Burrata Caprese & Prosciutto Skillet Pizza
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
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