Recipe sourced from butternutbakeryblog.com
- 2 – 2 1/4 cups all purpose flour
- 1 envelope instant yeast
- 1 1/2 tsp granulated sugar
- 1/2 tsp salt
- 2/3 cup warm water
- 3 Tbsp olive oil
- 3 Tbsp olive oil
- 2 cloves garlic
- 1 tsp dried oregano
- 1/2 tsp fresh thyme
- 2 oz prosciutto
- 6 oz burrata
- 2 handfuls arugula
- Juice of 1/2 lemon
- 1/4 tsp crushed red pepper
- Pinch of salt
- 1/4 tsp cracked black pepper
- 1 Tbsp honey
- In a large bowl, whisk together 1 cup of flour, yeast, sugar, and salt.
- Mix in the warm water and oil using a wooden spoon. The water should be a warmer than room temperature, but not too hot.
- At this point the dough will be VERY wet. Mix in another cup of flour and it should come together as a very shaggy dough.
- Dump the dough out onto a floured surface and knead it for about a minute. Keep dusting the dough and surface with flour to prevent it from sticking. Don’t use more than 1/4 cup of flour during this process.
- In the end you should be left with a smooth dough. Shape it into a ball and let it rest for 10 minutes.
- During those 10 minutes, combine the 3 tbsp olive oil, garlic, oregano, and thyme in a small dish and set aside.
- Preheat the oven to 425F.
- After 10 minutes, the dough should have puffed up a very small amount.
- Cover a pizza pan in parchment paper and lightly dust with flour. For best results, use a pizza pan with holes on the bottom.
- Place the dough into the center of the parchment and press it down with your fingers. Push the dough out to the edges into a 12-13″ circle. The center should be thinner than the edges. If it’s giving you a hard time, leave it alone for a couple minutes then go back to it.
- Brush the entire surface with the herb oil and top with slices of prosciutto.
- Bake for 20-25 minutes, or until puffed and golden.
- Immediately top the hot pizza with chunks of burrata.
- Toss the arugula in the lemon juice, crushed red pepper, salt, and pepper and sprinkle the leaves on top of the pizza.
- Drizzle with honey, then slice and serve!