Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Preheat oven to 550 degrees. Use approximately 10 oz pizza dough. Saute 3/4 lb of arugula with garlic, 1 ounce extra-virgin olive oil, salt and pepper. On small baking sheet place all but 4 tomato petals and season with olive oil and thyme. Roast in 550 degree oven for approximately 5 minutes. Allow to cool; peel and discard tomato skin.

Season deep dish pizza pan with small amount of extra-virgin olive oil and begin to spread dough evenly on bottom and half way up sides. Layer mozzarella and fontina cheese on bottom. Alternate with sautéed arugula and roasted tomatoes then another layer of cheeses.

Bake in 550 degree oven for about 45 minutes. Rotating pan every 15 minutes to ensure an even coloring. Meanwhile, dice remaining 4 petals of tomato and marinate in extra-virgin olive oil, salt and pepper, marjoram and aged balsamic vinegar.

In 350 degree oil, fry remaining arugula until crispy and translucent. When pizza is done, allow to rest at least 10 minutes. Once cooled, layer prosciutto over top. Season burrata with salt, pepper and olive oil. Cut into 6 even spoonfuls and place neatly on pizza. Garnish each piece of burrata with marinated tomato. Finish with pieces of crispy arugula. Slice and serve with fresh micro planed reggiano.

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Ingredients:

10 oz pizza dough
1 lb bag arugula, cleaned
3 garlic cloves, chopped
2 oz extra-virgin olive oil
Salt and pepper to taste
4 large ripe heirloom tomatoes, multicolored (if possible), quartered, seedless
1/4 lb thyme
1/2 lb mozzarella (low moisture)
1/4 lb imported fontina
1/4 lb marjoram, chopped
1 oz aged balsmic vinegar
1/4 lb imported prosciutto, sliced thin
1/2 lb burrata cheese
1 small piece reggiano cheese

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