Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: The Pizza Oven
20 min
20 min
6 servings


  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar 
  • Pinch of red pepper flakes 
  • Kosher salt and freshly ground black pepper 
  • 1/2 head radicchio 
  • 1 loaf ciabatta, sliced 
  • 4 ounces thinly sliced prosciutto 
  • Two 6-ounce jars marinated artichoke hearts, drained and chopped 
  • 1 pound burrata, sliced or torn 
  • 1/4 cup chopped fresh parsley 
  • 8 ounces baby arugula 


In a large bowl, whisk together the olive oil and balsamic vinegar. Season with a punch of red pepper flakes, salt and pepper.

Slice the radicchio into thin ribbons. Add to the vinaigrette and roughly toss together with tongs. Let this sit and marinate while you finish up the other ingredients.

Lay half the bread out on a work surface. Top each piece with a thin layer of prosciutto, scatter the chopped artichokes on top, and then add the burrata. Add the parsley to the radicchio mixture, toss to combine, and place on top of the burrata. Finish with the arugula and top with the remaining slices of bread.

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