Homemade Prosciutto and Honey Burrata Pizza (Print version)
A sweet-salty homemade pizza with crisp golden crust, prosciutto, creamy burrata, lemony arugula, and honey.
# Ingredients:
For the quick dough
01 -
2 to 2 1/4 cups (240 to 270 g) all-purpose flour, plus more for shaping
02 -
1 packet (2 1/4 teaspoons) instant yeast
03 -
1 1/2 teaspoons granulated sugar
04 -
1/2 teaspoon fine salt
05 -
2/3 cup (160 ml) warm water, about 120°F
06 -
3 tablespoons olive oil
For the toppings
07 -
3 tablespoons olive oil
08 -
2 cloves garlic, finely minced
09 -
1 teaspoon dried oregano
10 -
1/2 teaspoon fresh thyme leaves
11 -
2 oz (55 g) thinly sliced prosciutto
12 -
6 oz (170 g) burrata, drained
13 -
2 packed handfuls baby arugula
14 -
1 tablespoon fresh lemon juice
15 -
1 tablespoon honey, plus more to taste
16 -
1/4 teaspoon crushed red pepper flakes
17 -
1/4 teaspoon cracked black pepper
18 -
Flaky salt, to taste
# Instructions:
01 -
In a large bowl, whisk 1 cup flour with the yeast, sugar, and salt. Stir in warm water and 3 tablespoons olive oil until wet and loose. Add 1 more cup flour and mix until a shaggy dough forms.
02 -
Turn the dough onto a floured surface and knead for about 1 minute, adding only enough flour to keep it from sticking. Shape into a ball, cover, and rest for 10 minutes.
03 -
Preheat the oven to 425°F. Line a pizza pan or baking sheet with parchment and dust lightly with flour.
04 -
Stir 3 tablespoons olive oil with the garlic, oregano, and thyme in a small bowl. Set aside while the dough finishes resting.
05 -
Press or stretch the dough into a 12-inch round with a slightly thicker edge. Brush all over with the herb oil and arrange the prosciutto in loose ribbons on top.
06 -
Bake for 20-25 minutes, until the crust is puffed, golden at the edges, and browned underneath.
07 -
Toss the arugula with lemon juice, black pepper, red pepper flakes, and a tiny pinch of flaky salt.
08 -
Tear the burrata over the hot pizza, add the dressed arugula, and drizzle with honey. Slice and serve right away.
# Good to know:
01 -
Best served immediately after topping with burrata and arugula.
02 -
Let cold dough rest at room temperature before shaping if making ahead.