Grilled Burrata Pizza with Crispy Prosciutto and Basil

Burrata is slowly but surely becoming one of my favorite cheeses.  Perhaps it’s because it’s a bit elusive (aka I have to go to Raleigh to find it) or maybe it’s because it’s just so creamy and dreamy.  Either way, this pizza has one of the shortest ingredient lists of any pizza we’ve ever made yet it’s one of my all-time favorites.

By grilling our favorite dough, the crust had the slightest “smoky/grilled” taste to it and I loved how crispy yet chewy the crust was.  Once we grilled one side of the dough, we flipped and grilled the other halfway before added shredded mozzarella.  Then came the burrata with all it’s lusciousness.  On top of that went crispy prosciutto that I cooked over the stovetop in the smallest amount of EVOO.  Then I added crispy basil that I cooked in the prosciutto fat/EVOO.  Right before serving, I sprinkled with sea salt that added a pop of flavor.

burratapizza

Salty.  Creamy.  Crispy.  Herbaceous.  Cheesy.

Pizza perfection.

Advertisements

Buttered Rosemary Smashed Potatoes with Burrata

Also known as my new favorite way to eat potatoes.

Let’s rewind one more time to the weekend, okay?  On Sunday night Big Guy really wanted steaks.  And instead of grilling steaks, we decided to try reverse seared steaks.  Basically the steak cooks over low heat in the oven before being seared for under a minute on each side on the stovetop.  The end result is a beautifully cooked steak with the best “crust” on the outside from the sear.  We served the steaks with a garlic herb butter that tasted so sinful.

On the side, these perfect smashed potatoes that are topped with creamy burrata.  These potatoes are evvvvverything.  You start by boiling the potatoes until fork tender.  Place the cooked potatoes on a baking pan with some EVOO.  Smash the potatoes ones with a fork so that they flatten out a bit.  Drizzle a little more EVOO over the potatoes and sprinkle with salt, pepper, and garlic powder.  Bake at 450 degrees until the potatoes are browned and crispy, about 25-30 minutes.  Once baked, spoon the rosemary butter over the potatoes (yes!) and then top with torn burrata (more YES!).

burratapotatoes

I cannot even explain the deliciousness of these potato bites.  They’re rich and butter, smooth and creamy, and herbaceous.

Basically the perfect potato.  And then we proceeded to watch a chick-flick on the couch as we were in a potato and steak coma.