Start to finish: 25 minutes
Serves 2
1 tablespoon cornmeal
9 ounces pizza dough, at room temperature
Olive oil as needed
8 ounces burrata
4 slices paper thin slices prosciutto
1 tablespoon fresh oregano leaves
Kosher salt and freshly ground pepper to taste
Place a baking sheet in the oven and preheat the oven to 425 F.
Sprinkle the cornmeal on a flat cutting board or a pizza peel if you have one, and stretch and pat the dough into a circle about 8 inches in diameter. Let it sit for several minutes, then stretch it a bit further, into a 10-inch circle.
Allow it to rest between gentle pulls until it holds its shape and remains about 1/3-inch thick. Brush the top lightly with olive oil.
Remove the hot baking sheet from the oven and swiftly slide the pizza dough onto the baking sheet. Bake the dough for about 10 minutes until it is fairly firm and lightly browned, but not cooked through.
Remove the pizza from the oven. Tear the burrata into small pieces and distribute them over the dough, leaving a 1/2-inch border. Return to the oven and bake until the dough is cooked through and the burrata is melted, about five more minutes.
Remove from the oven, then drape the slices of prosciutto over the top of the pizza, allowing the burrata to peek through. Sprinkle the oregano leaves over the top, and season with salt and a nice grind of black pepper to finish. Cut in wedges to serve.
Nutrition information per serving: 744 calories; 356 calories from fat; 40 g fat (18 g saturated; 0 g trans fats); 114 mg cholesterol; 1802 mg sodium; 58 g carbohydrate; 3 g fiber; 0 g sugar; 34 g protein.
Katie Workman, Associated Press
