Get ready to fall in love with Prosciutto and Honey Burrata Pizza: a crisp, golden crust topped with lusciously creamy burrata, salty prosciutto ribbons, sticky honey, and peppery arugula. Every bite delivers an irresistible balance of sweet, savory, and fresh flavors that’ll make your taste buds sing. Whether you’re hosting friends or craving a gourmet dinner at home, this pizza comes together surprisingly fast and will have everyone raving.
Key Ingredients
These key ingredients come together to create the perfect balance of creamy, salty, sweet, and peppery flavors. Make sure to gather everything below before you start:
- 1 pizza dough (store-bought or homemade): Provides the golden, crispy foundation that holds all the delicious toppings.
- 1 tablespoon olive oil: Adds a light richness and helps crisp the crust edges.
- 8 ounces burrata cheese: Offers a creamy, indulgent center that melts and oozes beautifully.
- 4 ounces prosciutto, sliced: Brings a savory, salty contrast and slightly crisp edges when baked.
- 1/2 cup arugula: Adds a fresh, peppery bite and brightens the overall flavor.
- 1/4 cup honey: Drizzles a delicate sweetness that pairs perfectly with creamy burrata.
- 1/4 teaspoon red pepper flakes (optional): Introduces a subtle heat for an extra kick.
- Freshly cracked black pepper, to taste: Enhances depth and ties all the flavors together.
- Salt, to taste: Balances the sweetness and accentuates the savory notes.
- A handful of fresh basil leaves (optional for garnish): Provides a fragrant, herbaceous finish.
How To Make Prosciutto and Honey Burrata Pizza
Baking this Prosciutto and Honey Burrata Pizza is easier than it looks—you’ll start by heating the oven and parbaking the dough, then layer on the creamy burrata, salty prosciutto, sweet honey, and fresh arugula before a final bake. Following these steps ensures a crisp crust, gooey cheese pockets, and perfectly balanced flavors in every slice.
1. Preheat your oven to 500°F (260°C) and place a pizza stone or baking sheet inside to heat thoroughly. A fully heated surface ensures a crispy crust from the first moment the dough hits it.
2. On a lightly floured surface, stretch or roll out the pizza dough into your desired shape—round or rectangular—taking care not to overwork it to keep the dough airy and tender.
3. Brush one side of the dough lightly with olive oil and season with a pinch of salt and freshly cracked black pepper. This step adds flavor and helps the base develop a golden hue.
4. Using oven mitts, carefully remove the hot pizza stone or baking sheet and place the dough on it, oiled side down. The oil prevents sticking and gives the underside a beautiful crunch.
5. Parbake the dough for about 5–7 minutes, or until it puffs and turns lightly golden. This prebake creates a sturdy base so toppings don’t make the crust soggy.
6. Gently remove the crust from the oven and let it rest for 1–2 minutes. A brief cooling period helps the cheese stick without sliding off.
7. Tear the burrata cheese into small, uneven pieces and distribute them evenly over the parbaked crust. The irregular shapes ensure pockets of creamy cheese after the final bake.
8. Layer the prosciutto slices over the burrata, arranging them so each slice has some cheese underneath. This technique helps crispen the edges of the prosciutto without drying out the cheese.
9. Using a spoon, drizzle the pizza with honey in a zigzag pattern, making sure it lands on both the burrata and prosciutto for sweet highlights in every bite.
10. Scatter the arugula evenly over the top, and if you like a bit of heat, sprinkle on the red pepper flakes. The arugula stays fresh and lively under the final bake.
11. Return the pizza to the oven and bake for another 5–7 minutes, until the burrata is warm and slightly melted, the crust is golden and crispy, and the prosciutto edges are just starting to crisp.
12. Remove the pizza from the oven, season with extra freshly cracked black pepper, and garnish with fresh basil leaves if using. Slice and serve immediately for the best texture and flavor.
Serving Suggestions
This Prosciutto and Honey Burrata Pizza shines on its own, but these serving suggestions will elevate your meal to new heights. From pairing it with the perfect drink to adding an extra flourish of color and texture, try these ideas to make each slice even more memorable.
- Start with a crisp salad: A simple green salad dressed in lemon vinaigrette complements the pizza’s rich burrata and balances the sweetness of the honey.
- Pair with a chilled white wine: A dry Sauvignon Blanc or Pinot Grigio highlights the pizza’s creamy cheese and peppery arugula without overpowering the flavors.
- Add a drizzle of balsamic reduction: A glossy swirl of aged balsamic glaze right before serving introduces tangy complexity.
- Serve on a wooden board: Present the sliced pizza on a rustic cutting board or pizza peel for an authentic Italian pizzeria feel.
Tips For Perfect Prosciutto and Honey Burrata Pizza
Nailing the perfect Prosciutto and Honey Burrata Pizza is all about balancing flavors and textures. From dough prep to topping tweaks, these friendly tips will help you achieve a restaurant-worthy pizza at home. Read on for simple tricks that make a big difference without complicating the process.
- For a homemade pizza dough, consider using a recipe that allows for at least an hour of rising for a better texture.
- Experiment with different types of honey, like clover or wildflower, to change the flavor profile.
