This Prosciutto and Honey Burrata Pizza has become my go-to when I want something that feels special but doesn’t require hours in the kitchen. I first stumbled onto this combination on a rainy Saturday when I had leftover dough and a ball of burrata in the fridge. The contrast of warm, tender crust with cool, creamy burrata and ribbons of salty prosciutto hit a perfect balance — a little sweet, a little savory, and utterly irresistible. It’s one of those recipes that brightens an ordinary evening and makes guests think you spent far more time and effort than you did.

What makes this version memorable is the simplicity of each element and the care in timing: a partially baked crust to keep the base crisp, torn pieces of burrata placed while the dough is still warm so the cheese remains luxuriously creamy without melting away, and a generous drizzle of high-quality honey that ties everything together. It’s the kind of dish I serve when I want people to linger at the table, to chat, and to tear pieces off together. Whether you’re hosting a casual dinner or assembling a sophisticated brunch board, this pizza is reliably impressive.

Ingredients

• Pizza dough (1 ball): Use a fresh, high-hydration dough if possible — store-bought artisan dough or one made at home. Look for dough labeled for 12-inch pizzas; King Arthur or local bakery doughs work well. Let store-bought dough sit at room temperature 20–30 minutes before stretching for easier handling.
• Olive oil: A mild extra-virgin olive oil for brushing the crust provides color and flavor. I like California or Italian-grown extra-virgin brands with a fruit-forward profile.
• Sea salt and cracked black pepper: Use flaky sea salt (such as Maldon) for finishing, and freshly cracked pepper for a bright bite.
• Burrata (8 oz): Buy fresh burrata from a reputable producer or specialty cheese counter. The core should be soft and milky; look for an intact outer bag of mozzarella and a creamy interior.
• Prosciutto (4 oz): Thinly sliced, ideally from an Italian producer. San Daniele or Parma-style prosciutto add a silky, savory note without overpowering the cheese.
• High-quality honey (2 tbsp): Use a mild, floral honey such as clover or acacia to balance the saltiness without dominating the palate.
• Fresh basil: Bright leaves for garnish add aroma and a fresh herbal finish; tear rather than chop to avoid bruising.

Instructions

Prepare the dough: Preheat the oven to 475°F (245°C) with a pizza stone or an inverted baking sheet inside if you have one; this creates immediate heat transfer for a crisper bottom. On a lightly floured surface, stretch or roll your dough to a 12-inch circle, keeping an edge for the rim. Transfer to a piece of parchment for easy handling or to a well-floured peel if using a stone. Let the dough rest 5 minutes if it resists stretching; this relaxes the gluten and prevents tearing. Brush the crust: Gently brush the outer rim with about 1 tablespoon olive oil and sprinkle lightly with sea salt. This promotes browning and introduces a subtle savory layer to each bite. Be conservative with oil on the center so the crust bakes crisp rather than soggy. Bake partially: Slide the dough (on parchment) onto the preheated stone or baking sheet and bake for 8–10 minutes, until the surface sets and the rim becomes slightly puffy but not fully browned. This par-bake step creates structure so the burrata won’t cause the center to collapse. Add burrata and prosciutto: Remove the partially baked crust from the oven. Tear the burrata into generous pieces and distribute evenly on the warm base; the pieces should sit on the surface, offering pockets of cream. Lay the prosciutto slices across the pizza in delicate ribbons so each bite includes both cheese and cured meat. Drizzle and season: Drizzle 2 tablespoons of honey across the pizza in a crisscross pattern for even sweetness. Scatter fresh basil leaves and finish with a pinch of flaky sea salt and cracked black pepper. If you prefer a slightly warm burrata, return to the oven for 2–3 minutes; otherwise serve immediately to enjoy the full contrast of warm crust and cool cheese.

Storage Tips

Store any leftover pizza in an airtight container in the refrigerator for up to 48 hours. To preserve texture, separate slices with parchment paper. Reheat in a 375°F (190°C) oven for 6–8 minutes to revive crispness; avoid microwaving, which makes the crust chewy and the burrata lose its creamy center. If you anticipate leftovers, consider keeping burrata and prosciutto aside and adding them fresh after reheating the crust.

Ingredient Substitutions

If you don’t have burrata, use fresh mozzarella combined with a spoonful of ricotta in the center to mimic the creamy core. For a vegetarian option, swap prosciutto for thinly sliced roasted beets or grilled eggplant seasoned with a touch of smoked salt. If you need gluten-free, use a certified gluten-free pizza crust — keep in mind cooking times may vary and par-baking is still recommended for structure.

Serving Suggestions

Serve this pizza with a simple arugula salad dressed in lemon and olive oil to cut through the richness, or alongside a citrus fennel salad for a bright counterpoint. Garnish with a few extra basil leaves and an additional tiny drizzle of honey just before serving if you like an extra sweet finish. For wine, choose a dry rosé, a crisp Pinot Grigio, or a light Lambrusco for a festive pairing.

Cultural Background

This recipe is rooted in Italian flavor principles — quality ingredients treated simply to highlight texture and taste. Burrata originates from Puglia in southern Italy and was created as a way to use fresh mozzarella trimmings with cream. Paired with prosciutto, a classic Italian cured meat, the combination reflects Italy’s tradition of balancing dairy and cured meat with a touch of regional sweetness, which in this modern twist is supplied by honey.

Seasonal Adaptations

In summer, add halved cherry tomatoes roasted briefly on the par-baked crust before adding the burrata for a burst of acidity. In autumn, swap basil for arugula tossed in lemon and top with toasted walnuts for crunch. During the holidays, try a fig-honey drizzle and scatter microgreens for a festive presentation that elevates the plate further.

Meal Prep Tips

For easy entertaining, par-bake multiple crusts and refrigerate them for up to 48 hours or freeze for up to a month. Keep burrata chilled until just before serving and arrange prosciutto on a platter. When guests arrive, warm crusts, assemble quickly, and serve — the finishing steps take only minutes and preserve the freshness of the cheese and herbs.

In short, this Prosciutto and Honey Burrata Pizza is an elegant shortcut to a memorable meal: simple to build, delightful to share, and flexible enough to adapt to seasons and dietary needs. Try it on a breezy weekend or for a last-minute dinner party — I promise it will become one of your favorite easy-showstopper recipes.