Burrata pizza sandwiches

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 This was a fun recipe from DELISH - I had to substitute fresh spinach for arugula which I thought I had on hand! Still good!!



  • 2 lb. 

    store-bought or homemade pizza dough

  • All-purpose flour, for dusting

  • 12 Tbsp. 

    fig preserves or apricot jam, divided  

  • 4 oz. 

    burrata balls, divided 

  • 1 c. 

    arugula, divided 

  • 12 

    slices prosciutto, torn, divided

  • 8 tsp. 

    extra-virgin olive oil, divided 

  • Kosher salt

  • Freshly ground black pepper


  • Place a rack in top third of oven; preheat to 550° (or prepare a grill for high heat; preheat 5 minutes until 500°). Place a pizza stone in oven to preheat.
  • Weigh out 4 (8-ounce) balls of dough. On a lightly floured surface, roll each ball to an 8"-diameter round. Lightly dust top of dough with flour. Fold top half of dough over the bottom, but do not press to seal. Carefully place on preheated pizza stone.
  • Bake crust until puffed, golden brown, and some dark spots appear, about 10 minutes. Let cool slightly.
  • Carefully open the seam where you folded the dough in half. Spread 3 tablespoons jam on the bottom. Top with 4 ounces torn burrata, 1/4 cup arugula, and 3 pieces prosciutto. Drizzle with oil; season with salt and pepper. Repeat with remaining dough, jam, burrata, arugula, prosciutto, oil, salt, and pepper for a total of 4 sandwiches.

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