Shaved Asparagus, Burrata and Prosciutto Pizza
By Recipe developed for Sur La Table’s Cooking Classes
Shaved Asparagus, Burrata and Prosciutto Pizza
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 2 (12-inch) or 4 (8-inch) pizzas
- 1 recipe Homemade Pizza Dough
- Cornmeal or semolina flour, as needed
- 2 tablespoons extra-virgin olive oil, plus more for garnishing and brushing crust
- ½ pound medium asparagus, shaved end to end with a sharp vegetable peeler
- 1 cup torn burrata cheese
- 8 thin slices proschiutto, torn into 1-inch pieces
- Sea salt and freshly ground black pepper
- 4 eggs, cracked into separate small bowls, optional
Place a pizza stone in the lower third of your oven, and preheat the oven to 500°. Allow the pizza stone to preheat for at least 30 minutes.
Once your stone is preheated, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½-inch, and roll to desired diameter. Transfer to a parchment paper-lined rimmed baking seet and cover with another piece of parchment and proceed with remaining dough.
Dust a pizza peel with cornmeal or flour and place a dough round on the peel. Give the peel a little shake to make sure the dough moves freely and is not sticking. Lightly brush dough with olive oil, leaving ½-inch exposed around the edge. Top with shaved asparagus, burrata and prosciutto and season with salt and pepper.
Transfer the pizza to the oven and cook until the crust is crispy and the asparagus is lightly charred, about 8 minutes for an individual pizza. If topping your pizza with an egg, cook the pizza for 5 minutes or until 75 percent done. Quickly open the oven and pour the cracked egg right in the center of the pizza. Bake for 3 more minutes or until the egg white is opaque but the yolk is very soft to the touch. Remove the pizza from the oven and place on a cutting board. Let pizza rest for 1 to 2 minutes before cutting. Repeat the process with remaining dough and toppings.
To serve: Garnish pizza with a drizzle of extra-virgin olive oil, brush the crust with oil, sprinkle sea salt and serve.
Once your stone is preheated, start rolling out your dough. Dust work surface with flour. Flatten one dough ball to a thickness of ½-inch, and roll to desired diameter. Transfer to a parchment paper-lined rimmed baking seet and cover with another piece of parchment and proceed with remaining dough.
Dust a pizza peel with cornmeal or flour and place a dough round on the peel. Give the peel a little shake to make sure the dough moves freely and is not sticking. Lightly brush dough with olive oil, leaving ½-inch exposed around the edge. Top with shaved asparagus, burrata and prosciutto and season with salt and pepper.
Transfer the pizza to the oven and cook until the crust is crispy and the asparagus is lightly charred, about 8 minutes for an individual pizza. If topping your pizza with an egg, cook the pizza for 5 minutes or until 75 percent done. Quickly open the oven and pour the cracked egg right in the center of the pizza. Bake for 3 more minutes or until the egg white is opaque but the yolk is very soft to the touch. Remove the pizza from the oven and place on a cutting board. Let pizza rest for 1 to 2 minutes before cutting. Repeat the process with remaining dough and toppings.
To serve: Garnish pizza with a drizzle of extra-virgin olive oil, brush the crust with oil, sprinkle sea salt and serve.