Pesto Pizzas with Prosciutto di San Daniele & Burrata
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