- You can add a sprinkling of freshly grated Parmesan cheese for an extra layer of flavor.
- Roasted garlic can make a delicious addition—spread it on the crust before adding the toppings.
How To Store It
If you happen to have any leftover slices of this decadent Prosciutto and Honey Burrata Pizza, proper storage will keep everything fresh and flavorful for your next pizza craving. Follow these methods to maintain the crispness of the crust and the creaminess of the cheese.
- Cool completely before storing: Let the pizza reach room temperature to prevent steam buildup, which can make the crust soggy.
- Wrap slices individually: Use parchment paper or airtight containers to keep slices separate and maintain the best texture.
- Refrigerate for up to 2 days: Store in the fridge to preserve the burrata and fresh toppings; avoid longer storage to keep the crust crisp.
- Reheat in the oven: Preheat to 375°F (190°C) and bake the slices on a baking sheet for 5–7 minutes, uncovered, to restore the crunch and warm the cheese without overcooking.
Frequently Asked Questions
Here are some quick answers to help you master this pizza at home:
- How long should I prebake the pizza crust to prevent a soggy center?
Prebake the dough on a hot pizza stone or baking sheet for 5–7 minutes at 500°F (260°C), until it puffs and is lightly golden. This creates a barrier so that when you add the burrata and honey, the crust remains crisp.
- Can I use a different cheese instead of burrata?
Burrata’s creamy interior is key for the silky texture in this pizza. If you can’t find burrata, fresh mozzarella combined with a spoonful of mascarpone can mimic the creaminess, though the flavor will be slightly less rich.
- How should I handle and distribute the burrata on the pizza?
Let the burrata sit at room temperature for 10–15 minutes so it softens. Tear it gently into uneven pieces and place them evenly across the parbaked crust. The irregular pieces ensure pockets of creamy cheese after re-baking.
- What varieties of honey work best for drizzling?
Mild clover honey provides a gentle sweetness, while wildflower or orange blossom honey can add floral or citrus notes. Choose a runny, raw honey for easy drizzling and maximum flavor impact.
- Is it okay to skip the red pepper flakes?
Yes. Red pepper flakes are optional for a hint of heat. If you prefer a milder pizza, omit them. For more spice, consider a pinch of chili oil or freshly chopped chilies after baking.
- How can I make or use homemade pizza dough for this recipe?
Use a basic dough recipe (flour, water, yeast, salt, olive oil) that rests for at least an hour to rise. After rolling it out, follow the same prebake and topping steps. A longer cold ferment (12–24 hours in the fridge) yields more flavor and a better crust structure.
- What’s the best way to store and reheat leftovers?
Cool any leftover pizza to room temperature, then wrap it tightly in foil and refrigerate for up to 2 days. Reheat in a 375°F (190°C) oven on a baking sheet for 5–7 minutes, uncovered, to restore crispness without overcooking the cheese.
What Makes This Special
This Prosciutto and Honey Burrata Pizza is a celebration of contrasts, creamy meets crispy, sweet meets salty, and fresh meets indulgent in every slice. The parbaked crust prevents soggy surprises, while pockets of hot burrata drizzled with honey create little flavor explosions that are impossible to resist. Plus, the peppery arugula and aromatic basil leave your palate dancing. Feel free to print this recipe, stash it in your cookbook, and refer back each time you need a gourmet-style dinner at home. Tried it? Drop your comments, questions, or hilarious pizza-making tales below—I’d love to hear how it turned out!
Prosciutto and Honey Burrata Pizza
Description
Warm, gooey burrata breaks open under a drizzle of sweet honey, while paper-thin prosciutto crisps at the edges. Fresh arugula adds a peppery bite as golden crust crunches beneath every mouthful.
Ingredients
Instructions
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Preheat your oven to 500°F (260°C) and place a pizza stone or baking sheet inside to heat.
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On a floured surface, stretch or roll out the pizza dough into a circle or rectangle, depending on the shape you prefer.
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Brush one side of the dough lightly with olive oil and season with a pinch of salt and black pepper.
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Carefully remove the heated pizza stone or baking sheet from the oven and place the dough on it, oiled side down.
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Bake the pizza dough for about 5-7 minutes, or until it starts to puff and turns lightly golden.
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Remove the pizza crust from the oven and let it cool slightly for 1-2 minutes.
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Tear the burrata cheese into pieces and distribute it evenly over the crust.
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Layer the prosciutto slices over the burrata, ensuring even coverage.
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Drizzle the pizza with honey, being sure to get some on the burrata and prosciutto.
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Sprinkle arugula over the top of the pizza, and if desired, add red pepper flakes for a hint of spice.
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Return the pizza to the oven and bake for an additional 5-7 minutes, until the burrata is warm and the crust is golden and crispy.
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Once out of the oven, season with freshly cracked black pepper, add fresh basil leaves if using, and slice to serve.
Note
- For a homemade pizza dough, consider using a recipe that allows for at least an hour of rising for a better texture.
- Experiment with different types of honey, like clover or wildflower, to change the flavor profile.
- You can add a sprinkling of freshly grated Parmesan cheese for an extra layer of flavor.
- Roasted garlic can make a delicious addition, spread on the crust before adding the toppings.
