Creamy Prosciutto and Honey Burrata Pizza

Creamy Prosciutto and Honey Burrata Pizza is the kind of pizza that feels effortlessly special, like something you would order at a cozy little restaurant and then think about for days. It brings together a crisp golden crust, creamy burrata, delicate salty prosciutto, a glossy drizzle of honey, fresh basil, olive oil, sea salt, and cracked black pepper in one beautifully balanced bite.

This pizza is simple, but it does not taste plain. The flavors are bold in a quiet, elegant way, with each ingredient doing exactly what it needs to do.

The burrata gives the pizza its creamy heart. It softens over the hot crust into rich, milky pockets instead of disappearing completely into the dough.

The prosciutto brings a savory, salty contrast. Because it is added after the crust bakes, it stays delicate and silky instead of becoming tough in the oven.

Then the honey ties everything together. That small sweet drizzle turns the salty cheese-and-prosciutto combination into something memorable, cozy, and slightly addictive.

Fresh basil finishes the pizza with color and brightness. It keeps the whole dish from feeling too rich and makes the final slices look fresh and inviting.

This recipe is perfect for nights when you want something that looks impressive but takes very little work. Store-bought or homemade pizza dough both work, and the toppings are simple enough to assemble quickly.

It is also ready in under 30 minutes, which makes it ideal for a weeknight dinner that still feels thoughtful. Preheat the oven hot, bake the crust until golden, then add the cool, creamy, salty, sweet toppings right at the end.

Serve it warm, slice it while the burrata is soft, and keep extra honey nearby for anyone who loves a little more sweetness. This is an easy “fancy” pizza that proves a handful of good ingredients can feel like a small celebration.

Why You’ll Love This Prosciutto and Honey Burrata Pizza

This pizza has a beautiful balance of flavors. Salty prosciutto, creamy burrata, sweet honey, fresh basil, olive oil, sea salt, and black pepper all work together.

It feels elegant without being difficult. You bake the crust, add the toppings, drizzle the honey, and serve.

It is ready in under 30 minutes. That makes it realistic for weeknights, cozy dinners, or last-minute entertaining.

It uses a short ingredient list. Fresh pizza dough, burrata, prosciutto, honey, basil, olive oil, salt, and pepper are enough.

It is easy to customize. Arugula, balsamic glaze, chili flakes, chili oil, fresh mozzarella, ricotta, peaches, figs, roasted squash, and caramelized onions can all change the mood.

It is best eaten fresh but still stores well for a short time. Leftovers can be reheated in the oven and refreshed with basil and honey.

Recipe Details

This Creamy Prosciutto and Honey Burrata Pizza bakes at 475°F (245°C). A very hot oven helps the crust puff, brown, and crisp.

If using a pizza stone or baking tray, place it in the oven while it preheats. A hot surface helps the dough bake better.

The crust bakes for 10 to 12 minutes before the toppings are added. The edges should be puffed and golden.

The pizza uses 1 fresh pizza dough. Store-bought or homemade dough both work.

Olive oil is brushed over the dough before baking. It helps the crust brown and gives the base simple flavor.

Sea salt and cracked black pepper season the dough before it goes into the oven. If the prosciutto is very salty, use a lighter hand with the sea salt.

The toppings are 8 oz burrata cheese, 4 oz thinly sliced prosciutto, 2 tablespoons high-quality honey, and fresh basil leaves. Tear the burrata and basil into rustic pieces.

The burrata should be added right after the crust comes out of the oven. It softens beautifully from the heat without melting into a puddle.

The prosciutto is also added after baking. This keeps it tender and prevents it from becoming tough.

Leftovers can be wrapped tightly in foil and stored in the refrigerator for up to 2 days. Reheat slices in a 350°F oven for 5 to 7 minutes.

Ingredients

For the Pizza Base

• 1 fresh pizza dough
• Olive oil, just enough for brushing
• Sea salt, to taste
• Cracked black pepper, to taste

For the Toppings

• 8 oz burrata cheese, torn into rustic pieces
• 4 oz thinly sliced prosciutto
• 2 tablespoons high-quality honey
• Fresh basil leaves, for garnish

Optional Swaps, Add-Ins, and Serving Ideas

• Fresh arugula
• Balsamic glaze
• Red pepper flakes
• Chili oil
• Fresh mozzarella
• Ricotta
• Thin slices of ripe peach
• Thin slices of fig
• Roasted squash
• Caramelized onions
• Semolina
• Cornmeal

Ingredient Notes

Fresh pizza dough is the base of the recipe. Store-bought dough is completely fine, and homemade dough works beautifully if you already have it.

Olive oil gives the crust flavor and helps the top bake with a light sheen. Use just enough to brush the surface evenly.

Sea salt brings out the flavor of the dough and toppings. Go lighter if your prosciutto tastes especially salty.

Cracked black pepper adds a gentle bite. Freshly ground pepper is lovely, but use what you have.

