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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.

Burrata and Prosciutto Pizza on baking sheet.

Creamy burrata cheese, salty prosciutto, a handful of greens and a drizzle of honey add up to one of the best pizzas.

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FAQs

What is burrata cheese?

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.

Does burrata go on the pizza before or after cooking?

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.

Does prosciutto get cooked on the pizza or added at the end?

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.

Burrata and Prosciutto Pizza on pan near bowl of fresh basil leaves.

Ingredients

  • 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.
  • ProsciuttoProsciutto 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.
Picking up a square slice of Burrata and Prosciutto Pizza from pan.

How to Make Burrata Prosciutto Pizza with Honey

  1. Preheat the oven to 475 F.
  2. 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.
  3. Bake the base of the pizza: Bake for 12 to 15 minutes, until the pizza is almost cooked and golden around the edges.
  4. 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.
  5. Serve: Distribute the basil or arugula over the top. Drape the prosciutto over the pizza. Drizzle over the honey. Slice and serve immediately.
Finished Burrata and Prosciutto Pizza on baking sheet near kitchen towel.

What to Serve With Prosciutto and Burrata Pizza

Classic Caesar Salad

Escarole Salad

Frisee, Radicchio, and Escarole Salad with Citrus Dressing

Drizzling hot honey sauce over Burrata and Prosciutto Pizza in pan.

More Great Pizza Recipes

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Burrata and Prosciutto Pizza

5 from 2 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 8 Servings
Creamy burrata cheese, delicate, savory, salty prosciutto, a handful of peppery greens, and a drizzle of honey add up to one of the best pizzas.

Ingredients 

  • 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)

Instructions 

  • 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.

Notes

If you start tearing up the burrata and find it to be super liquidy in the middle, just leave the pizza crust with the sauce in the oven for 2 to 3 more minutes, until the crust is cooked through. Then, add the torn burrata at the end, and don’t even put it in the oven.

Nutrition

Calories: 337.39kcal, Carbohydrates: 30.19g, Protein: 15.58g, Fat: 20.18g, Saturated Fat: 9.79g, Cholesterol: 47.27mg, Sodium: 560.68mg, Potassium: 71.73mg, Fiber: 1.08g, Sugar: 6.33g, Vitamin A: 502.76IU, Vitamin C: 1.21mg, Calcium: 303.82mg, Iron: 1.75mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. I had leftover Burrata cheese and prosciutto and I was looking for a recipe to use them on pizza. I’m so glad I found this one!! Oh my gosh! One of the best pizzas I’ve ever had! (and I make a lot of pizza!) I used basil and arugula and omitted the honey but loved the idea of baking the crust first so the burrata doesn’t melt too much. I used Trader Joe’s fresh pizza crust and sauce. Thanks Katie!

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