Pesto Neapolitan Pizza
Burrata, Prosciutto, and Walnuts
An artisanal Neapolitan pizza featuring a vibrant green pesto base, creamy burrata cheese, delicate slices of prosciutto, and a satisfying crunch from crushed walnuts.
This modern Neapolitan pizza twist replaces traditional tomato sauce with a vibrant, herbaceous green pesto base. Topped after baking with creamy burrata, savory Italian prosciutto, cherry tomatoes, and crushed walnuts, it delivers a striking balance of rich, nutty, and fresh flavors on an airy, blistered crust.
Ingredients
- 1 ball fermented pizza dough
- 3 tbsp green pesto sauce
- 100 g fresh white cheese
- 50 g cherry tomatoes
- 50 g prosciutto
- 1 ball burrata cheese
- 20 g walnuts
- 15 g parmesan cheese
- to taste fresh basil leaves
- to taste cornmeal
Instructions
- 1Portion the pizza dough
Take a ball of fermented pizza dough out of the container and place it onto a countertop generously dusted with cornmeal.
Tip: Use a dough scraper to easily lift the dough without tearing its delicate structure. - 2Stretch the dough
Use your hands to gently press and stretch the edges of the dough circle on the cornmeal-dusted countertop, preserving the airy crust.
Tip: Press from the center outward to push the air bubbles into the outer crust rim. - 3Blanch the green leaves
Submerge fresh green leaves into a pot of boiling water using a wire strainer for a brief moment, then lift them out to transfer into a blender.
Tip: Blanching brightens the vibrant green color and removes any raw bitterness before blending. - 4Chop the cheese
Place the cheese on a wooden cutting board and chop it into smaller pieces using a sharp knife. Transfer the chopped cheese directly into the blender container to prepare it for making the pesto base.
Tip: Chop the cheese into relatively uniform pieces so they blend smoothly with the other ingredients. - 5Pour the pesto sauce
Pour the freshly blended green pesto sauce smoothly from the blender container into a clean glass jar. Ensure all the vibrant sauce is transferred and stored properly for assembling the pizza.
Tip: Use a spatula to scrape down the sides of the blender so you do not waste any of the fresh pesto. - 6Apply the pesto base
Spoon fresh green pesto sauce onto the center of the stretched pizza dough and spread it evenly across the surface.
Tip: Leave a small border around the edges untouched to form a puffy, golden crust while baking. - 7Add Fresh Cheese
Tear pieces of fresh white cheese by hand and distribute them evenly over the layer of green pesto spread across the raw pizza dough.
Tip: Tearing the cheese by hand helps it melt more evenly during baking compared to slicing. - 8Top with Cherry Tomatoes
Take halved cherry tomatoes and place them strategically across the pizza assembly over the layer of cheese and pesto.
Tip: Press the tomatoes slightly into the cheese so they stay in place when transferring the pizza. - 9Load Pizza into Oven
Carefully slide the fully assembled pizza off the metal peel and into the hot pizza oven to bake.
Tip: Ensure there is enough cornmeal or flour on the peel so the dough slides off smoothly. - 10Add fresh greens and walnuts
Sprinkle fresh green leaves and crushed walnut pieces evenly over the top of the baked pizza to add a nutty crunch and earthy flavor.
Tip: Distribute the walnuts evenly across the surface so every slice gets a balance of texture. - 11Shave cheese onto the pizza
Use a vegetable peeler to shave delicate flakes of fresh cheese directly onto the finished pizza just before serving. This adds a rich, savory finishing touch to the dish.
Tip: Hold the peeler steady and use light pressure to create broad, thin ribbons of cheese.
