Crispy, creamy, sweet, and savory all in one slice—this Prosciutto and Honey Burrata Pizza is a game changer. A golden, crackly crust supports pillows of silky burrata, delicate ribbons of prosciutto, and a scattering of peppery arugula. A drizzle of honey adds the perfect balance, while Parmesan and black pepper lend depth. Trust me, this gourmet-inspired yet simple pizza will have you hooked from the first bite—get your oven hot and dive in!
Key Ingredients
Before launching into the fun part, let’s gather our flavor heroes—each plays a unique role in turning simple dough into a showstopper.
- 1 pre-made pizza dough (store-bought or homemade): Flexible base that crisps beautifully under high heat.
- 8 oz burrata cheese: Silky, creamy topping that melts into soft pools.
- 4 oz prosciutto, sliced: Salty, delicate ribbons that contrast the cheese’s richness.
- 1/2 cup arugula: Peppery greens added fresh for brightness and crunch.
- 2 tablespoons olive oil: Brushed on dough and drizzled later for richness.
- 2 tablespoons honey: Sweet drizzle that ties savory and creamy elements together.
- 1/4 cup Parmesan cheese, freshly grated: Sharp umami sprinkle for extra depth.
- 1 teaspoon black pepper: Warm spice that highlights all toppings.
- Pinch of salt: Enhances every flavor note without overpowering.
- Optional: Fresh basil for garnish: Bright herbaceous finish and pop of color.
How To Make Prosciutto and Honey Burrata Pizza
Ready to turn those ingredients into pizza perfection? This section walks you through every step, from preheating your oven to garnishing the final masterpiece. The key is high heat for a crisp crust, careful layering of delicate ingredients, and a last-minute drizzle to keep everything vibrant. Follow the detailed instructions below, and you’ll have a pizzeria-worthy pie in under half an hour.
1. Preheat your oven to 475°F (245°C) or the highest setting available. If you have a pizza stone, place it inside during preheating to ensure a crisp, evenly browned crust.
2. On a lightly floured surface, stretch or roll out your pizza dough into a 12-inch circle, keeping the edges slightly thicker for a chewy rim.
3. Transfer the dough onto a pizza peel or a baking sheet lined with parchment paper, making sure it stays in one piece.
4. Brush the surface of the dough evenly with 1 tablespoon of olive oil, creating a moisture barrier that promotes browning.
5. Tear the burrata cheese into bite-sized pieces and distribute them across the dough, leaving a small border around the edges.
6. Bake in the preheated oven for 10–12 minutes, or until the crust is golden brown and the cheese is melting and bubbly.
7. Remove the pizza from the oven, then immediately layer the prosciutto slices over the hot cheese so they gently wilt without crisping.
8. Scatter the arugula over the pizza, then drizzle with the remaining 1 tablespoon of olive oil and all of the honey, letting it pool in the cheese pockets.
9. Sprinkle the Parmesan cheese and black pepper evenly, then finish with a pinch of salt to taste.
10. Optionally, garnish with fresh basil leaves before slicing into wedges and serving your pizza warm.
Serving Suggestions
This pizza is a star on its own, but here are a few fun ways to elevate the experience and create a memorable meal:
- Wine Pairing: Serve alongside a chilled Sauvignon Blanc or Pinot Grigio to accentuate the honey’s sweetness and burrata’s creaminess.
- Beer Match: A crisp lager or pilsner cuts through the richness while complementing the salty prosciutto.
- Salad Side: Pair with a simple mixed greens salad dressed in lemon vinaigrette for extra freshness and balance.
- Charcuterie Board: Offer extra cured meats, olives, and crackers on the side to turn dinner into a casual, shareable feast.
Tips For Perfect Prosciutto and Honey Burrata Pizza
Mastering this pizza is all about balancing temperatures and textures. Keep your oven blazing hot and work swiftly when adding delicate toppings—this way, the burrata melts just right, and the prosciutto stays tender. Let the pizza rest for a minute after baking so the cheese can set slightly, making slicing easier. Don’t skimp on quality: a good olive oil, a floral honey, and fresh burrata make a noticeable difference.
- Use a pizza stone for a crispier crust.
- Feel free to substitute arugula with fresh spinach for a different flavor profile.
- Experiment with different types of honey for varying sweetness levels.
- This pizza pairs beautifully with a light white wine or a crisp lager.
How To Store It
Leftovers (if you have any) deserve just as much care as the first slice. Proper storage keeps your pizza tasting fresh, and reheating the right way brings back that just-out-of-the-oven magic. Follow these simple methods to preserve both crispness and flavor.
