This Prosciutto and Honey Burrata Pizza has become my favorite way to impress without fuss. I first put these flavors together on a slow Sunday afternoon when I had leftover burrata and a package of prosciutto in the fridge. The contrast of warm, blistered crust with cool, creamy cheese and bright arugula felt like a small celebration. The honey drizzle at the end lifts everything into a sweet-salty balance that keeps everyone reaching for another slice. It’s one of those dishes that looks restaurant-level but comes together with pantry-friendly steps and a little patience.

What makes this version special is the approach to the base: a tender, slightly chewy crust made with minimal kneading and a short rest so you can get dinner on the table quickly. The garlic-oregano oil baked briefly onto the dough creates a perfumed background that pairs perfectly with melted burrata, thin ribbons of prosciutto, and peppery arugula tossed in lemon. I discovered how transformative a quick rest and a hot oven are — the texture changes from dense to airy, and the flavors sharpen. Family and friends always ask for the recipe, and it’s become my go-to when I want something celebratory with minimal cleanup.

Ingredients

• All-purpose flour: Use 2 to 2 1/4 cups for the dough. I reach for King Arthur or Bob's Red Mill — reliable proteins give good gluten strength. Measure by spooning into the cup and leveling for accuracy.
• Active dry yeast: One envelope (about 2 1/4 teaspoons). Make sure it’s within its best-by date for a lively rise. Instant yeast can be substituted at the same measure.
• Granulated sugar: 1 1/2 teaspoons to give the yeast a little fuel and encourage a light crumb.
• Salt: 1/2 teaspoon in the dough and a pinch for finishing; use kosher or sea salt for cleaner flavor.
• Warm water: 2/3 cup, warmed to about 100–110°F (lukewarm) to activate yeast without killing it.
• Olive oil: 3 tablespoons for the dough plus 3 tablespoons for the garlic-oregano oil. Extra-virgin olive oil adds fruitiness; use a lighter one for high-heat tolerance.
• Garlic: 2 cloves, minced. Fresh garlic infused into the oil gives a sweeter, less sharp flavor than raw minced garlic applied after baking.
• Dried oregano & fresh thyme: 1 teaspoon dried oregano and 1/2 teaspoon fresh thyme leaves for a fragrant herb profile.
• Prosciutto: 2 ounces thinly sliced. Look for high-quality, thin ribbons from brands like Parma or San Daniele.
• Burrata: 6 ounces. Use fresh burrata kept at room temperature for the creamiest texture when torn onto the hot pizza.
• Arugula: Two handfuls (about 2 cups loosely packed). Tossed in lemon for a bright, peppery counterpoint.
• Lemon: Juice of 1/2 lemon to dress the arugula.
• Crushed red pepper, black pepper, honey: 1/4 teaspoon crushed red pepper, 1/4 teaspoon cracked black pepper, pinch of salt, and 1 tablespoon honey for finishing.

Instructions

Mix the Dough:In a large bowl whisk together 1 cup of the flour, the yeast envelope (about 2 1/4 tsp), sugar and 1/2 teaspoon salt. Add 2/3 cup warm water (100–110°F) and 3 tablespoons olive oil. Stir with a wooden spoon until combined — the batter will be very wet at this stage. This slack dough helps develop a more open crumb with minimal kneading.Incorporate More Flour:Add another cup of flour and mix until a shaggy mass forms. Turn the dough onto a lightly floured surface and knead for about 1 minute, dusting with up to 1/4 cup more flour only as needed to prevent sticking. You’re aiming for a soft, slightly tacky but cohesive ball.Rest the Dough:Shape into a smooth ball and let it rest, covered with a bowl or plastic wrap, for 10 minutes. This short autolyse-like rest relaxes the gluten and makes it easier to stretch into a thin crust without extensive kneading.Prepare Garlic-Oregano Oil:While the dough rests, combine 3 tablespoons olive oil, minced garlic, 1 teaspoon dried oregano and 1/2 teaspoon fresh thyme leaves in a small dish. Let sit so the garlic flavors the oil.Preheat the Oven:Position a pizza stone or inverted baking sheet in the oven and preheat to 500°F (or the highest setting) for at least 30 minutes. A hot surface is essential for rapid oven spring and a blistered crust.Shape and Top:Stretch the dough on a floured surface into a 10–12 inch round. Transfer to a floured pizza peel or parchment. Brush the surface lightly with the garlic-oregano oil, leaving a small border for the crust. Bake until the crust is golden and blistered, about 8–10 minutes depending on your oven and stone.Finish After Baking:Remove the baked crust and immediately tear 6 ounces burrata across the center so the creamy interior spills over the hot surface. Drape 2 ounces prosciutto in ribbons on top, then toss 2 handfuls arugula with juice of 1/2 lemon, a pinch of salt, 1/4 teaspoon crushed red pepper and 1/4 teaspoon cracked black pepper. Pile the dressed arugula onto the pizza, then finish with 1 tablespoon honey drizzled thinly over the top. Slice and serve while the contrast of hot crust and cool burrata is at its best.

