Pesto Pizza: A Recipe with Prosciutto di San Daniele PDO and Burrata

Prosciutto di San Daniele PDO and pesto make a perfect pair in this simple yet show-stopping pizza. A bright and flavorful pesto of basil, oil, walnuts, garlic and Grana Padano PDO cheese is whipped in a food processor until velvety smooth. Spread it onto toasted flatbreads with burrata and drape delicate slices of prosciutto on top for a fragrant pizza that makes a sublime solo lunch or a shareable snack with family and friends.

Ingredients for 4 pizzas

• ¾ cup loosely packed basil, plus small leaves for garnish
• ¼ cup olive oil
• ¼ cup walnuts
• 2 tablespoons grated Grana Padano PDO cheese
• 1 small garlic clove
• ¼ teaspoon salt
• 4 flatbreads or naan
• 8 ounces burrata cheese
• 8 slices Prosciutto di San Daniele PDO, halved
• Pepper, to taste

How to make Pesto Pizza

1. Preheat the broiler to HI. In a food processor, combine the basil, oil, walnuts, Grana Padano PDO cheese, garlic and salt. Whirl until smooth.
2. Arrange the flatbreads on a sheet tray. Place under the broiler until golden and toasted, about 4 minutes. Turn over and toast until golden, 4 more minutes.
3. Remove from the oven and spread each flatbread with 2 tablespoons of the pesto. Return to the oven for 1 more minute, or until the pesto is fragrant and set. Remove from the oven and transfer to a cooling rack.
4. Gently break the burrata apart and divide it evenly among the pizzas. Drape 4 halves of Prosciutto di San Daniele PDO over each pizza. Season with pepper and the reserved basil leaves if desired.