- Refrigerate in an airtight container: Let the pizza cool completely, then stack slices with parchment paper between them. Store for up to two days.
- Keep toppings separate: Remove leftover arugula and prosciutto before storing to prevent wilting and sogginess.
- Use parchment paper liners: Place between slices for easy portioning and to avoid sticking.
- Reheat on a baking sheet: Preheat the oven to 400°F, then bake slices for 5–7 minutes on a baking sheet until the crust is crisp and the cheese is warmed through.
Frequently Asked Questions
Here are a few quick answers to common questions, so you can breeze through any pizza prep hiccups:
- How long does it take to prepare this recipe?
From start to finish, you’re looking at about 25–30 minutes. This includes 5–10 minutes to stretch the dough and assemble toppings, 10–12 minutes to bake, and a few minutes to finish with prosciutto, arugula, honey, and cheese before serving.
- Can I make the pizza dough ahead of time?
Yes. If using homemade dough, prepare and knead it according to your favorite recipe, then cover it tightly and refrigerate for up to 24 hours. Bring it to room temperature for about 30 minutes before stretching and baking to ensure an even rise and easy handling.
- What if I don’t have a pizza stone—how do I ensure a crisp crust?
Preheat your oven on the highest setting with a baking sheet or inverted heavy-duty sheet pan inside. Stretch the dough thin, place it on parchment, then transfer it quickly onto the hot surface. A hot pan mimics a pizza stone’s direct heat, giving you a crispier base.
- Can I bake the prosciutto with the pizza instead of adding it after baking?
You can, but it will become crispy rather than tender. To preserve prosciutto’s delicate texture, it’s best to layer it on immediately after baking. If you prefer crisp prosciutto, add it in the last 3–4 minutes of baking.
- What types of honey work best on this pizza?
Mild, floral honeys like orange blossom or clover add gentle sweetness without overpowering. For a bolder contrast, try wildflower or buckwheat honey. Each variety will subtly change the flavor profile, so feel free to experiment.
- How should I store and reheat leftovers?
Store any leftover slices in an airtight container in the refrigerator for up to two days. To reheat, place slices in a preheated 400°F oven or toaster oven for 5–7 minutes on a baking sheet until the crust is crisp again and the cheese is warmed through. Avoid using the microwave to prevent sogginess.
- What wine or beer pairs best with this pizza?
A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio highlights the burrata and honey without overwhelming them. If you prefer beer, opt for a light lager or a pilsner—its mild bitterness complements the salty prosciutto and peppery arugula.
What Makes This Special
This pizza brings together the luxe creaminess of burrata, the savory allure of prosciutto, and the bright zing of honey and arugula in every single bite. The contrast between a crackly crust and silky cheese feels indulgent but stays simple enough for a weeknight dinner. Print this article, tuck it into your recipe binder, and know that you have a foolproof crowd-pleaser ready whenever you need to impress. Tried it already? Drop a comment, share your tweaks, or ask questions—I’m here to chat pizza anytime!
Prosciutto and Honey Burrata Pizza
Description
Experience the contrast of silky burrata and savory prosciutto atop a golden, crisp pizza base. Fresh arugula and sweet honey add brightness, while Parmesan and black pepper finish each bite with depth.
Ingredients
Instructions
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Preheat your oven to 475°F (245°C) or the highest setting available on your oven. If you have a pizza stone, place it in the oven while preheating.
-
On a lightly floured surface, stretch or roll out your pizza dough into your desired shape and thickness. Aim for about 12 inches in diameter.
-
Transfer the rolled-out dough onto a pizza peel or a baking sheet lined with parchment paper.
-
Brush the surface of the dough with 1 tablespoon of olive oil, making sure to cover it evenly.
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Tear the burrata cheese into smaller pieces and evenly distribute them over the dough.
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Bake the pizza in the preheated oven for about 10-12 minutes or until the crust is golden brown and the cheese is bubbly.
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Remove the pizza from the oven, and quickly layer the prosciutto slices over the top.
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Scatter the arugula over the pizza, and drizzle with the remaining tablespoon of olive oil and the honey.
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Sprinkle the Parmesan cheese and black pepper over the entire pizza, then add a pinch of salt to taste.
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Optionally, garnish with fresh basil leaves before slicing the pizza into wedges and serving warm.
Note
- Use a pizza stone for a crispier crust.
- Feel free to substitute arugula with fresh spinach for a different flavor profile.
- Experiment with different types of honey for varying sweetness levels.
- This pizza pairs beautifully with a light white wine or a crisp lager.
