Artisanal Burrata and Prosciutto di Parma Pizza with Truffle Honey
An elevated take on a classic, featuring a 48-hour slow-fermented sourdough crust with signature 'leopard-spot' charring. The base consists of a bright San Marzano tomato reduction and aged mozzarella, topped after baking with silky ribbons of Prosciutto di Parma and a whole, creamy Burrata bulb that is broken open to coat the slices. It is finished with wild organic arugula, toasted pine nuts, and a delicate drizzle of white truffle-infused honey for a sophisticated sweet-and-savory balance.
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