Burrata Prosciutto Outdoor Pizza
Burrata Prosciutto Outdoor Pizza is made in the Blackstone pizza oven, also topped with basil and balsamic glaze for a fancy pizza recipe!
Equipment
- Blackstone Pizza Oven
- Outdoor Pizza Oven
Ingredients
- 1 portion pizza dough (homemade or store/restaurant bought)
- 1 teaspoon semolina flour
- 3 tablespoons butter melted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning (I used Blackstone Tuscan Herb)
- kosher salt, pepper
- 4 ounces burrata cheese
- 2 ounces prosciutto
- balsamic glaze, chopped or sliced basil
Instructions
- Preheat your outdoor pizza oven between 500 and 600 degrees while you make the pizza.
- Stretch or roll the pizza dough to 12 to 14 inches. Sprinkle semolina flour on a pizza peel (to prevent sticking) and place dough on the pizza peel.
- Mix the melted butter with garlic powder, Italian seasoning, kosher salt, and pepper. Brush evenly on pizza dough.
- Tear both the burrata and prosciutto into smaller pieces and place evenly on the dough and sprinkle a little more kosher salt, pepper, and Italian seasoning over top.
- Slide pizza onto the pizza stone and cook 2 to 3 minutes, depending on dough thickness and how you like your crust cooked.Note: Rotate pizza stone as oven preheats, turn stone off as you place pizza, and rotate stone while pizza cooks.
- Remove the pizza with your pizza peel and place it on a cutting board. Let cool slightly before drizzling balsamic glaze and sprinkling basil over top.