Pesto Pizza with Burrata Prosciutto & Microgreens
Crusty Pesto Pizza with prosciutto, microgreens, and fresh cool creamy burrata cheese. This simple Italian grilled pizza is a masterpiece of simplicity!
Oh my word, guys. This pizza…
I could eat this pizza all day long. All year long, even.
This is the perfect pizza to showcase in our Estate d’Italia (Summer of Italy) because it’s so simple, yet so extremely divine.
The combination of the intense herby pesto, the salty prosciutto, fresh peppery microgreens, and the silky decadent burrata cheese is almost more than I can bear.
We will be making this pesto pizza for years to come, and every time we make it, I’m going to think back to our trip to Italy and release a deep guttural sign of delight and longing.
The keys to making really good Italian-style pizza is to use fresh ingredients, roll the crust very thin, and cook over extremely high heat.
I find it’s easier to replicate an authentic wood-burning pizza oven, with my grill, rather than in my oven.
I put a large baking stone over the grill grates and crank up the heat as high as it will go. Sometimes it takes 20-30 minutes of preheating to get the grill up to 700+ degrees F, but it’s worth the wait.
In such high heat, it takes sheer minutes for the crust to bubble and blister, with that slightly charred bottom that makes classic Napoli-style pizza such a treat.
Then the burrata is added at the end for a hot and cold amalgamation of pesto pizza perfection.
I’m telling you, one pizza is not going to be enough to satisfy. You better double this recipe. Or triple it.
It’s molto deliziosa!
Make sure to follow along on our Instagram Feed to see what we’re doing in Italy this week.
Arrivederci, il mio amico!
- Place the pizza dough ball in a large oiled bowl, cover with plastic wrap and allow it to rise until double in size, 1 1/2 to 2 hours.
- Place a large baking stone over the grates of your grill and preheat the grill on high. It's important that the stone is extremely hot before placing the pizza on it. Roll out the pizza dough into a thin 13-inch circle. Sprinkle a flat baking sheet with cornmeal and place the pizza crust on top. (The cornmeal helps the pizza crust to slide off the baking sheet.)
- Spread pesto over the surface of the pizza crust, then top it with torn pieces of prosciutto. Once the grill reaches at least 600 degrees F, shake the baking sheet to loosen the pizza crust and slide it onto the baking stone. Cover and grill for 2-5 minutes. Check your pizza after 2-3 minutes. If the grill is really hot, it will cook extremely fast. You don't want to burn the bottom!
- Use a large spatula to loosen the pizza and move it back onto the baking sheet. Then top it with microgreens, generous dollops of cold burrata, and fresh cracked pepper. Cut and serve warm!