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Pesto Pizzas with Prosciutto di San Daniele & Burrata

Pesto Pizza with Prosciutto di San Danie


¾ cups loosely packed basil, plus small
    leaves for garnish
¼ cup olive oil

¼ cup walnuts
2 tablespoons grated Grana Padano cheese

 1 small garlic clove

¼  teaspoon salt
  4 flatbreads or naan
  8 ounces burrata cheese

  8 slices Prosciutto di San Daniele, halved

     Pepper, to taste


Preheat broiler to HI. In food processor, combine basil, oil, walnuts, Grana Padano, garlic and salt; whirl until smooth.


On a sheet tray, arrange flatbreads. Place under broiler until golden and toasted, about 4 minutes. Turn over and toast until golden, 4 more minutes. Remove from oven, spread each with 2 tablespoons of the pesto. Return to oven for 1 more minute or until pesto is fragrant and set. Remove from oven and transfer to a cooling rack.


Gently break burrata apart and divide evenly among each pizza. Drape 4 halves of Prosciutto di San Daniele over Grana Padano. Season with pepper and reserved basil leaves if desired.


Makes 4 pizzas 

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