• Grilled Pizza with Prosciutto di San Daniele, Burrata, and Olive Dust

    Ingredients

    Olive soil

    Yield: 1 12" pizza

    • Ingredients
      Amount
    • Black oil cured olives
      2 cups

    Herb Salad

    • Ingredients
      Amount
    • Celery leaves
      2 Tbsp.
    • Sage leaves, torn
      1 Tbsp.
    • Parsley, plucked
      1 Tbsp.
    • Frisee
      2 Tbsp.
    • Chives, cut into 1” pieces
      1 Tbsp.
    • Marjoram or oregano leaves
      1 Tbsp.
    • Basil leaves, torn (or micro basil leaves)
      2 Tbsp
    • Thyme leaves
      1 Tbsp.
    • Nasturtiums or other edible flowers
      4 ea.
    • Garlic, finely minced
      ½ tsp.
    • Olive oil
      1 Tbsp.
    • Lemon, juice
      1 tsp.
    • Salt
      to taste
    • Ground black pepper
      to taste

    Final Preparation

    • Ingredients
      Amount
    • Pizza Dough
      5 oz.
    • Burrata
      4 oz.
    • Herb salad
      ¾ cup
    • Proscuitto di San Daniele
      6 slices
    • Olive soil
      3 Tbsp.
    • Extra-virgin olive oil
      1-2 Tbsp.

    Method

    1. For the olive soil: Blot the olives dry and place them on a cookie sheet in a 150° F oven. Bake until they are dry and crispy without burning, a process that may take two hours. You can also leave the olives overnight in an oven at 100°F, or even with just the oven light on. Once the olives are dry, chop them fine, but not into a powder. Store airtight until needed.
    2. For the Herb Salad: Gather all the various herbs and soak them briefly in iced water to crisp. Drain them and blot dry, and then dress with garlic, oil, lemon juice, salt and pepper. The salad will hold well for 5 minutes or so.
    3. For the final preparation: Preheat the grill to high. Roll the dough out to a round that is about 1/8” thick on a floured board. Lay the dough onto the hot, clean grill without any oil. Within a minute you will see blistering and bubbling begin to take place. Check the underside for grill marks and turn it 90°F to encourage a cross hatched design. The dough should begin to char slightly. Turn the dough and cook the second side. The total cooking time will be about 2 minutes.
    4. Remove the dough to a plate and spread the burrata onto the hot pizza crust. Sprinkle a portion of the herb salad onto the dough and then tent the Proscuitto di San Daniele over the top. Add the remaining salad and dust the pizza with Olive Soil. Drizzle the pizza with good quality extra virgin olive oil and serve immediately while hot and fresh.