A simple tomato pizza becomes restaurant-worthy when cool burrata, peppery rocket and prosciutto are added after it leaves the oven.
Ingredients
- 1 ball pizza dough (about 250 g)
- 120 g crushed tomatoes
- 80 g low-moisture mozzarella, grated
- 4 thin slices prosciutto
- 1 small burrata, drained
- 1 packed cup rocket leaves
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon balsamic glaze, optional
- Black pepper and a pinch of salt
Method
- Preheat a pizza stone or heavy tray at the oven’s highest temperature for at least 35 minutes.
- Season the tomatoes with a small pinch of salt. Stretch the dough into a 30 cm round.
- Spread the tomato thinly and scatter over the mozzarella. Bake until the base is crisp and the rim is well browned.
- Move the pizza to a board and rest for one minute. Tear over the burrata and drape the prosciutto between the pieces.
- Toss the rocket with olive oil, pile it loosely on top and finish with black pepper and a little balsamic glaze if using.
Pizza 0 tip: Drain burrata well and add it after baking. Its cool creaminess is the point—and it will not flood the crust.
Make it your own
Use fresh figs or thin pear slices when in season, or swap prosciutto for grilled zucchini for a vegetarian finish.