Storage Tips

Store leftover pizza without the fresh arugula in an airtight container in the refrigerator for up to 48 hours. For longer storage, remove toppings and freeze slices flat on a tray for 1–3 months in freezer-safe bags; reheat from frozen on a hot baking sheet at 425°F for 10–12 minutes until crisp. If you must refrigerate a whole uncut pizza with burrata on top, move the burrata to a separate container — the cheese will weep and make the crust soggy. Reheat in a hot oven rather than the microwave to preserve crust texture, and add fresh arugula tossed with lemon after reheating.

Ingredient Substitutions

If you need to adapt the recipe, a pre-made store-bought dough or gluten-free crust works well — par-bake briefly before adding burrata to avoid a soggy center. Substitute smoked prosciutto-style turkey for a lower-sodium, pork-free option, and use a firm fresh mozzarella mixed with a spoonful of cream if burrata is unavailable. For a dairy-free version, swap burrata for a cashew-based soft cheese and increase the olive oil slightly for richness. Reduce honey or omit it for a less sweet finish; balsamic reduction is a fine alternative for a tangy-sweet note.

Serving Suggestions

Serve this pizza with a crisp white wine like Pinot Grigio or a light, fruity rosé to complement the salty prosciutto and creamy burrata. For sides, a simple shaved fennel salad or lemony cucumber salad keeps the meal bright. Garnish with flaky sea salt and a few extra thyme leaves for visual appeal. For a more substantial dinner, serve two pizzas and a green salad, or pair single slices with a bowl of warm soup for a comforting seasonal meal.

Cultural Background

This pizza blends Italian elements — prosciutto and burrata — with a modern finishing touch of honey, which is common in contemporary Italian-inspired cooking to balance savory flavors. Burrata originated in Puglia in southern Italy as a way to use leftover cream and mozzarella, creating a lusciously soft center. Prosciutto, traditionally from Parma or San Daniele, has been paired with sweet elements for centuries. Combining these on a wood-fired-style crust ties classic Italian ingredients into a globally popular format: the pizza, which has a long history of regional variations and endless topping interpretations.

Seasonal Adaptations

In spring and summer, swap arugula for baby spinach or a mix of microgreens and add halved cherry tomatoes for freshness. In autumn, try a sprinkle of roasted pear or fig slices before the honey drizzle for a warming seasonal twist. During winter holidays, use pomegranate seeds and a drizzle of aged balsamic instead of honey for a festive finish. The basic method — olive oil base, hot bake, cool creamy cheese and fresh greens — adapts beautifully across seasons.

Meal Prep Tips

For quick weekday nights, make the dough and garlic-oregano oil the day before and refrigerate separately. Let the dough warm to room temperature for 20–30 minutes before shaping. Keep burrata chilled until just before serving and slice the prosciutto onto a plate for easy topping. If you plan to feed a crowd, divide dough into multiple rounds and bake on two stones or baking sheets staggered in the oven: rotate halfway for even browning. Label and stack any par-baked crusts in the fridge for rapid assembly later.

Sharing this pizza is one of my favorite kitchen rituals: it’s straightforward enough to make often and special enough to save for company. Make it yours by experimenting with herbs, honey varieties, or additional toppings — and enjoy the way those simple contrasts bring people together.