This Potato Mushroom and Burrata Pizza starts with white wine dough, a thin coating of onion jam, then further topped with prosciutto, arugula, fresh oregano and crushed red pepper flakes for a bit of heat.
1ouncethinly sliced prosciutto, torn into strips (optional)
4ouncesburrata cheese, torn into 5-6 pieces
¼cupwhite wine, room temperature
1 ½ouncesfresh yeast
2tablespoonsolive oil, divided
3 ¼cupsflour, divided
Preheat oven at 450 degrees F. Rub about ½ tablespoon of olive oil in the center of a large baking sheet.
Carefully stretch or roll out dough to about a 10 to 12-inch circle on the oiled pan.
Brush dough lightly with about ½ tablespoon olive oil and sprinkle with salt and pepper.
Spread onion jam over the dough leaving a ½-inch edge.
In a small bowl, toss mushrooms, garlic, 1 tablespoon olive oil and 1 tablespoon balsamic vinegar together with your hands. Set aside.
With a mandoline, slice the potato in 1/16-inch slices. Spread them over the onion jam. Brush with about ½ tablespoon olive oil and sprinkle with salt and pepper.
Top potato slices with mushroom mixture and torn prosciutto.
Bake 12-15 minutes until the crust is golden, potatoes are tender and prosciutto has begun to crisp.
While the pizza bakes, combine arugula with remaining ½ tablespoon olive oil and balsamic vinegar. Season to taste with salt and pepper.
When pizza is done, remove from oven and immediately top with torn burrata so it melts in. Spread around the arugula as desired. Top with fresh oregano and crushed red pepper flakes. Enjoy!
Place wine, water, and yeast in a large bowl; whisk until combined.
Mix in honey, salt, and 1 tablespoon olive oil.
Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter.
Add 2 more cups of flour and stir for 2-3 minutes. Incorporate as much flour as you can with the wooden spoon.
Bring dough together by hand and turn out onto a floured board or marble surface with the remaining ¼ cup flour. Knead 3-4 minutes until dough is smooth and firm.
Place dough in an oiled bowl, using the remaining 1 tablespoon of olive oil. Cover bowl with plastic wrap. Let rise in a warm part of the house for 60-90 minutes. The dough should nearly triple in size.
Pizza dough recipe yields about 24 ounces of dough, enough for 3 10-12 inch pizzas.
For individual pizzas, cut the dough into 8 ounce pieces and form into rounds. Let rest 15 minutes. (Unused dough should be wrapped in plastic and refrigerated. Dough can be made 1 day ahead.) Let dough come completely to room temperature, like 3-4 hours, before assembling.
*Recipe makes about 24 ounces of dough, enough for 3 10-12 inch pizzas.