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Homemade Prosciutto and Honey Burrata Pizza is the kind of pizza that feels restaurant-level without asking much from you. The crust gets golden and chewy, the prosciutto turns savory at the edges, and the burrata melts just enough from the heat of the pizza.
I like this one because the toppings stay balanced. Honey softens the saltiness of the prosciutto, arugula keeps it fresh, and the garlic herb oil gives the crust real flavor before anything else goes on.
The Sweet-Salty Lineup
Use a soft, milky burrata and prosciutto that is sliced thin enough to drape. The dough is simple, but warm water and a short rest make it much easier to stretch.
- All-purpose flour. Gives the crust enough chew while staying easy to work by hand.
- Instant yeast. Helps the dough puff quickly without a long rise.
- Warm water. Wakes up the yeast and brings the dough together.
- Olive oil. Softens the dough and carries the garlic and herbs across the crust.
- Garlic. Adds savory depth before the toppings go on.
- Oregano and thyme. Give the white pizza base a fragrant, herby backbone.
- Prosciutto. Brings salty, savory flavor and delicate crisp edges.
- Burrata. Adds cool creaminess after baking so the pizza stays lush.
- Arugula. Gives peppery freshness and keeps each bite from feeling heavy.
- Lemon juice. Brightens the greens and cuts the richness.
- Honey. Finishes the pizza with a glossy sweet drizzle.
- Crushed red pepper. Adds a small hit of heat that works with the honey.
Bake It Then Finish Fresh
- Mix the dough. Stir flour, yeast, sugar, salt, warm water, and olive oil until shaggy, then knead briefly until smooth.
- Rest and season. Let the dough sit for 10 minutes while you mix olive oil with garlic, oregano, and thyme.
- Shape the crust. Press or stretch the dough into a 12-inch round with a slightly thicker rim and a thinner center.
- Add the first toppings. Brush the crust with garlic herb oil and lay the prosciutto over the top.
- Bake until golden. Bake at 425°F until the crust is puffed, browned underneath, and crisp at the edges.
- Finish the pizza. Tear burrata over the hot crust, add lemon-dressed arugula, then drizzle with honey and a pinch of chili.
Homemade Dough That Behaves
The dough should feel soft and a little tacky, not stiff. Add flour slowly while kneading because too much makes the crust tough. If it sticks to your hands, dust the counter instead of dumping flour straight into the bowl. A short rest matters too. Ten minutes lets the flour hydrate and relax, so the dough stretches instead of pulling back. Fleischmann's version of prosciutto and honey burrata pizza uses a quick-rise approach, which is a good fit for a weeknight crust.
Why Burrata Goes Last
Burrata has a creamy center, so baking it from the start can turn the pizza wet. Add it right after the crust leaves the oven. The outside softens, the middle loosens, and you still get clean creamy pockets instead of a milky puddle. If your burrata is packed in a lot of liquid, drain it and pat the outside gently before tearing. For another burrata dinner idea, the zucchini carbonara with crispy prosciutto and burrata uses the same creamy-salty pairing in a totally different way.
Honey Needs Restraint
One tablespoon is enough for a 12-inch pizza. Drizzle it in thin lines while the pizza is hot, then taste before adding more. Honey should round off the prosciutto, not make the pizza read like dessert. Hot honey works if you want more heat, or you can warm plain honey with a pinch of crushed red pepper. If you like that sweet heat angle, sausage rolls with hot honey and thyme are a good appetizer to serve with the same jar.
Arugula Keeps It Bright
Dress the arugula at the last second with lemon juice, a little olive oil, salt, and pepper. Too early, and the leaves wilt before they hit the pizza. The greens should look fresh, not cooked. If arugula is too peppery for your table, use baby spinach or basil leaves. A small side of melon and prosciutto salad also works well because the fruit echoes the honey without adding heaviness.
Storage And Reheat Notes
This pizza is best right away, but leftovers can be saved. Store slices in an airtight container in the fridge for up to 3 days. The FoodSafety.gov cold storage chart is a helpful reference for leftovers in general. Reheat slices in a skillet over medium-low heat until the crust crisps, then cover for a minute to warm the top. The burrata will melt more the second time, but the flavor still holds.
Easy Ways To Change It
For a sharper pizza, add shaved parmesan after baking. For more sweetness, scatter a few thin pear slices under the prosciutto before baking. For a richer base, brush the crust with a spoonful of homemade garlic sauce for pizza instead of plain herb oil. Keep the toppings light either way. Burrata, prosciutto, greens, and honey work because there is room for each one to show up.
Summary
Serve this pizza right away while the crust is crisp and the burrata is soft. Add the arugula and honey after baking so the greens stay lively and the drizzle tastes bright.
FAQs
- Can I use store-bought pizza dough?
Yes. Use about 1 pound of dough and let it sit at room temperature for 30 minutes before shaping. Cold dough snaps back and is harder to stretch.
- Do I bake burrata on the pizza?
Add burrata after the crust comes out of the oven. The heat of the pizza softens it without drying it out or making the center watery.
- What can I use instead of prosciutto?
Thin speck, coppa, or very thin salami work well. For a meatless version, use roasted mushrooms or caramelized onions and finish with extra flaky salt.
- How do I keep the crust from getting soggy?
Use a hot oven, keep the center of the dough thin, and drain any excess liquid from the burrata before topping. Add the burrata only after baking.
- Can I make the dough ahead?
Yes. Mix and knead the dough, then refrigerate it in an oiled covered bowl for up to 24 hours. Bring it to room temperature before shaping.
- What goes well with this pizza?
A crisp salad is the easiest side. Melon, cucumber, shaved fennel, or bitter greens all work because they cut through the rich cheese and salty prosciutto.
