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Who can resist the perfect balance of crispy crust, creamy burrata, and savory prosciutto? This Prosciutto and Honey Burrata Pizza brings together artisan flavors in a way that feels both indulgent and effortless. The contrast of salty prosciutto, fresh arugula, and a drizzle of sweet honey makes every bite an experience—one that’s perfect for a cozy night in or impressing guests at your next gathering.
With homemade pizza dough as the foundation, this recipe delivers a restaurant-quality taste right from your own oven. Whether you’re a seasoned pizza maker or trying something new, you’ll love how easy it is to create a gourmet pizza at home. Ready to make pizza night unforgettable? Let’s get started!
Why You’ll Love This Recipe
There’s something magical about a pizza that strikes the perfect balance between crispy, creamy, salty, and sweet—and this Prosciutto and Honey Burrata Pizza does just that! Here’s why you’ll love making (and eating) this masterpiece:
- Gourmet flavors at home – No need to visit an upscale pizzeria when you can create this Italian-style pizza right in your own kitchen.
- Easy homemade dough – With just a few simple ingredients, you’ll have a light, airy crust that’s both crisp and chewy.
- A sweet and savory combination – The salty prosciutto and rich burrata pair beautifully with the peppery arugula and drizzle of honey.
- Minimal effort, maximum flavor – This recipe looks and tastes restaurant-worthy, but it’s surprisingly simple to prepare.
Perfect for date nights, dinner parties, or a cozy weekend treat, this pizza will become a go-to in your kitchen. Ready to make something unforgettable? Let’s get started!
Ingredients You’ll Need
Creating this Prosciutto and Honey Burrata Pizza at home is easier than you think! With a few high-quality ingredients, you’ll achieve a crispy crust, creamy cheese, and perfectly balanced flavors. Here’s what you’ll need:
Pizza Dough:
- 2 – 2¼ cups all-purpose flour – Provides structure and a light, chewy texture.
- 1 envelope Fleischmann’s® RapidRise® Instant Yeast – Helps the dough rise quickly, so you don’t have to wait hours!
- 1½ teaspoons granulated sugar – Slightly enhances flavor and activates the yeast.
- ½ teaspoon salt – Essential for bringing out the dough’s taste.
- ⅔ cup warm water – Activates the yeast for a perfect rise (should be around 110°F).
- 3 tablespoons olive oil – Adds moisture and a slight crispness to the crust.
Herbed Oil:
- 3 tablespoons olive oil – Infuses the crust with extra richness.
- 2 cloves garlic (minced) – Brings an aromatic depth to the pizza base.
- 1 teaspoon dried oregano – Classic Italian seasoning for an authentic touch.
- ½ teaspoon fresh thyme – Adds a subtle, earthy note to the crust.
Toppings:
- 2 oz prosciutto – Delivers a savory, slightly crispy texture after baking.
- 6 oz burrata cheese – The star of the dish, with a buttery, creamy center.
- 2 handfuls arugula – Adds a fresh, peppery contrast to the richness.
- Juice of ½ lemon – Enhances the arugula with a touch of brightness.
- ¼ teaspoon crushed red pepper – Brings a mild heat for extra depth.
- Pinch of salt & ¼ teaspoon cracked black pepper – Balances and enhances all the flavors.
- 1 tablespoon honey – A sweet finishing touch that ties everything together.
Pro Tip:
For the best results, use fresh burrata and high-quality prosciutto—the flavors shine when the ingredients are top-notch! Now that you’ve got everything ready, let’s move on to making the perfect dough.
How to Make Prosciutto and Honey Burrata Pizza
Now that you have all your ingredients ready, let’s walk through the step-by-step process to create this crispy, creamy, and flavor-packed pizza. Follow along, and you’ll have a gourmet masterpiece in no time!
1: Prepare the Dough
- Mix the dry ingredients – In a large bowl, whisk together 1 cup of flour, yeast, sugar, and salt. This ensures even distribution of the yeast and helps the dough rise properly.
- Add wet ingredients – Pour in the warm water and olive oil, stirring with a wooden spoon until a sticky dough forms.
- Incorporate more flour – Gradually mix in another cup of flour, stirring until the dough becomes shaggy.
- Knead the dough – Transfer the dough to a lightly floured surface and knead for about 1 minute, adding up to ¼ cup more flour if needed. The dough should be soft and slightly tacky but not too sticky.
- Let it rest – Shape the dough into a ball and let it rest for 10 minutes while you prepare the herbed oil. This allows the gluten to relax, making it easier to stretch.
2: Make the Herbed Oil
- In a small dish, mix together olive oil, minced garlic, dried oregano, and fresh thyme.
- Let it sit while the dough rests—this allows the flavors to infuse into the oil, giving your crust an extra aromatic boost.
3: Shape the Pizza Crust
- Preheat your oven to 425°F (220°C) – A hot oven ensures a crispy, golden crust.
- Prepare the pizza pan – If using a perforated pizza pan, line it with parchment paper for easy removal. If using a baking sheet or pizza stone, lightly dust it with flour.
- Shape the dough – Place the dough onto the prepared pan and gently press it out into a 12-13″ circle, keeping the edges slightly thicker than the center. If the dough resists stretching, let it rest for a few minutes before continuing.
4: Bake the Pizza Base
- Brush the dough generously with the herbed oil, ensuring the flavors seep into the crust.
- Arrange the prosciutto evenly on top—baking it directly on the dough gives it a crispy, slightly caramelized texture.
- Bake for 20-25 minutes, or until the crust is golden brown and slightly puffed.
5: Add the Fresh Toppings
- Top with burrata – Once out of the oven, immediately tear the burrata into chunks and place it on the hot pizza. The heat will slightly melt the cheese, making it lusciously creamy.
- Toss the arugula – In a small bowl, combine arugula, lemon juice, crushed red pepper, salt, and black pepper. This step enhances the greens with a slight tang and spice.
- Finish with honey – Drizzle 1 tablespoon of honey over the entire pizza for that perfect sweet and savory contrast.
6: Slice & Enjoy!
- Let the pizza sit for 2-3 minutes to allow the burrata to soften.
- Slice into even portions and serve warm. Every bite delivers crispy crust, creamy cheese, and that irresistible sweet-salty balance.
Pro Tips for the Best Pizza:
- Use a pizza stone for a crispier crust.
- Let the dough rest longer if it’s tough to stretch.
- Add extra honey or crushed red pepper if you love bold flavors!
Now that your Prosciutto and Honey Burrata Pizza is ready, get ready to savor every bite.
You Must Know: Pro Tips for the Perfect Prosciutto and Honey Burrata Pizza
Before you take your first bite of this gourmet pizza, here are a few key tips and tricks to ensure it turns out perfectly every time!
1. The Secret to a Light, Crispy Crust
- Use warm water (110°F/43°C) for the yeast – If it’s too hot, it can kill the yeast; too cold, and it won’t activate properly.
- Don’t skip the resting time – Even 10 minutes allows the gluten to relax, making the dough easier to stretch.
- A perforated pizza pan or stone works best – It allows heat to circulate evenly, giving you that crispy, airy crust.
2. When to Add the Burrata
- Never bake burrata with the pizza – Unlike mozzarella, burrata has a soft, creamy center that melts beautifully on hot pizza. Adding it after baking ensures it stays lusciously creamy rather than drying out.
3. Prosciutto: Bake or Add Later?
- Baking prosciutto makes it crispy, enhancing its texture.
- Adding it after baking keeps it soft and intensely flavorful.
- Try a mix of both – Bake some prosciutto and add a few fresh slices after for a contrast in texture!
4. The Magic of Sweet & Savory
- The honey drizzle is what makes this pizza irresistible—don’t skip it!
- If you prefer a bolder sweetness, try hot honey for a little heat.
5. Arugula: Freshness Matters
- Always add arugula after baking to keep it fresh and vibrant.
- Toss it with lemon juice and seasonings to elevate its natural peppery bite.
6. Storage & Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in the oven at 375°F (190°C) for 5-7 minutes to restore crispness—avoid the microwave, which makes the crust soggy.
7. Customize Your Pizza!
Want to switch things up? Here are some fun variations:
Swap arugula for fresh basil: a classic Italian twist.
Try fig jam instead of honey: deeper sweetness.
Add a drizzle of balsamic glaze: extra richness.
Use truffle honey: an elevated, earthy flavor.
This Prosciutto and Honey Burrata Pizza is all about balance and indulgence—now you know how to make it perfect every time!
Frequently Asked Questions
Got questions about making this Prosciutto and Honey Burrata Pizza? Here are the answers to some common concerns to help you perfect your pizza!
