Grilled Pizza with Prosciutto di San Daniele, Burrata, Olive Dust and Herb Salad

prosciutto di San Daniele

🥗Healthier: turkey ham

💰Cheaper: regular prosciutto

Regular prosciutto is more affordable while maintaining a similar flavor profile.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar is often less expensive and provides a different flavor.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: store-brand balsamic glaze

Store-brand options can be more budget-friendly.

pizza dough

🥗Healthier: whole wheat pizza dough

💰Cheaper: homemade dough

Homemade dough can reduce costs significantly.

Introduce the prosciutto di San Daniele and explain its traditional production method.

Trim the prosciutto to remove skin and oxidized fat, leaving the creamy fat intact.

Grill a piece of pizza dough on a very hot grill until it gets plenty of color, about 1.5 minutes per side.

Prepare an herb salad by soaking celery leaves, chives, parsley, thyme, sage, and marjoram in ice water to crisp them up.

Make a simple dressing for the herb salad using lemon juice, olive oil, garlic, salt, and pepper.

Toss the herbs with the dressing and set aside.

Prepare dry cured olives by rinsing, blotting dry, and baking in a slow oven at 200°F for 1.5 to 2 hours until crispy, then chop into 'olive soil.'

Rewarm the grilled pizza dough briefly in the oven.

Build the pizza on a cutting board, starting with the warm pizza dough.

Spread burrata cheese over the hot dough from one end to the other.

Add the herb salad on top of the cheese.

Add fresh basil and micro basil on top of the salad.

Layer generous slices of prosciutto di San Daniele on the pizza, allowing the heat to soften the fat.

Garnish with edible flower petals and a sprinkle of olive soil.

Cut the pizza into slices and serve directly from the cutting board.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens