Burrata & Prosciutto Pizza with Hot Honey Drizzle

Name: Burrata & Prosciutto Pizza with Hot Honey Drizzle | Asda Good Living
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp Coarse Semolina; 2 x 250g Asda Bake At Home Pizza Dough Balls, defrosted; 250g tub Asda Italian Ricotta Cheese; 50g Parmesan, finely grated; 150g Asda Tender & Nutty Asparagus, trimmed and halved lengthways; 4 Spring Onions, trimmed, halved lengthways and cut into short lengths diagonally; 2 tbsp Extra Virgin Olive Oil; 50g Frozen Garden Peas; 4 slices Asda Delicate Prosciutto, halved; 120g pack Asda Exceptional Burrata; Fresh Basil Leaves, to garnish; 3 tbsp Runny Honey; 1 tsp White Wine Vinegar; 1/4 tsp Cook by Asda Crushed Chillies

Make this summer sharer the centrepiece of your outdoor entertaining. All the hard work is done for you with our ready-made dough.

By Asda Good Living,12th June 2024

Cook: 35 Mins

Serves: 4

Price: £2.41 per serving

Nutritional Information

Each 271g serving contains

Energy
7130kj
629kcal

31%

Fat
27.4g

High
39%

Saturates
13g

High
65%

Sugars
17.6g

Med
20%

Salt
1.68g

Med
28%

of your reference intake.
Typical energy values per 100g:
2631kj/629kcal

Ingredients

For the Pizza

2 tbsp Coarse Semolina

2 x 250g Asda Bake At Home Pizza Dough Balls, defrosted

250g tub Asda Italian Ricotta Cheese

50g Parmesan, finely grated

150g Asda Tender & Nutty Asparagus, trimmed and halved lengthways

4 Spring Onions, trimmed, halved lengthways and cut into short lengths diagonally

2 tbsp Extra Virgin Olive Oil

50g Frozen Garden Peas

4 slices Asda Delicate Prosciutto, halved

120g pack Asda Exceptional Burrata

Fresh Basil Leaves, to garnish

For the hot honey drizzle

3 tbsp Runny Honey

1 tsp White Wine Vinegar

1/4 tsp Cook by Asda Crushed Chillies

Method

Preheat the oven to 220°C/200°C/gas 7 and put 2 large baking trays in the oven to get hot.

Sprinkle a large square of baking paper with 1 tbsp semolina, this stops the dough sticking and helps give the crust that extra crunch. Alternatively, you can replace it with plain flour or fine polenta, if you prefer. On the semolina-covered baking paper, roll and stretch a dough ball with a rolling pin and your fingertips to make an oval pizza about 30x20cm. Keep the edges thicker to make a puffy crust. Repeat this step to make a second pizza.

Mix the ricotta and Parmesan in a bowl then spread half over each pizza.?Leave to rest for 10–15 mins before baking. Carefully slide them onto the preheated baking trays, still on the baking paper to help move them easily. Bake for 8–10 mins until the crust is starting to brown.

Remove the pizzas from the oven. Toss the asparagus and spring onions in 1 tbsp oil, divide over the top of both pizzas. Drizzle over the remaining oil and bake in the oven for a further 5 mins until the base is golden and vegetables are just tender.

Meanwhile, warm all the hot honey drizzle ingredients in a small saucepan on a low heat until combined. Set aside. Cook the peas according to pack instructions, drain.

Remove the pizzas from the oven, top with the peas and lightly scrunched prosciutto. Slice the burrata in half (we halved ours horizontally) and place in the centre of each pizza or tear into pieces and dot all over the top. Drizzle each with a little of the hot honey and finish with a few fresh basil leaves. If you have any leftover honey dressing try it on pasta, fried chicken or veggies, yum!