pieces from it. Drop them randomly over the prosciutto but don't overcrowd the pizza.
- Finally spread the chopped pistachios evenly over the pizza.
- Take the hot pizza stone from the oven and sprinkle the cornmeal on it. Carefully transfer the prepared pizza to the stone and place in the oven.
- Bake for about 7 minutes and the cheese starts to bubble. The edges of the prosciutto should be slightly crispy.
- Drizzle some olive oil over the baked pizza and slice the pizza into wedges. Serve at once.