{"id":4937,"date":"2018-05-29T01:00:48","date_gmt":"2018-05-29T05:00:48","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=4937"},"modified":"2018-08-24T14:15:01","modified_gmt":"2018-08-24T18:15:01","slug":"prosciutto-cotto-wcool-creamy-burrata-arugula","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/prosciutto-cotto-wcool-creamy-burrata-arugula\/","title":{"rendered":"Prosciutto Cotto Pizza w\/cool creamy Burrata and Fresh Arugula"},"content":{"rendered":"

This is a beautiful pizza!<\/strong> \u00a0I can’t take credit for the recipe…only my efforts to create one here at home in my Primavera wood fired oven. \u00a0And, as you can see, I think I did well!<\/p>\n

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This pizza hot out of the oven is topped with cool arugula, burrata and tomatoes. As you cut it and spread the cheese across the pizza, it slowly melts. Amazing!<\/p><\/div>\n

There is a local Italian restaurant here in LA called Eatalian Cafe.<\/em> \u00a0The cafe is in an industrial district in Gardena and, when you go inside, it’s like a food processing warehouse that is turned into an open concept restaurant\/food market.<\/p>\n

\"\"One day I ordered their Mimmo Pizza<\/em><\/strong> which is an original “Eatalian Pizza<\/em>” selection rather than a “Traditional Pizza.”\u00a0 The Mimmo<\/em> lists: \u00a0tomato sauce, prosciutto di parma, fresh arugula, fresh locally produced burrata cheese, and they had also added some cherry tomatoes when it arrived.<\/p>\n

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We could stop here. Maybe a little cool mozz, basil, cool dressed arugula and you have a nice pizza. But, wait, there’s more….<\/p><\/div>\n

Sounds good, right?!! \u00a0It’s wonderful. \u00a0But, to me, the beauty of this pizza is in the timing of the ingredients. \u00a0The Mimmo is baked with only the sauce and, then, when it comes out of the oven, is topped with the thin slices of prosciutto, fresh arugula and then the fresh cool burrata cheese is spread out over the slices as you eat it. \u00a0As you may have noticed in many of my favorite pizza recipes posted here, I love to top a hot pizza with cool ingredients – especially fresh mozzarella or burrata! \u00a0 As the cool cheese begins to melt on the hot pizza there’s a period of time when you will notice that when the cheese is between it’s cool and fully melted state, you experience the amazing creamy and milky essence of what mozzarella is.\u00a0 Delish!!<\/p>\n

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\"\"For my own version of this Mimmo Pizza<\/em>, I threw the prosciutto on before it went into the oven. \u00a0Since the pizza bakes in about 90 seconds, the prosciutto got a little crispy on the edges and stays soft in the middle.<\/p>\n

The final topping is a few chopped cherry tomatoes and I finished the pizza off with a drizzle of balsamic vinegar, or try some chili oil. \u00a0Both are wonderful accents.<\/p>\n

The Pizza:<\/strong><\/p>\n