1poundpizza doughhomemade or store bought, at room temperature
13-ounce package prosciutto
¼cupslivered fresh basil leaves or 1 cup baby arugula or roughly chopped mature arugula
1tablespoonhot honeyor 1 tablespoon regular honey plus ¼ teaspoon hot pepper flakes to finish
Preheat the oven to 475°F.
Roll or press out the dough on baking sheet, allowing it to rest midway so that it can relax, until it is a large rectangle of even thickness, about 1/2-inch thick. Spread the pizza sauce over the dough, leaving a ½-inch border unsauced. Bake for 10 to 12 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 3 or 4 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 in pieces. Drizzle over the hot honey or the regular honey, and if using regular honey sprinkle over the red pepper flakes.
Cut into pieces and serve immediately.
Note: 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 4 or 5 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.