Burrata and Prosciutto Pizza with Arugula and Pistachios

Dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for 5-10 minutes until frothy.

In a large bowl, combine the flour and salt. Make a well in the center, then add the olive oil and yeast mixture.

Mix until a dough forms. Knead on a floured surface until smooth, or use a stand mixer with a dough hook attachment for 5-7 minutes.

Place the dough in a lightly oiled bowl. Cover with cling film and let it rise in a warm place for 1-2 hours, or until doubled in size.

Preheat your oven to its maximum temperature, 500°F to 550°F (260°C to 290°C).

Divide the dough into two portions and gently stretch each piece with your hands, shaping it into a round pizza base.

Spread pizza sauce evenly over each dough portion.

Bake for 8-10 minutes, or until the crust is golden.

Remove the pizzas from the oven. Add burrata in the middle of each pizza. Tear prosciutto into smaller pieces and arrange around the burrata. Add arugula on top. Sprinkle chili flakes and crushed pistachios over everything. Drizzle with balsamic glaze.

Slice and serve hot.

Spice Level: