Prosciutto and Honey Burrata Pizza
A delightful blend of salty and sweet flavors, featuring creamy burrata and savory prosciutto on a perfectly baked pizza crust.
Ingredients
Pizza Base
- 1 pre-made pizza dough (store-bought or homemade)
Toppings
- 8 oz burrata cheese ≈225 g
- 4 oz thinly sliced prosciutto ≈115 g
- 2 Tbsp honey
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ½ cup shredded mozzarella cheese
- Fresh arugula, for garnish (optional)
- Salt and pepper, to taste
- Optional: red pepper flakes, for a bit of heat
Instructions
Preparation
- Preheat your oven to 475°F (245°C). If you're using a pizza stone, place it in the oven to heat up. Line a baking sheet with parchment paper if you're using one.
- Roll out the pizza dough on a lightly floured surface to your desired thickness, typically about 12 inches in diameter. If using store-bought dough, follow package instructions for stretching and shaping.
- Transfer the dough to the prepared baking sheet or preheated pizza stone. Brush the surface lightly with olive oil, and sprinkle the minced garlic evenly over the dough.
- Sprinkle the shredded mozzarella cheese evenly across the dough, followed by tearing the burrata into smaller pieces and placing them atop the cheese.
- Add the prosciutto slices, distributing them evenly across the pizza. Season with salt and pepper, keeping in mind that the prosciutto is already salty.
Cooking
- Bake in the preheated oven for 8-10 minutes, or until the crust is golden brown and the cheese is bubbly. Keep an eye on it, as ovens may vary.
- Once cooked, remove the pizza from the oven and drizzle generously with honey. Optional: add red pepper flakes for a slightly spicy kick.
- Garnish with fresh arugula if desired, slice, and serve immediately. Enjoy the wonderful medley of flavors!
Notes
Use a high-quality burrata for the best flavor and texture. Let the pizza cool for a minute before slicing to ensure the cheese holds its shape. Experiment with adding figs or arugula before serving for extra depth of flavor. This pizza pairs beautifully with a crisp white wine or a light-bodied red.