Pizzas

Burrata Caprese & Prosciutto Skillet Pizza

Burrata Caprese Skillet Pizza

It’s Monday y’all….

And yes, my struggle is real today…. yawn……

So to cope with those Monday blues, I’ve got something that will wake you up and help kick start your week – Burrata Caprese & Prosciutto Skillet Pizza.

Hellooooooo Beautiful!

Burrata Caprese Skillet Pizza

It’s the final installment to my summer ode to Burrata Caprese while using my favorite way to make pizzas at home–in a cast iron skillet! The cast iron allows the pizza dough to puff up and get wonderfully crisp and slightly charred—mimicking a pizza oven. And it cooks the pizza in just a couple of minutes —WINNING!

As for the Burrata Caprese — you know how much I adore it. My other two posts featuring the combo highlighted the burrata in its fresh form. This time, I opted to add it to the pizza dough before broiling it so that it became ooey-gooey melted and creamy.

Trust me, it was the best decision I ever made! Or at the very least, the best decision I made that day. ❤

 

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Burrata Caprese & Prosciutto Skillet Pizza
Serves 2

Ingredients:

1 heaping cup diced tomatoes
2 garlic cloves minced, divided
2-3 pinches kosher salt
2-3 pinches black pepper
¼ teaspoon red chili flakes
extra virgin olive oil, divided
5 large fresh basil leaves, julienned – more to garnish
5 ounces fresh pizza dough, rested and at room temperature
all purpose flour
1 teaspoon ground corn meal
3 ounces fresh burrata cheese, torn into pieces
½ tablespoon grated parmesan cheese
1 slice prosciutto, torn into pieces

In a small bowl, mix together the tomatoes, half of the garlic, kosher salt, black pepper, red chili flakes, ½ tablespoon olive oil, and julienne basil. Set aside.

Turn on the oven broiler and adjust one of the racks to the top of the oven to rest directly under the broiler. Place a seasoned cast iron skillet (10-12 inches in diameter) directly under the broiler for 8-10 minutes. It may begin to smoke but you need the skillet to be screaming hot.

While the skillet is heating, roll out the pizza dough onto a floured surface–you’ll want it a tad smaller than the width of your skillet. If you have a pizza peal, sprinkle it with cornmeal and transfer the pizza dough onto it. If not, you can also use a wooden cutting board.

Brush the olive oil over the dough and sprinkle the remaining garlic over it. Quickly top with burrata cheese. Once the skillet has heated for the appropriate length of time, quickly and CAREFULLY slide the pizza into the skillet. Replace the skillet so it sits directly underneath the broiler.

Close the oven door and allow the pizza to cook for about 60 seconds. Open the oven door and rotate the skillet 180 degrees. Close the door and allow another 60-90 seconds underneath the broiler. Once the crust is slightly charred and cheese has melted, CAREFULLY remove the skillet from the oven and place it on a rack for 3-4 minutes. Sprinkle the top with parmesan cheese, prosciutto, tomato mixture and remaining basil leaves. Transfer the pizza to a cutting board, slice up and enjoy!

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Miscellaneous · Pizzas

Cast Iron Skillet Pizza…. #LifeChanging

Cast Iron Skillet Pizza

I had a life changing moment in the kitchen nearly a year ago….

It was the first time I had tried my hand at Cast Iron Skillet Pizzas!

The method allows the dough to bake beautifully–crisp with a slight char. Delicious! And the kicker? The cook time is less than 3 minutes! So flipping fast!

Cast Iron Skillet Pizza

Here’s how to do it:

  • Turn on the oven broiler and adjust one of the racks to the top of the oven–directly under the broiler.
  • Place a cast iron skillet (10-12 inches in diameter) directly under the broiler for 8-10 minutes. It may begin to smoke but you need the skillet to be screaming hot.
  • While the skillet is heating, roll out 5-6 ounces of pizza dough onto a floured surface–you’ll want it a tad smaller than the width of your skillet. If you have a pizza peal, sprinkle it with cornmeal and transfer the pizza dough onto it. If not, you can also use a wooden cutting board.
  • Dress the pizza with the toppings of your choice.
  • Once the skillet has heated for the appropriate length of time, quickly and CAREFULLY slide the pizza into the skillet. Replace the skillet so it sits directly underneath the broiler.
  • Quickly close the oven door and allow the pizza to cook for about 45-60 seconds.
  • Open the oven door and rotate the skillet 180 degrees. Close the door and allow another 60-90 seconds underneath the broiler.
  • Once the crust is slightly charred, CAREFULLY remove the skillet from the oven and place it on a rack for 2-3 minutes.
  • Transfer the pizza to a cutting board, slice up the goodness and DIVE ON IN!!!

And here are some things to keep in mind:

  • The skillet is incredibly hot after it’s been under the broiler so handle with care. I usually use both an oven mitt and a thick kitchen towel.
  • Things happen very fast once you start so have all of your toppings and mise en place ready to go before you even start heating the skillet.
  • Toppings are completely up to you but I would recommend not placing fresh items on top until after the pizza has baked so that it doesn’t wilt or melt (arugula, goat cheese, etc.).
  • I think a 10-12 inch pizza is perfect for two with a crisp side salad, however, if you’re feeding several folks, it would be ideal to use two skillets at a time.

And that’s it! Easy Peasy and totally faster than take out.

*In case you’re curious, the pizza shown here is topped with mozzarella, leftover ribeye steak, mushrooms, roasted garlic cloves, a drizzle of herb oil, fresh rosemary chili flakes and goat cheese.