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Prep time
1 hour 20 minutes
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Cook time
20 minutes
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Serves
1-2
Author Notes
Salad pizza can be found on many pizzeria menus. This elevated version includes a grilled pizza dough, topped with sweet, creamy BelGioioso Burrata and a peppery arugula salad tossed with prosciutto for some salt and cherries for complementing sweetness. The dough recipe yields enough for two pizzas, so you can reserve one for a different use, or double the pizza recipe to create two 12-inch pizzas. —Anna Francese Gass
Test Kitchen Notes
This recipe is presented in partnership with BelGioioso. —The Editors
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Ingredients
- For the pizza dough:
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1
(.25 ounce / 2 ½ teaspoons) envelope active dry yeast
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2
sugar
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1 1/4 cups
warm water (110°F)
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3 1/2 cups
flour, plus more for kneading
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1 teaspoon
kosher salt
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2 tablespoons
extra-virgin olive oil
- For the pizza:
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1
ball Pizza Dough, recipe above
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1/2
extra-virgin olive oil, divided
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1 pound
BelGioioso Burrata
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3 to 4
slices prosciutto
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2
arugula
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1/2
lemon, squeezed
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6
fresh or frozen and thawed cherries, halved
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1/2 teaspoon
kosher salt
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1/2 teaspoon
freshly cracked pepper
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1 tablespoon
balsamic glaze
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cherries for garnish
Directions
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*For the dough:*
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Add yeast and sugar to the warm water and stir to combine. Let sit 5 minutes to bloom.
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Pour the flour and salt into the bowl of a standing mixer. With the motor running, add the bloomed yeast and using the dough attachment, mix to combine. Slowly pour the water into the
bowl with the motor running until a slightly wet dough forms.
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Empty the dough onto a floured surface and form into a ball. If the dough is tacky, add just enough flour to pull at the ends and bring them to the center until the surface is smooth. The dough should be very soft and supple but dry to the touch.
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Place in a large bowl and drizzle olive oil on top. Spread the oil over the surface and cover the top of the bowl tightly with cling wrap so it is completely sealed. Place the bowl in a warm place for one hour or until it has doubled in size.
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*For the pizza:*
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Cut the pizza dough in half. Place one ball in the fridge for another use. Spread the dough into a large round circle, about 14 inches wide (it will shrink as it sits), and drizzle 1 tablespoon olive oil on top.
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For outside grill: Turn the grill to high and allow temperature to reach 450°F to 500°F. For grill pan: Drizzle pan with olive oil place it on high heat.
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Place the dough, oiled side down onto the grill. Brush the top with more olive oil and allow the dough to cook for 3 minutes. If it starts to puff up, press down with the tongs. Rotate the dough about 50 degrees and allow it to cook for another 3 minutes. Then flip the dough over and repeat the process.
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Once the dough is grilled and cooked on both sides. Remove it from the grill and top with the burrata. Place the prosciutto into the pan and allow it to crisp up, 2 to 3 minutes. If using an outside grill, use a small pan.
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Place the arugula on top of the pizza, add lemon, salt and pepper. Place cherries and prosciutto on top. Drizzle with olive oil and balsamic glaze.
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