Prosciutto and Honey Burrata Pizza is one of those recipes that looks fancy but comes together so easily you’ll wonder why you ever ordered takeout. The combination of creamy burrata, salty prosciutto, and that subtle honey drizzle creates something truly special on a crispy golden crust.
I first discovered this flavor combination at a little Italian restaurant during a trip to visit my cousin in Chicago, and I knew immediately I had to recreate it in my own kitchen. The way the honey mingles with the salty prosciutto reminded me of the sweet and savory dishes my grandmother would make, always finding that perfect balance that keeps you coming back for another bite. After testing this recipe countless times for my family, I finally got it just right. Time to get your hands floury.
The Secret Behind This Pizza
What makes this pizza work so beautifully is the restraint in toppings and the quality of each ingredient. Over the years in my kitchen, I’ve learned that sometimes less truly is more, especially when you’re working with ingredients as flavorful as burrata and prosciutto.
- Uses just a handful of high-quality ingredients for maximum impact
- Comes together in about 20 minutes from start to finish
- Delivers gourmet restaurant flavors at home
- Works perfectly for casual weeknight dinners or entertaining guests
- Creates visual appeal that makes every slice Instagram-worthy
- Adapts easily to different dietary preferences and variations
In my experience, the key to this pizza is getting that crust partially baked before adding the delicate burrata, which keeps the cheese creamy and fresh rather than overcooked.
What Goes Into This Pizza
Fresh pizza dough forms the foundation of your pizza and should be rolled thin for the crispiest results. I always choose room-temperature dough because it rolls out more easily and bakes more evenly.
Burrata cheese brings that luxurious creamy center that oozes when you cut into the pizza. In my kitchen, I prefer using room temperature burrata because it melts slightly without completely liquefying, creating the perfect texture.
Prosciutto adds that delicate, salty element that balances the rich cheese and sweet honey. The thin slices crisp up slightly in the oven, adding wonderful texture contrast.
High-quality honey should be mild and floral rather than strongly flavored. I’ve learned to choose varieties like acacia or clover that complement rather than overpower the other ingredients.
Fresh basil leaves provide aromatic freshness and a pop of green color that makes the pizza look as good as it tastes. Adding them after baking preserves their bright flavor and aroma.
Olive oil brushed on the crust edges creates that golden, crispy border that’s essential to great pizza. It also adds richness and helps the crust brown beautifully.
Sea salt and cracked black pepper finish the pizza with just the right seasoning that brings all the flavors together without overwhelming the delicate balance.
From Start to Finish
Step 1. Preheat your oven to 475°F and roll out your pizza dough on a floured surface to your desired thickness, then transfer it carefully to a parchment-lined baking sheet or preheated pizza stone. I’ve found that working with well-floured hands prevents the dough from sticking and tearing.
Step 2. Lightly brush the edges of the dough with olive oil to ensure they become golden and crisp during baking, creating that restaurant-quality crust everyone loves.
Step 3. Bake the dough for 8 to 10 minutes until it starts to set and becomes firm but is not browned, which creates the perfect base for your toppings. Betty always checks at 8 minutes to prevent overbaking at this stage.
Step 4. Remove the partially baked crust from the oven and dollop torn pieces of burrata evenly over the crust, then layer the thin slices of prosciutto across the top ensuring each slice has both cheese and meat. Through trial and error, I learned that tearing the burrata rather than slicing it creates those beautiful creamy pockets.
Step 5. Generously drizzle high-quality honey all over the pizza, sprinkle fresh basil leaves on top, and season with a pinch of sea salt and cracked black pepper for the perfect finishing touch.
Step 6. For slightly warmed burrata, return the pizza to the oven for an additional 2 to 3 minutes, or serve immediately to enjoy the cheese fresh and creamy. My family prefers the cheese just barely warmed through.
Leftover Magic
I typically store leftover pizza slices in an airtight container in the refrigerator for up to 2 days, though honestly, this pizza rarely lasts that long in my house. The burrata becomes firmer when cold but still tastes delicious.
For freezing, I recommend freezing assembled but unbaked pizzas wrapped tightly in plastic wrap and then aluminum foil. You can bake them directly from frozen, just add 5-7 minutes to the baking time. Betty’s freezing method works well for meal prep when you want homemade pizza ready anytime.
For the best texture, I reheat leftover pizza in a skillet over medium heat with a lid on for 3-4 minutes rather than using the microwave. This method keeps the crust crisp while warming the toppings through. The oven also works beautifully at 350°F for about 8 minutes.
Complete Your Meal
The rich, creamy flavors of Prosciutto and Honey Burrata Pizza pair wonderfully with lighter sides that provide fresh contrast to the indulgent pizza.
- Crisp mixed greens salad with a light vinaigrette cuts through the richness and adds freshness to your meal
- Light citrusy vinaigrette made with lemon juice and olive oil refreshes your palate between slices
- Roasted vegetables like cherry tomatoes or asparagus add color and nutrition
- Bite-sized squares make this pizza perfect for party platters and appetizer spreads
- Extra honey drizzle served on the side lets everyone customize their sweetness level
- Handful of arugula on top adds peppery bite and makes the pizza feel more substantial
FAQs
I recommend using fresh mozzarella if burrata isn’t available, though you’ll miss that creamy center. Many home cooks find success with adding a drizzle of heavy cream over the mozzarella for extra richness.
The best approach I’ve tested is pre-baking the crust as directed and making sure your burrata isn’t sitting in excess liquid before adding it to the pizza. Betty’s solution is to drain the burrata on paper towels for a few minutes first.
To prevent quality issues, I recommend assembling the pizza just before baking. You can pre-bake the crust up to 4 hours ahead and store it at room temperature covered with a kitchen towel.
Prosciutto and Honey Burrata Pizza
Ingredients
Equipment
Method
- Preheat your oven to 475°F (245°C). On a floured surface, roll out your pizza dough to your desired thickness, then transfer it carefully to a parchment-lined baking sheet or preheated pizza stone.
- Lightly brush the edges of the dough with olive oil to ensure they become golden and crisp during baking.
- Bake the dough for 8 to 10 minutes, until it starts to set and becomes firm but is not browned.
- Remove the partially baked crust from the oven. Dollop torn pieces of burrata evenly over the crust. Layer the thin slices of prosciutto across the top ensuring each slice has both cheese and meat.
- Generously drizzle high-quality honey all over the pizza. Sprinkle fresh basil leaves and season with a pinch of sea salt and cracked black pepper.
- For a slightly warmed burrata, return the pizza to the oven for an additional 2 to 3 minutes. Alternatively, serve immediately to enjoy the cheese fresh and creamy.
