Artisanal Burrata and Prosciutto di Parma Pizza with Truffle Honey
An elevated take on a classic, featuring a 48-hour slow-fermented sourdough crust with signature 'leopard-spot' charring. The base consists of a bright San Marzano tomato reduction and aged mozzarella, topped after baking with silky ribbons of Prosciutto di Parma and a whole, creamy Burrata bulb that is broken open to coat the slices. It is finished with wild organic arugula, toasted pine nuts, and a delicate drizzle of white truffle-infused honey for a sophisticated sweet-and-savory balance.
ArtisanalGourmetHigh-ProteinMediterranean
Recipe
Prep Time: 48 hours 45 minutes
Cook Time: 10 minutes
Servings: 2 servings
Ingredients
- •300g Type 00 pizza flour
- •210g filtered water at 70°F
- •60g active sourdough starter
- •8g fine sea salt
- •150g San Marzano D.O.P. tomatoes, hand-crushed and drained of excess juice
- •125g aged low-moisture mozzarella, freshly shredded
- •1 large 8oz bulb of artisanal fresh Burrata, room temperature
- •4-6 thin ribbons of Prosciutto di Parma
- •1 cup wild organic arugula, washed and dried
- •1 tbsp toasted pine nuts
- •1 tbsp white truffle-infused honey
- •Extra virgin olive oil for finishing
Instructions
- 1In a large mixing bowl, whisk the active sourdough starter into the water until fully dissolved, then stir in the flour until a shaggy dough forms.
- 2Allow the dough to rest for 30 minutes for the autolyse process, then sprinkle the sea salt over the top and incorporate by hand.
- 3Perform four sets of stretch-and-folds every 30 minutes over the next 2 hours to build gluten structure, then cover and refrigerate for 48 hours.
- 4Three hours before baking, remove the dough from the refrigerator, shape into a tight ball, and let it proof at room temperature in a floured proofing box.
- 5Preheat your oven with a pizza stone or steel inside to its highest possible setting (ideally 500°F/260°C or higher) for at least 60 minutes.
- 6Gently stretch the dough by hand on a floured surface to a 12-inch circle, ensuring you do not deflate the airy outer rim (the cornicione).
- 7Spread the crushed San Marzano tomatoes thinly over the base, leaving a 1-inch border, and distribute the shredded mozzarella evenly.
- 8Transfer to the pizza stone and bake for 7 to 10 minutes, or until the crust is charred with signature leopard spots and the cheese is golden.
- 9Remove the pizza from the oven and immediately drape the delicate ribbons of Prosciutto di Parma and fresh arugula over the hot surface.
- 10Place the whole Burrata bulb in the center of the pizza and carefully score the top with a knife so the creamy interior coats the slices.
- 11Finish the dish by sprinkling with toasted pine nuts and a generous drizzle of white truffle-infused honey and a touch of olive oil.
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