Peach, Prosciutto And Burrata Pizza

INGREDIENTS:

Pre-made Pizza Flatbreads or crusts - I used Brooklyn Bred Traditional Pizza Crust that I purchased at Hy-Vee in the Deli section
2 - 3 garlic cloves minced
1/4 cup Olive Oil or more depending on size of pizza crust
1/4 – 1/2 c. ricotta, depending on size of pizza crust
1 Tbsp. chopped fresh basil
garlic and onion powder to taste
salt and pepper to taste
pinch of cayenne pepper
2 - 3 peaches, cut into wedges
salt to taste
4 oz. ball of burrata cheese, torn into bite size chunks
6 thin slices of prosciutto, torn into bite size pieces
4 – 5 large basil leaves, sliced thin for garnish

DIRECTIONS:
Step 1: Mix 1/4 or more if needed cup Olive Oil with minced garlic cloves and let sit for 10 min for the flavors to meld.

Step 2: Combine fresh ricotta, 1 Tbsp. olive oil, and chopped basil in a small bowl and season with garlic and onion powder, salt, pepper and a pinch of cayenne pepper then mix until a smooth consistency.

Step 3: Brush Flatbread or pizza crusts with olive oil / garlic mix on both sides of crusts

Step 4: Dollop the ricotta mixture over the top of the dough, then gently spread leaving about an inch border.

Step 5: Wash, peel (if desired) and slice the peaches about a 1/4 inch thick and place in a bowl. Drizzle with 1 Tbsp. olive oil, season lightly with salt and mix until peaches are coated with oil. Spread the peaches over the ricotta.

Step 6: Top ricotta and peaches with pieces of prosciutto and burrata cheese.

Step 7: Transfer the pizza to a preheated oven and bake at 400°F for about 16 – 20 minutes, or until the crust turns golden brown. Sprinkle with fresh basil thinly sliced or torn for an aromatic garnish. Slice the pizza and serve.

Paired with SianSilverstro Langhe Rosso
Adapted from Back Road Journal

Peach, Prosciutto And Burrata Pizza

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