Prosciutto Pizza with Spicy Peach Jam and Burrata
|Ingredients||Prosciutto, Peaches, Cheese|
Chef Sarah Jenkins
Chef Sarah Jenkins makes this pizza completely from scratch, with house-made dough and peach jam. The topping is balanced with spicy, sweet and savory flavor notes that complement the slightly salt Prosciutto di Parma and creamy burrata.
8 cups flour
3 tsp. active dry yeast
3 cups water
3 tbsp. olive oil
1 tsp. sea salt
Spicy peach jam
4-6 ripe peaches, peeled and cut into 1-in. chunks
2 tbsp. lemon juice
¼ cup granulated sugar
1 jalapeno or habanero chili pepper
1 lb. burrata or mozzarella cheese
¼ cup olive oil
½ cup grated Parmigiano-Reggiano cheese
16-20 paper-thin slice Prosciutto di Parma
- For dough: In large bowl, mix flour and yeast. Add water; stir until mixture begins to form a dough. Stir in oil and salt. Cover with a kitchen towel. Let rise until doubled, about 1 hour.
- When dough has doubled, place on a lightly floured work surface. Spread into rectangle about 2 inches thick. Pick up two ends and fold them over into the middle as if you are folding up a letter. Turn the folded dough 90 degrees and repeat 2 or 3 more times, rotating the dough after every fold.
- Return dough to bowl; let rest 15 minutes or so. Repeat folding and resting at least three more times (up to six for optimal results). After the final turn, return dough to bowl; cover with plastic wrap. Refrigerate overnight.
- For spicy peach jam, in large, heavy-bottomed saucepan, combine peaches and lemon juice; toss. Add chili. If using a habanero, add it whole; if using a jalapeno, halve it and add both halves.
- Cook over low heat, stirring frequently, until peaches begin to fall apart, about 20 minutes. Stir in sugar, cook until sugar is dissolved and peaches have broken down to a jam-like consistency. Remove the chile and discard. Let jam cool. Cover and chill until ready to use.
- Preheat oven to 500 F. Divide dough into 4 pieces; form each into a ball. Let rest, covered with a cloth, 20 minutes.
- Flatten one ball into disk, about 8 inches wide. Place on lightly oiled baking sheet.
- Divide burrata into quarters. Tear one quarter into pieces and scatter over dough. Drizzle with 1 tablespoon olive oil and sprinkle with 2 tablespoons of grated cheese. Dot with about 2 tablespoons jam. Repeat with remaining dough and toppings to make 4 pizzas.
- Bake until dough is crisp and golden brown. Before serving, drape each pizza with 4 to 5 slices prosciutto and sprinkle with 1/4 of the scallions. Cut into wedges and serve.
Photo courtesy of Prosciutto di Parma