Prosciutto Pizza with Arugula and Burrata | STAUB Cast Iron Skillet

In a food processor with a dough blade, add flour, salt, and 1 tbsp olive oil. With the motor running, drizzle in the yeast mixture. Pulse until dough forms a ball.

Add the remaining olive oil to a medium bowl. Place the dough in the bowl, coating it with olive oil. Cover with plastic wrap and let proof for 2 to 3 hours at room temperature, or overnight in the refrigerator.

Preheat oven to 450°F.

Divide the dough into two. Roll out each into a 10-inch round. Place one dough round into a cold 10-inch cast-iron pan. Cook over medium heat until the bottom is set, about 1 to 2 minutes. Brush with 1 tbsp olive oil and top with prosciutto.

Bake for 6 to 8 minutes, or until the crust is golden brown. Remove from oven, top with half of the burrata, and bake for another 5 to 7 minutes, until the burrata is melted and the crust is golden brown.

Combine arugula with 1 tbsp olive oil, lemon juice, and salt to taste. Arrange half over the pizza, finishing with a drizzle of olive oil, a pinch of flaky sea salt, and red pepper flakes.

Repeat with remaining ingredients for the second pizza.

Equipment Needed

Spice Level: