Prosciutto and Honey Burrata Pizza

Prosciutto pizza delivers exquisite flavor harmony through carefully balanced contrasts. This exceptional creation combines salty cured ham with creamy burrata cheese, peppery arugula, and sweet honey drizzle resting atop a perfectly baked herby crust for an unforgettable dining experience ready in just 30 minutes.

I discovered this combination after experimenting with leftover prosciutto from a charcuterie board. The first bite immediately transported me to a small trattoria in northern Italy where similar flavor combinations had captivated my palate years earlier. My dinner guests consistently request this pizza whenever they visit, often claiming it surpasses pizzeria versions.

Perfect Dough Foundation

• All-purpose flour: Provides ideal structure without becoming too chewy. Unbleached varieties offer slightly better flavor while maintaining consistent performance across different brands.
• Rapid-rise instant yeast: Eliminates traditional lengthy rising periods. This specialized yeast activates quickly and works efficiently to create perfectly textured dough without extended waiting.
• Granulated sugar: Feeds the yeast while contributing subtle background sweetness. Even this small amount significantly improves crust flavor while helping achieve beautiful browning.
• Salt: Enhances dough flavor while regulating yeast activity for proper rise. Without this critical ingredient, the crust would taste flat and potentially rise too quickly.
• Warm water: Activates yeast while hydrating flour proteins. Temperature matters critically—ideally between 105-115°F to activate yeast without damaging it.
• Olive oil: Adds richness and prevents dough from drying out. Choose quality oil as its flavor remains noticeable in the finished product.

Crafting The Perfect Base

Yeast Activation:

Combine warm water with instant yeast, sugar, and salt in a large mixing bowl. Whisk briefly to incorporate all ingredients evenly before proceeding. The liquid should appear slightly cloudy as yeast begins dissolving.

Initial Dough Formation:

Add one cup flour along with olive oil to liquid mixture. Mix thoroughly until completely smooth with no dry spots remaining. This creates a loose, pancake-batter consistency that allows yeast to distribute evenly throughout dough.

Gradual Flour Incorporation:

Add remaining flour gradually while stirring continuously. As dough begins coming together, turn onto floured surface for final incorporation. The dough should feel slightly tacky but not sticky when properly developed.

Kneading Technique:

Press palms firmly into dough center, pushing forward then folding back toward yourself repeatedly. Continue this motion for approximately three minutes until dough becomes smooth and elastic with slight resistance when poked.

Resting Period:

Shape dough into a ball and allow to rest uncovered for ten minutes. During this brief period, gluten relaxes for easier shaping while yeast begins limited fermentation for flavor development.

Shaping Strategy:

Press dough outward from center using fingertips rather than a rolling pin. Create slightly thicker edge around perimeter to form traditional pizza crust. Lift occasionally to ensure bottom remains lightly floured and free from surface.

Flavor Building Process

Garlic Oil Application:

Combine minced garlic with olive oil, dried oregano, basil, and a pinch of red pepper flakes. Brush generously across entire dough surface, ensuring even coverage including outer crust. This creates an aromatic foundation that permeates the finished pizza.

Prosciutto Placement:

Arrange thin prosciutto slices across pizza surface in slightly overlapping pattern. Leave small spaces between pieces for visual appeal after baking. The meat will shrink and caramelize during baking, intensifying its savory qualities.

High-Heat Baking:

Transfer pizza with parchment paper directly onto preheated pizza stone or inverted baking sheet. Bake at 475°F for approximately 12 minutes until crust achieves golden color with slight charring on edges. The high temperature creates proper crust texture while crisping prosciutto edges.

Fresh Topping Finale:

Drain burrata completely before tearing into irregular chunks. Scatter across hot pizza immediately after removing from oven. The residual heat gently warms cheese without fully melting it, maintaining its distinctive creamy texture.

Final Touches:

Toss fresh arugula with fresh lemon juice, olive oil, salt, and pepper. Distribute generously across pizza surface, allowing some leaves to remain visible while others nestle between prosciutto and burrata. Complete with substantial honey drizzle using back-and-forth motion across entire surface. The warm pizza slightly melts honey, allowing it to penetrate between layers for perfect sweet-savory balance in every bite.

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My family particularly enjoys this pizza during transitional seasons when both hearty and fresh elements feel appropriate. My husband, typically hesitant about 'fancy pizzas,' specifically requests this version monthly, claiming the sweet-salty balance satisfies cravings better than traditional pepperoni.

Seasonal Adaptations

Spring preparations benefit from adding thinly sliced asparagus beneath prosciutto before baking. The vegetable caramelizes slightly while maintaining subtle crunch that complements creamy burrata beautifully.

Customization Options

Cheese alternatives provide interesting variations when burrata proves unavailable. Fresh mozzarella offers similar creaminess with firmer texture, while ricotta dollops create different textural experience with comparable flavor profile.

Perfect Preservation

Store leftover pizza in a single layer in an airtight container. Refrigerate immediately and consume within three days for optimal quality. The fresh toppings make longer storage inadvisable.

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This prosciutto pizza represents culinary balance at its finest. The interplay between salty meat, creamy cheese, peppery greens, and sweet honey creates a sophisticated flavor profile that belies its simple preparation. When I serve this pizza to guests, conversation inevitably pauses momentarily as everyone experiences that perfect first bite combining all elements. These momentary silences followed by expressions of delight confirm that sometimes the most satisfying culinary experiences come from thoughtful combinations rather than complicated techniques.

Frequently Asked Questions

→ Can I use store-bought pizza dough?

Yes, you can substitute pre-made pizza dough to save time. Let it come to room temperature before stretching.

→ What if I can't find burrata cheese?

Fresh mozzarella is the best substitute, though it won't be quite as creamy as burrata.

→ Can I prepare the dough ahead of time?

Yes, you can make the dough up to 24 hours ahead and store it in the refrigerator. Bring to room temperature before shaping.

→ What can I substitute for arugula?

Baby spinach or mixed greens work well, though they'll provide a milder flavor than peppery arugula.

→ Can I add this pizza on a pizza stone?

Yes, a preheated pizza stone will create an even crispier crust. Preheat it in the oven and carefully transfer the pizza with a pizza peel.