Grilled pizza with burrata, prosciutto di San Daniele, herb salad and olive soil

Trim the skin from the ham back to the white fat, removing any oxidized fat.

Grill the pizza dough on a very hot grill, about a minute and a half, getting good char on both sides.

Put celery leaves, chives, parsley, thyme, torn sage, frisee and marjoram into ice water to crisp.

Lift the herbs out of the ice water and let them drain and dry, tossing them a little.

Make the dressing: lemon juice, olive oil, a little garlic, salt and pepper. It does not need to be emulsified.

For the olive soil: rinse dry-cured olives, blot dry and bake in a slow oven at about 200 degrees for an hour and a half to two hours until light, dry and crisp. Chop.

Rewarm the grilled crust briefly in the oven. Toss the herb salad with the dressing.

Set the hot crust on the cutting board it will be served on. Spread burrata over it end to end while it is warm.

Top with herb salad and micro basil, then drape the prosciutto over so the warmth softens the fat without cooking it.

Add nasturtium petals and a little olive soil. Cut at the table.