for the crust:

3 1/2 C flour

1 t sugar

1 envelope dry yeast

1 1/2 C very warm water

2 t Kosher salt

1 T olive oil

for the pizza:

1/2 C tomato sauce

1 small onion, chopped

3 oz proscuitto

8 oz buratta 

6 ounces of prosciutto

5 or 6 fresh basil leaves

balsamic glaze for serving 


Mix the flour, yeast, sugar and kosher salt in the bowl of a stand mixer 

While the machine is running, add the water and 2 T of olive oil and beat until the dough forms a soft ball – the bread hook works best for this

Scrap the dough onto a floured surface and gently knead into a ball

Grease a large bowl with the remaining 2 T olive oil and place the dough in it, turning it so that the top part has some oil on it

Cover with plastic wrap and a dish towel and place in a warm place until it doubles in size, about an hour 

Roll the dough out into desired form, this will make either two round pizzas or one large half sheet size

Let it set, covered for about 10 minutes

Saute onions in butter until they start soften, about 10 minutes

Spread the tomato sauce on the pizza, sprinkle the onions on, and bake in a 450 degree oven for about 10 minutes 

Shred the burrata and add to the pizza, along with the prosciutto and basil leaves and bake for another 5 or 6 minutes or until the crust starts to brown and the cheese starts to melt (the cheese won’t melt like mozzarella, it’ll just spread out a little)

Serve with balsamic glaze