Episode three of The Pizza Series is here with Ines Glaser (@lupacotta) and her prosciutto pizzette with burrata and olive tapenade. Ingredients ----------- For the pizza: + 180g / 6.3 oz dough ball + A dusting of semolina flour + 2 tbsp tomato sauce + 1 garlic clove, thinly sliced + 1 tbsp Calabrian chilli + A drizzle of extra virgin olive oil + 2 basil leaves To finish: + 100g / 3.5 oz burrata + 1 tbsp crushed olives + A generous grating of parmesan + 3 slices of prosciutto Method -------- 1. Preheat your Gozney oven to 420°C / 800°F. To shape the base, stretch the dough ball out on a lightly floured surface using semolina to prevent sticking. 2. Spoon the tomato sauce over the base to build the pizzette and spread evenly to the edges. Scatter over the sliced garlic, Calabrian chilli, a drizzle of extra virgin olive oil, and the basil leaves. 3. To cook, launch the pizzette into the oven and bake for 2–4 minutes, turning as needed to achieve an even bake. 4. To finish, tear the burrata over the hot pizzette, then spoon over the crushed olives. Grate over parmesan and lay the prosciutto slices on top. Serve immediately while the burrata is melting and the crust is crisp. Comment 'RECIPE' and we’ll send the link straight to your DMs. Hit save to try this out later. #Gozney #CookDifferent