Name: Perfect Prosciutto and Honey Burrata Pizza Recipe
Prep time: 10 min
Cook time: PT-492245H47M6S
Total time: PT-492245H47M6S
Cuisine: Italian
Ingredients: Pizza dough (store-bought or homemade) – 1 ball; Flour for rolling out the dough – as needed; Olive oil – for brushing the dough, about 1 tablespoon; Fresh burrata cheese – 1 ball; Thinly sliced prosciutto – about 4-6 slices; High-quality honey – 1-2 tablespoons; Fresh basil leaves – handful for garnish; Crushed red pepper flakes (optional) – to taste

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Introduction

This Perfect Prosciutto and Honey Burrata Pizza combines creamy burrata, savory prosciutto, and a touch of sweet honey for a delightful balance of flavors. Easy to prepare and quick to bake, it makes an impressive yet simple meal for any occasion.

A close-up view of a pizza with one main thick crust layer, golden brown and slightly charred on the edges. On top of the crust are dollops of creamy white cheese spread unevenly across, with slender, translucent slices of reddish-brown cured meat scattered over the cheese. Bright green arugula leaves are interspersed across the surface, adding a fresh touch. There are small specks of red chili flakes sprinkled on top, along with a light drizzle of balsamic glaze. The pizza is placed on a wooden board, and in the background, there is a white ramekin filled with dark sauce on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Pizza dough (store-bought or homemade)
1 ball fresh burrata cheese
Thinly sliced prosciutto
1-2 tablespoons high-quality honey
Olive oil for brushing
Fresh basil leaves for garnish
Crushed red pepper flakes (optional)
Flour for rolling out the dough

Instructions

Step 1: Preheat your oven to 475°F (245°C). If using a pizza stone, place it inside to heat up while the oven warms.
Step 2: Lightly flour your work surface and roll out the pizza dough into a ¼ inch thick circle or rectangle.
Step 3: Transfer the rolled dough onto a sheet of parchment paper for easier handling.
Step 4: Brush the entire dough surface with olive oil, paying special attention to the edges for a golden crust.
Step 5: Carefully slide the dough on the parchment onto the preheated pizza stone or baking sheet.
Step 6: Bake for 7-10 minutes until the crust is lightly golden and puffed.
Step 7: Remove the pizza from the oven. Tear the burrata into small pieces and scatter evenly over the crust.
Step 8: Layer the prosciutto slices on top of the burrata, covering the pizza generously.
Step 9: Drizzle honey over the prosciutto and burrata for a sweet contrast.
Step 10: Return the pizza to the oven and bake for an additional 5-7 minutes until the burrata is melted and bubbly.
Step 11: Remove the pizza and let it cool for a couple of minutes. Garnish with fresh basil leaves and crushed red pepper flakes if desired.
Step 12: Slice and serve immediately for the best flavor and texture.

Tips & Variations

For a crispier crust, pre-bake the dough a minute or two longer before adding toppings.
Try substituting burrata with fresh mozzarella for a milder cheese option.
Add arugula after baking for a peppery, fresh contrast to the rich burrata and prosciutto.
Use a drizzle of balsamic glaze instead of honey for a tangy twist.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or skillet to maintain the texture without overcooking the cheese. Note that burrata is best enjoyed fresh and may change texture after reheating.

How to Serve

The image shows a golden brown pizza with a thick, puffy crust that is slightly charred and bubbly. The first layer is melted white cheese covering the pizza base, followed by dollops of soft white ricotta cheese spread evenly. On top of this are thin, folded slices of deep red prosciutto arranged across the pizza. Green arugula leaves are scattered generously in the center and around the prosciutto, adding a fresh contrast. The pizza is finished with a light sprinkling of herbs and a drizzle of dark balsamic glaze. In the background, two small white bowls with dips or sauces sit on a white marbled surface. The photo is taken close up, emphasizing the textures and colors of the pizza. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular baking sheet instead of a pizza stone?

Yes, a baking sheet works well. Preheat it in the oven for better results, and bake the dough on parchment paper to prevent sticking.

Is it necessary to use honey on this pizza?

Honey adds a lovely balance to the salty prosciutto and creamy burrata, but you can omit it or replace it with a drizzle of balsamic glaze for a different flavor profile.