Grilled Prosciutto, Spinach and Burrata Pizza
Ingredients
- pizza dough
- cornmeal
- tomato sauce, see recipe below
- prosciutto
- spinach
- mozzarella, shredded
- burrata
for the tomato sauce
- 1 28 ounce can crushed tomatoes
- 1/2 onion
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter
Instructions
for the tomato sauce
- Place all ingredients into a small sauce pan. Bring to a simmer and cook, uncovered, for 40 minutes. Stir occasionally to prevent burning. Use immediately or store in an airtight container in the fridge for 1 week or the freezer for 3 months.
for the pizza
- Roll out the dough on a lightly floured surface according to the instructions. Place a thin layer of tomato sauce and mozzarella onto the top of the pizza.
- Place the pizza stones onto the grill (or oven). Heat the grill (or oven) to 500 degrees. Place the pizza onto the stones and close the lid. Grill for about 4 minutes, or until the crust begins to brown (be sure to monitor the bottom of the pizza, it can burn quickly).
- Top the pizza with small bite-sized portions of prosciutto. Return the pizza to the grill and cook for 30 seconds. Remove from the heat once again and add a handful of spinach. Place back onto the grill and let cook for 30 seconds.
- Remove the pizza from the grill and add the burrata onto the pizza. Serve immediately.
Notes
I find that using a pizza peel makes the process of cooking pizza a lot easier. Baking this pizza in the oven also works. Heat the oven to the highest setting, about 500-550 degrees. Place the pizza on a pizza pan and bake until golden.
