Summer pizzetta with peaches, burrata cheese, arugula and crispy grilled ham

Ingredients:

• 1 kg. yeast pizza dough
• 1 - 2 tablespoons of vegetable oil
• 250 g thin slices of Serrano ham
• 2 tbsp (30 g) butter
• 6 peaches, thinly sliced ​​on a mandoline
• 1 tsp. brown sugar
• 150 g of arugula, washed
• 900 gr. burrata cheese
• Flour, for dusting
• Olive oil for greasing

Preparation:

1. Preheat oven to 220°C.
   
   Lightly grease two baking sheets with vegetable oil. Arrange the ham slices in a single layer, lightly brush with vegetable oil, and bake for 10–12 minutes, turning them over halfway through to ensure crispiness. Remove from the oven and let cool.
2. Roll the pizza dough into 3 balls. Dust your work surface with flour (or cornmeal for texture) and roll each ball into an oblong, 25–30 cm long and 10 cm wide. Brush both sides with olive oil.
3. In a saucepan over medium-high heat, melt the butter and cook the peaches with the brown sugar and some salt and pepper until caramelized, 3 to 4 minutes.
4. Heat a grill pan or outdoor grill over high heat. Grill 1 oiled tortilla for 2 minutes, or until well-marked.
5. Flip and top with 2 cups of arugula, a few spoonfuls of burrata cheese, a few candied peaches, and slices of crispy ham. Season with salt and pepper and cover with a lid to melt the cheese. Remove the pizzetta from the grill and repeat with the remaining two pizzettas.
   
   Recipe dessert pizza with peaches.