Yes! You can prepare the dough up to 24 hours in advance. Simply:
Refrigerate: After kneading, place the dough in an airtight container and store it in the fridge.
Bring to room temp: Let it sit at room temperature for about 30 minutes before stretching and baking.
If you can’t find burrata, try:
Fresh mozzarella – Similar but slightly firmer.
Ricotta cheese – Offers a creamy, slightly sweet alternative.
Stracciatella cheese – The creamy inside of burrata, available separately!
Absolutely! If you’re short on time, grab a high-quality store-bought dough and follow the same stretching and baking instructions.
Use a pizza stone or perforated pizza pan – They allow air to circulate for a crispier base.
Preheat the oven fully – Bake at 425°F (220°C) or higher for the best results.
Brush the dough with herbed oil – This helps create a flavorful, golden-brown crust.
Of course! This pizza is versatile. Try:
Fresh figs or caramelized onions – For a sweet contrast.
Crushed walnuts or pine nuts – Adds crunch and depth.
Balsamic glaze drizzle – Enhances the sweet-savory balance.
Store in an airtight container in the fridge for up to 2 days.
Reheat in the oven at 375°F (190°C) for 5-7 minutes for a crispier crust.
Avoid microwaving – It makes the crust soft and chewy.
Yes! Simply swap the all-purpose flour for a 1:1 gluten-free blend or use a gluten-free pizza crust from the store.
Prosecco – The light bubbles cut through the richness.
Pinot Grigio – A crisp white that complements the burrata.
Chianti or Pinot Noir – Smooth, medium-bodied reds that pair beautifully with prosciutto.
Now you’re ready to make this Prosciutto and Honey Burrata Pizza like a pro! Let me know if you have any other questions!
Prosciutto and Honey Burrata Pizza
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 1 large pizza
- Category: Bakes
- Method: Baking
- Cuisine: Italian
Description
This Prosciutto and Honey Burrata Pizza is the perfect blend of crispy crust, creamy burrata, and savory prosciutto, all topped with peppery arugula and a sweet honey drizzle. The combination of homemade dough, herbed oil, and fresh toppings creates a restaurant-quality experience right from your kitchen. Perfect for pizza nights, date nights, or an elegant appetizer, this recipe is simple yet sophisticated.
Ingredients
Dough:
- 2 – 2¼ cups all-purpose flour
- 1 envelope Fleischmann’s® RapidRise® Instant Yeast
- 1½ teaspoons granulated sugar
- ½ teaspoon salt
- ⅔ cup warm water (around 110°F)
- 3 tablespoons olive oil
Herbed Oil:
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon fresh thyme
Toppings:
- 2 oz prosciutto
- 6 oz burrata cheese
- 2 handfuls arugula
- Juice of ½ lemon
- ¼ teaspoon crushed red pepper
- Pinch of salt
- ¼ teaspoon cracked black pepper
- 1 tablespoon honey
Instructions
-
Prepare the Dough:
- In a large bowl, whisk 1 cup of flour, yeast, sugar, and salt.
- Add warm water and olive oil, mixing until a sticky dough forms.
- Stir in another cup of flour, then knead for 1 minute on a floured surface, adding up to ¼ cup more flour if needed.
- Shape into a ball and let rest for 10 minutes.
-
Make the Herbed Oil:
- Combine olive oil, garlic, oregano, and thyme in a small dish.
-
Shape the Pizza:
- Preheat oven to 425°F (220°C).
- Press dough onto a parchment-lined pizza pan, shaping into a 12-13” circle with a thicker crust edge.
- Brush with herbed oil and top with prosciutto.
-
Bake the Pizza:
- Bake for 20-25 minutes, until golden brown and crisp.
-
Finish with Fresh Toppings:
- Tear burrata into chunks and place on the hot pizza.
- Toss arugula with lemon juice, red pepper, salt, and black pepper, then scatter over the pizza.
- Drizzle with honey before serving.
Notes
- For best results, use a perforated pizza pan for even baking.
- If the dough is too stiff to stretch, let it rest a few more minutes.
- Add burrata after baking to keep its creamy texture.
Nutrition
- Serving Size: 1
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 40 mg
Keywords: Homemade pizza, burrata pizza, gourmet pizza, prosciutto pizza, Italian pizza, sweet and savory pizza, crispy crust pizza, artisan pizza
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