This sophisticated pizza is quite easy to make, especially if you start with premade dough! The creamy silkiness of the burrata cheese collapses into the crust, and the porky saltiness of the prosciutto is the perfect foil for the delicate cheese. The burrata just gets barely warmed in the oven, and the cool prosciutto is draped over everything at the end. You can decide whether to finish the pizza with a shower of baby arugula or some thinly sliced basil and a touch of honey. Either way, it’s a little ode to Italy!
If you have had burrata, my guess is that you love burrata. I don’t know of many people who have tried this magical cheese and thought, “Eh, that’s ok…I wouldn’t kick that cheese out of bed.” If you haven’t had the chance to try burrata, I would be honored if this recipe became the first occasion.
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Creamy burrata cheese, salty prosciutto, a handful of greens and a drizzle of honey add up to one of the best pizzas.Tweet This
Burrata is a semi-soft white Italian cheese made from mozzarella and cream. It is like the silkiest, creamiest fresh mozzarella with a rich molten cream filling as a bonus. Murray’s makes a burrata cheese that is, as my grandmother would say, to die for. You can order it online.
When to put the burrata on pizza is a very common question. Unlike other cheeses, burrata is so good that you don’t want to melt it completely and lose the amazing texture. Just warm it ever so slightly after the pizza crust is basically baked so that it starts to collapse a little but not turn to cream. Because then you will have lost the burrata-ness of the burrata, and that’s no good.
If you start tearing up the burrata and find it to be super liquidy in the middle, here’s what to do: Just leave the crust with the sauce in the oven for about 2 more minutes until the crust is cooked through, and then add the torn burrata at the end, and don’t even put it in the oven. Top it with the lettuce or herbs and prosciutto, and just allow the warm crust to slightly melt the cheese.
The prosciutto isn’t cooked but rather just draped over the finished pizza, where it is gently warmed, preserving its delicate texture and singular flavor.
- Pizza dough – You can use homemade dough or store-bought. Bring it to room temperature before rolling it out or stretching it.
- Pizza sauce – Some good markets might sell their own store-made pizza sauce, or you can buy it from your local pizzeria.
- Burrata – Make sure to get fresh burrata for this pizza, available in some markets and many good cheese shops.
- Prosciutto – Prosciutto is a ham made from selected legs of pork, slow-cured with sea salt, and the end product is sweet and delicious, with a wonderful texture. Prosciutto aged for 12 months will be less expensive and have a more delicate flavor and softer texture, while more aged prosciutto will be a bit denser and deeper in taste. Make sure it’s very thinly sliced, paper thin!
- Slivered fresh basil leaves or arugula – To top the pizza, you have a choice between arugula and basil – you could combine the two, but I like to pick a lane.
- Hot honey – Or substitute 1 tablespoon of regular honey plus ¼ teaspoon of hot pepper flakes to finish.
How to Make Burrata Prosciutto Pizza with Honey
- Preheat the oven to 475 F.
- Prepare the pizza base: Roll or press out the dough onto a baking sheet. Spread the pizza sauce over the dough, leaving a ½-inch border.
- Bake the base of the pizza: Bake for 12 to 15 minutes, until the pizza is almost cooked and golden around the edges.
- Top the pizza: Add the cheese by tearing apart the burrata and placing small pieces over the sauced area of the pizza. Bake for another 2 to 3 minutes or so until the burrata just starts to get slightly melty. If the burrata is very liquidy, finish baking the pizza without it, then add the burrata and do not bake.
- Serve: Distribute the basil or arugula over the top. Drape the prosciutto over the pizza. Drizzle over the honey. Slice and serve immediately.
What to Serve With Prosciutto and Burrata Pizza
More Great Pizza Recipes
- Four Cheese Pizza with Caramelized Onions
- English Muffin Pizzas
- Fontina and Havarti Cast Iron Pan Pizza
- Clam Pizza
- Bacon and Egg Breakfast Pizza
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Burrata and Prosciutto Pizza
- 1 pound pizza dough (homemade or store bought; at room temperature)
- ½ cup pizza sauce
- 1 pound burrata
- 1 3-ounce package prosciutto
- ¼ cup slivered fresh basil leaves (or 1 cup baby arugula, or roughly chopped mature arugula)
- 1 tablespoon hot honey (or 1 tablespoon regular honey plus ¼ teaspoon and hot pepper flakes to finish)
- Preheat the oven to 475 F.
- Roll or press out the dough onto a baking sheet, allowing it to rest midway so that it can relax until it is a large rectangle of even thickness, about ½-inch thick. Spread the pizza sauce over the dough, leaving a ½-inch border unsauced. Bake for 12 to 15 minutes, until the pizza is almost cooked and golden around the edges.
- Remove the pizza from the oven and use your hands to shred apart the burrata and place small pieces over the sauced area of the pizza (see Note). Bake for another 2 to 3 minutes or so until the burrata just starts to get slightly melty.
- Remove the pizza from the oven, and then distribute the basil or arugula over the top. Drape the prosciutto over the pizza, tearing it into pieces. Drizzle over the hot honey or the regular honey, and sprinkle over the red pepper flakes.
- Cut into pieces and serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.