Description

Every night can be pizza night with our pizza bundle collection! Elevated and elegant, but so simple and easy, this pizza bundle features luscious and creamy locally-made burrata, silky ribbons of briny prosciutto, and peppery, feather-light arugula on Bufalina's Neopolitan-style dough and tomato sauce. Makes 2 pizzas (approximately 9-inches), with each pizza serving 2.

Click over to the Recipe tab for cooking instructions.

Includes:

• 1 Bufalina Pizza Kit (2 pizza doughs & 16 oz pizza sauce)
• 4 oz Bufalina Burrata Cheese 
• 8 oz Certified Organic Arugula
• 2 oz Sliced Proscuitto

You will need:

• Olive oil
• Salt and pepper
• Balsamic or Red Wine Vinegar (optional)
• Parchment paper, pizza peel, or pizza tray
• Baking stone (optional)

Hands on Time: 10 minutes; Total Time: 25 minutes

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What's inside

Arugula Greens, 1/2 lb - Default: 1 - Max: 1
Bufalina Pizza Kit - Default: 1 - Max: 1
Fresh Burrata, 4 oz - Default: 1 - Max: 1
Sliced Prosciutto, 2 oz - Default: 1 - Max: 1

RECIPE

Includes:

• 1 Bufalina Pizza Kit (2 pizza doughs & 16 oz pizza sauce)


• 4 oz Bufalina Burrata Cheese 


• 8 oz Certified Organic Arugula


• 2 oz Sliced Proscuitto

You will need:

• Olive oil


• Salt and pepper


• Balsamic or Red Wine Vinegar (optional)


• Parchment paper, pizza peel, or pizza tray


• Baking stone (optional)

Hands on Time: 10 minutes; Total Time: 25 minutes

INSTRUCTIONS

Cooking Notes: Thaw pizza dough and sauce in refrigerator overnight. Remove dough from the refrigerator and its container an hour or two before using. Ideally, rest the dough on a lightly floured surface, like a countertop, covered by a dish towel or plastic wrap. Lightly flour the top of the dough to prevent the towel or wrap from sticking.

STEP 1  Preheat a pizza stone, pizza steel, inverted cast iron pan, or baking sheet at your oven's maximum temperature (500°F). Neapolitan dough does best in high-heat environments.
STEP 2  Lightly dust a pizza peel or parchment paper with flour. Stretch and gently press the dough into a rough circle shape, about 9-inches around.
STEP 3  Dollop 2-3 tbsp. of sauce on the dough and spread out in an even layer, leaving a border for the crust. Dollop half of the burrata over the sauce.
STEP 4  Transfer the pizza onto the hot baking stone or baking sheet. Bake for 8-10 minutes or until the outer crust is puffed and the underside is crisp and golden. 
STEP 5  Toss the arugula with olive oil, salt and pepper. Dress lightly with balsamic or red wine vinegar, if desired. Drape ribbons of prosciutto over the arugula and finish with remaining burrata cheese. Let rest for 3-4 minutes before slicing.

Enjoy!

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