Asparagus, Ramp, Prosciutto, and Burrata Pizza
Burrata pizza was meant for spring. Enjoy this take with marinara sauce, asparagus, ramps, prosciutto, and fresh chives--it's as healthy as it is delicious!
Makes: 1 (12-inch) pizza
Cost: $15
Ingredients
- 1 (14- to 16-ounce) ball pizza dough
- ⅔ cup super-easy marinara sauce
- ½ bunch asparagus trimmed and sliced thinly on the bias
- 4 ramps trimmed
- kosher salt and freshly ground black pepper
- 2 ounces thinly sliced prosciutto chopped
- 4 ounces Burrata cheese (half of an 8-ounce ball), torn into bite-size pieces
- extra-virgin olive oil
- 1 tablespoon chopped fresh chives
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the oven before you start preheating).
- Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a floured pizza peel (if using a baking stone/steel).
- Spread the marinara sauce evenly over the dough, leaving a ½-inch border around the edges. Scatter on the sliced asparagus, arrange the ramps on top, and sprinkle with a pinch of salt and a grind or two of black pepper.
- Transfer the pizza to the oven. Bake until the crust is light golden brown—4 to 5 minutes on the baking sheet, about 3 minutes on the baking stone/steel—then carefully scatter the prosciutto and Burrata on top and bake until the cheese is melted and beginning to brown in spots (about 3 minutes longer).
- Remove the pizza from the oven. Drizzle it with a little extra-virgin olive oil, sprinkle with a pinch of salt, a little black pepper, and the chives. Slice and serve.