Pizza with burrata, prosciutto and rocket 

Pizza with topping: here's how to cook it to make it as good as in a pizzeria. Fresh, light and tasty, perfect to enjoy: pizza with raw burrata and arugula, a triumph of flavors. Burrata is a fresh cheese, made from cow's milk, with a stretched curd, the result of the skillful Apulian cheese-making art. It has a rounded shape with an external appearance similar to mozzarella, a round bag of spun pasta formed strictly by hand, which encloses a soft and frayed mass immersed in cream, called stracciatella (shredded by hand); A balance of flavors with sweet, savory and sour notes, in an aromatic concert of fresh and cooked milk, butter and cream: irresistible! A very tasty recipe, it is prepared at home starting from the dough, which is left to rise, then rolled out into 4 discs, seasoned with tomato and pecorino cheese, and baked in the domestic oven, adding rocket, prosciutto and burrata when it comes out of the oven; a drizzle of extra virgin olive oil completes the pizza with burrata, prosciutto and rocket.

Ingredients 

Pizza dough

200 g durum wheat flour

50 g semolina flour

6 g brewer's yeast (a quarter of a cube)

half a teaspoon of salt

150 g water

1 tablespoon extra virgin olive oil

For the dressing

200 g tomato pulp

50 g grated Parmigiano Reggiano, or pecorino cheese,

2 burrata cheese

100 g of Parma prosciutto

a bunch of rocket

extra virgin olive oil

oregano

salt and pepper

Procedure 

Prepare the pizza dough by kneading it indifferently in a bowl, with a stand mixer. In the bowl, dissolve the yeast in the cold water, put the teaspoon of sugar, add a little at a time, kneading, the flour and semolina mixed with the salt, finally the two tablespoons of oil; Knead for a long time until you form a "stringed" dough, smooth, elastic and compact, no longer sticky. Using a stand mixer, place in the container and in order: cold water, crumbled yeast, teaspoon of sugar, flour, semolina, sprinkle with a teaspoon of salt and two tablespoons of oil; Knead for 10 minutes until stringed. Let the dough rise in the container used for 2 or 3 hours at most, covered with plastic wrap, making sure that it does not lose its leavening.

Pizza topping

In a cup, mix the tomato pulp with oil, salt and oregano; oil the pans and roll out the dough, sprinkle the base with tomato sauce, and sprinkle with grated cheese; Bake in a preheated static oven at max temperature for about 15 minutes, until golden brown and crispy edge. Remove from the oven and spread the prosciutto, the washed and drained rocket on the pizza, and place the burrata in the center; Sprinkle with a drizzle of oil and serve!