This Prosciutto and Honey Burrata Pizza is the kind of easy luxury I reach for when I want something that looks impressive but comes together in a flash. I first discovered this combination at a small trattoria on a trip where I fell in love with the creamy, slightly tangy center of fresh burrata paired with thinly sliced prosciutto and a bright drizzle of honey. That contrast of salty, sweet and creamy stuck with me — it transforms a simple base into a memorable meal. Ever since, this pie has been my go-to for casual dinner parties and quiet evenings when I crave something indulgent without fuss.

What makes this pizza special is how little technique is required to achieve a restaurant-quality result. The dough serves as a crisp, warm platform for fresh burrata torn into clouds of creamy texture; prosciutto laid on top adds silky, cured meat flavor; and a spoonful of high-quality honey finishes everything with a glossy, floral note. I often catch my friends savoring the first bite in complete silence — that moment when the contrasting elements meld into something greater than the sum of its parts.

Ingredients

• Fresh pizza dough: One 12-inch ball of dough (store-bought or homemade). Look for dough that feels soft and slightly tacky; King Arthur and local bakery doughs perform reliably. A slightly higher hydration dough gives a lighter crust.
• Olive oil: About 1 tablespoon for brushing the crust. Use extra virgin olive oil for flavor — a fruity, peppery variety will add a pleasant note to the finished crust.
• Sea salt and cracked black pepper: To taste. A light finishing salt such as Maldon enhances the burrata without overwhelming it.
• Burrata cheese (8 ounces): Choose a fresh ball with a firm outer shell and a creamy center; store-bought brands like BelGioioso or local artisan burrata are excellent.
• Prosciutto (4 ounces): Thinly sliced, ideally prosciutto di Parma or San Daniele for balanced saltiness and texture.
• High-quality honey (2 tablespoons): Use a floral honey such as orange blossom, wildflower, or a mild clover; the floral notes lift the cured meat and cheese.
• Fresh basil leaves: A small handful for garnish; choose bright green leaves without blemishes. These add color, aroma and a peppery herbaceous finish.

Instructions

Prepare the dough:Preheat the oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack during preheat to ensure a hot surface. On a well-floured board, stretch or roll the dough to a roughly 12-inch diameter, keeping the edge slightly thicker to form a crust. Transfer the shaped dough to a piece of parchment on a baking sheet or to a floured pizza peel if using a stone. Work quickly so the dough does not relax back.Brush the crust:Lightly brush about 1 tablespoon of extra virgin olive oil around the outer edge of the dough with a pastry brush. This encourages the rim to brown and crisp during baking and gives a golden sheen. Sprinkle a few flakes of sea salt onto the brushed crust for added crunch and flavor.Par-bake the crust:Slide the dough into the oven on the preheated stone or baking sheet and bake for 8 to 10 minutes. You want the base to set and become firm but not deeply browned — the goal is a stable surface to hold the burrata without overcooking it. Watch for small bubbles forming and a lightly dry surface.Add burrata and prosciutto:Remove the partially baked crust from the oven. Tear the burrata into uneven pieces and distribute them across the parapared base; this creates pockets of creamy cheese. Drape the thin prosciutto slices over the burrata and dough so each bite gets a mix of textures. Press gently so the prosciutto makes contact with the warm crust but does not become greasy.Drizzle honey and garnish:Generously drizzle about 2 tablespoons of high-quality honey over the assembled pizza. Add a light sprinkle of cracked black pepper. Tear fresh basil leaves and scatter them evenly. Season sparingly with a pinch of finishing sea salt to balance sweet and savory notes.Final bake (optional) & serve:For a slightly warmed burrata with gooey edges, return the pizza to the oven for 2 to 3 minutes. If you prefer the burrata cold and creamy, serve immediately. Slice with a sharp pizza cutter and enjoy while warm — the contrast between warm crust and creamy cheese is the highlight.

Storage Tips

Leftover slices keep best when separated with parchment in an airtight container and refrigerated promptly. Because the burrata is very moist, the texture will change after refrigeration; reheat at 375°F (190°C) for 6–8 minutes to crisp the crust and gently warm the cheese without melting it into a puddle. If you plan to freeze, freeze only the dough or par-baked base — fully assembled pies do not freeze well due to the fresh cheese. For optimal freshness, consume refrigerated leftovers within 48 hours.

Ingredient Substitutions

If burrata is unavailable, substitute fresh mozzarella torn into pieces and a few tablespoons of ricotta dolloped on top to mimic creaminess; the experience will be slightly firmer but still delicious. For a non-pork option, use thinly sliced smoked turkey or prosciutto-style melon prosciutto (plant-based) for a similar salty note. Swap honey for a balsamic reduction if you prefer tangy sweetness — use 1 tablespoon and drizzle lightly to avoid overwhelming the other flavors.

Serving Suggestions

Serve slices with a simple arugula salad dressed in lemon and olive oil to cut through the richness; shaved fennel or a shaved pear salad also pairs beautifully. For wine, choose a crisp Vermentino or a light-bodied Pinot Grigio to complement the creamy cheese and salty prosciutto. Garnish with extra basil leaves and a few additional drops of honey tableside for a dramatic presentation.

Cultural Background

The combination of cured meats, fresh cheese and a hint of sweetness has roots in Italian antipasto traditions where contrasts of flavor are prized. Burrata itself originated in the Puglia region of Italy as a way to use the creamy interior of stretched-curd cheeses. Draping cured meats and adding a sweet element like honey follows the Italian philosophy of balancing textures and tastes rather than masking them, making this pie rooted in thoughtful simplicity.

Seasonal Adaptations

In summer, top with heirloom tomatoes or lightly blistered figs for a seasonal sweetness that plays well with the prosciutto. In fall, swap basil for arugula tossed with lemon and finish with toasted walnuts for crunch. During winter entertaining, add roasted pears and a sprinkle of cracked black pepper to introduce warm, cozy flavors to the bright honey and creamy burrata contrast.

Meal Prep Tips

If you’re prepping ahead, par-bake the crust and cool completely before wrapping tightly and refrigerating for up to 24 hours. Keep burrata chilled separately and store prosciutto on a paper towel-lined plate to prevent moisture buildup. When ready to serve, reheat the base for a few minutes to crisp, then add burrata and prosciutto and finish with honey and basil. This approach keeps the cheese fresh and the crust crisp for the best eating experience.

This pizza is an invitation to enjoy the simple pleasures of high-quality ingredients. Whether you make it for a weeknight treat or to impress guests, it rewards minimal effort with maximum flavor. Try it once and you’ll find it an easy favorite that keeps showing up at the table.