Grilled Prosciutto, Spinach and Burrata Pizza

Grilled Prosciutto, Spinach and Burrata Pizza

Author note: I find that using a pizza peel makes the process of cooking pizza a lot easier.

pizza dough

cornmeal

tomato sauce (see recipe below)

prosciutto

spinach

mozzarella, shredded

burrata

  1. 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.
  2. 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).
  3. 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.
  4. Remove the pizza from the grill and add the burrata onto the pizza. Serve immediately.

for the tomato sauce

1 28 ounce can crushed tomatoes

1/2 onion

1 teaspoon kosher salt

4 tablespoons unsalted butter

  1. 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.

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