Prosciutto and Honey Burrata Pizza
Indulge in a symphony of flavors with this Prosciutto and Honey Burrata Pizza, a gourmet delight that effortlessly balances sweet and savory notes. Creamy burrata melts into a golden crust, complemented by the salty richness of prosciutto and a delicate drizzle of golden honey. Finished with fresh basil, this pizza elevates a simple meal into an extraordinary culinary experience, perfect for a sophisticated weeknight dinner or an impressive appetizer.
Prep Time
15 minutes
Cook Time
10-13 minutes
Total Time
25-28 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- A perfect harmony of sweet, salty, and creamy flavors that tantalizes the palate.
- Gourmet taste with minimal effort, making it ideal for both weeknights and entertaining.
- Showcases high-quality ingredients with a simple, elegant presentation.
- Highly customizable; enjoy burrata either cool and fresh or slightly warmed.
- Offers a delightful balance of textures, from crisp crust to silky cheese.
Ingredients
- 1 fresh pizza dough (approximately 300-400 grams or 10-14 oz), store-bought or homemade
- Olive oil, for brushing
- Sea salt, to taste
- Cracked black pepper, to taste
- 225 grams (8 oz) burrata cheese, gently torn into irregular pieces
- 115 grams (4 oz) thinly sliced prosciutto, draped artfully
- 30 milliliters (2 tablespoons) high-quality honey, such as acacia or local wildflower
- A handful of fresh basil leaves, for vibrant garnish
Instructions
- Prepare the Dough: Begin by preheating your oven to 245°C (475°F). Lightly dust a clean work surface with flour, then carefully roll out your pizza dough to your preferred thickness and shape. A thinner crust will yield a crispier result, while a slightly thicker one offers a chewier texture. Gently transfer the prepared dough onto a parchment-lined baking sheet or a preheated pizza stone, ensuring it is centered and flat.
- Brush the Crust: Using a pastry brush, lightly coat the perimeter or edges of the rolled-out dough with a high-quality olive oil. This crucial step helps to create a beautifully golden-brown, irresistibly crisp crust during baking, adding a delightful textural contrast to the finished pizza.
- Bake the Crust: Carefully place the dough into the preheated oven and bake for 8 to 10 minutes. The goal here is a par-bake; the crust should appear set and firm, perhaps just beginning to lighten in color, but not yet fully browned. This foundational bake ensures a sturdy base that won't become soggy under the toppings.
- Add Burrata and Prosciutto: Remove the partially baked crust from the oven. Artfully dollop the torn pieces of creamy burrata cheese evenly across the warm crust. Follow by layering the delicate, thinly sliced prosciutto over the burrata, aiming to distribute the savory meat so that each slice covers both cheese and crust for balanced flavor in every bite.
- Drizzle Honey and Garnish: Generously drizzle your chosen high-quality honey across the entire surface of the pizza. The sweetness will beautifully complement the salty prosciutto and rich burrata. Immediately after, sprinkle a generous amount of fresh basil leaves over the toppings. Finish with a final pinch of flaky sea salt and freshly cracked black pepper to awaken and enhance all the vibrant flavors.
- Final Bake (Optional): For those who prefer a slightly warmed, more melty burrata experience, return the assembled pizza to the oven for an additional 2 to 3 minutes, just until the burrata is warm to the touch and slightly softened. Alternatively, serve the pizza immediately after drizzling and garnishing to enjoy the burrata in its fresh, cool, and exquisitely creamy state.
Tools You’ll Need
- Pizza stone or large baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
- Sharp knife or pizza cutter
Essential Success Tips
- Do not overload the pizza with toppings. Less is often more with high-quality ingredients like burrata and prosciutto to let their flavors shine.
- Use a high-quality fresh pizza dough for the best results; it makes a significant difference in crust texture and flavor.
- Ensure your oven is fully preheated to the specified temperature. A hot oven is key to a crispy crust.
- Drizzle honey just before serving or after the optional final bake to preserve its delicate sweetness and prevent it from burning.
- Tear the burrata by hand rather than cutting it to create more rustic, appealing dollops that melt beautifully.
Professional Cooking Secrets
- Achieving the 'leopard print' crust: If using a pizza stone, preheat it for at least 30-45 minutes to ensure it's scorching hot, which helps create those desirable charred spots on the crust.
- Temperature of toppings: For maximum impact, consider letting your burrata come to room temperature for about 15-20 minutes before placing it on the pizza. This enhances its creaminess and flavor.
- Herb layering: For basil, tearing it by hand just before placing it on the pizza releases more of its aromatic oils than chopping, offering a fresher, more intense flavor.
Notes
- Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or air fryer for best results, avoiding a microwave which can make the crust soggy.
- Variations: For a spicier kick, add a pinch of red pepper flakes with the salt and pepper. A balsamic glaze drizzle could also be used instead of or in addition to honey for a different flavor profile.
- Wine Pairing: This pizza pairs beautifully with a light-bodied, crisp white wine like Pinot Grigio or a dry Rosé, which can cut through the richness of the cheese and prosciutto.
Frequently Asked Questions
Can I use mozzarella instead of burrata?
While fresh mozzarella can be used, burrata is highly recommended for its unique creamy, rich interior, which adds a luxurious texture and mild flavor that mozzarella cannot replicate. If using mozzarella, choose fresh balls, not shredded.
What kind of honey is best for this pizza?
A high-quality, mild-flavored honey such as acacia, clover, or a local wildflower honey works best. Avoid strongly flavored or very dark honeys that might overpower the delicate notes of the burrata and prosciutto.
Should the prosciutto be cooked?
The prosciutto is typically added after the initial bake and is not cooked, allowing its delicate texture and salty flavor to shine. If you prefer it slightly crispy, you can add it during the last 2-3 minutes of the optional final bake, but be careful not to overcook it.
Nutrition Facts (Per Serving)
Approximate per serving: Calories: 550, Protein: 28g, Fat: 32g, Carbs: 38g, Sodium: 900mg.
Allergy Information
Contains dairy (burrata) and gluten (pizza dough). For a gluten-free version, use a certified gluten-free pizza dough. This recipe also contains pork (prosciutto).
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