Prosciutto Pizza with Burrata and Olive Tapenade
Ines Glaser is here with her prosciutto pizza with burrata and olive tapenade. It's the perfect addition to any dinner menu.
- Recommended Oven
- Dome, Arc XL, Arc, Tread, Roccbox
- Prep Time
- 10 minutes
- Cook Time
- 4 minutes
Ingredients
- Makes
- 1 small pizza
Equipment Needed
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Instructions
Prevent your screen from going dark as you follow along.
Step 1
Heat the Gozney to 420°C / 800°F. To shape the base, stretch the dough ball out on a lightly floured surface using semolina to prevent sticking.
Step 2
To build the pizza, spoon the tomato sauce over the base and spread evenly to the edges. Scatter over the sliced garlic, Calabrian chilli, a drizzle of extra virgin olive oil and the basil leaves.
Step 3
Launch the pizza into the oven and bake for 1-2 minutes, turning as needed to achieve an even bake.
Step 4
To finish, tear the burrata over the hot pizza, then spoon over the crushed olives. Grate over parmesan and lay the prosciutto slices on top. Serve immediately while the burrata is melting and the crust is crisp.