Burrata is the creamy star of the pizza. Tear it into rustic pieces instead of trying to make perfect slices.

Prosciutto should be thinly sliced. If it is too thick, it can overpower the pizza and feel heavier than intended.

Honey adds the sweet finish that makes the pizza special. A floral or rich honey works beautifully.

Fresh basil should be added right before serving. Tear the leaves at the end so they stay bright and fresh.

Arugula can add peppery crunch. It works best added after baking.

Balsamic glaze can replace honey if you prefer tangy sweetness. You can also use both lightly for a sweet-tart finish.

Red pepper flakes or chili oil add heat. They pair especially well with honey.

Fresh mozzarella can stand in for burrata. Ricotta can also be used for creamy dollops.

Peach or fig gives the pizza a seasonal summer feel. Roasted squash or caramelized onions make it feel warmer and more autumnal.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Classic Prosciutto and Honey Burrata Pizza

Make the pizza with fresh dough, olive oil, sea salt, cracked black pepper, burrata, prosciutto, honey, and basil. This gives you the full creamy, salty, sweet, fresh combination.

Bake the crust first, then add the toppings after it comes out of the oven. This keeps the burrata dreamy and the prosciutto tender.

Arugula Prosciutto Burrata Pizza

Add a handful of fresh arugula right before serving. The peppery leaves balance the honey and creamy cheese.

Do not bake the arugula. It tastes best fresh and slightly crisp.

Balsamic Burrata Pizza

Use balsamic glaze instead of honey. It gives the pizza a tangy-sweet finish.

This is a good option if you want less direct sweetness. Drizzle lightly so the glaze does not overpower the burrata.

Honey and Balsamic Pizza

Use a light drizzle of honey and a small drizzle of balsamic glaze. This gives the pizza both sweetness and tang.

Keep the amounts balanced. The prosciutto and burrata should still be the main flavors.

Spicy Honey Burrata Pizza

Sprinkle red pepper flakes over the dough before baking. The heat plays beautifully against the honey.

You can also finish with chili oil after baking. Add a little at a time.

Fresh Mozzarella Pizza

Use fresh mozzarella instead of burrata. Tear it into chunks and add it after baking.

Mozzarella gives creamy melt but does not have the same soft center as burrata. It is still a delicious option.

Ricotta Prosciutto Pizza

Use ricotta dollops in place of burrata. It creates a creamy, slightly different texture.

Ricotta works well with honey and cracked pepper. Add it after baking or near serving.

Summer Peach Prosciutto Pizza

Add thin slices of ripe peach after baking. Peach adds juicy sweetness.

This variation is wonderful with basil and honey. Keep the slices thin so they are easy to eat.

Fig and Prosciutto Pizza

Add thin fig slices after baking. Figs pair naturally with prosciutto and honey.

This gives the pizza a deeper fruit sweetness. It is especially lovely for a dinner-party feel.

Fall Squash Burrata Pizza

Add roasted squash for a fall version. The squash brings sweetness and warmth.

Use it with burrata, prosciutto, and a light honey drizzle. Caramelized onions also fit this variation.

Caramelized Onion Pizza

Add caramelized onions for a savory-sweet layer. They work well with prosciutto and burrata.

Use them lightly so the pizza does not become too heavy. They can be paired with roasted squash for a cozy version.

Wine Night Pizza

Serve this pizza as a simple wine-night dinner. The creamy cheese, salty prosciutto, and honey feel elegant without a lot of work.

Cut into smaller pieces for sharing. Add arugula on the side if desired.

Cozy Night Pizza

Serve warm slices with extra honey at the table. This makes the pizza feel relaxed and comforting.

Keep the toppings simple. The classic version already has plenty of flavor.

Why This Recipe Works

This pizza works because the toppings are added at the right time. Baking the dough first creates a crisp base without damaging the delicate burrata and prosciutto.

A hot oven is important. At 475°F, the dough puffs at the edges and turns golden in about 10 to 12 minutes.

Olive oil, sea salt, and black pepper season the crust before toppings are added. This keeps the base flavorful even without sauce.

Burrata softens from the heat of the baked crust. It becomes creamy without melting away completely.

Prosciutto stays silky because it is not baked. It warms gently on the hot pizza instead.

Honey balances the salt and richness. It gives every bite a little sweet finish.

Basil adds freshness at the end. It brings color and a clean herbal note.

The recipe also works because it is not overloaded. A few strong ingredients create a pizza that feels complete.

Directions

Step 1: Preheat the Oven

Preheat your oven to 475°F (245°C). Let it get fully hot before baking the crust.

A very hot oven is key for a crisp, puffed pizza base. Give the oven enough time so the dough bakes quickly.

Step 2: Heat the Stone or Tray

If using a pizza stone or baking tray, place it in the oven while it preheats. This helps the dough hit a hot surface.

If you do not have a stone, a regular baking sheet works. A flipped-over baking sheet or cast-iron skillet can also be used.

Step 3: Prepare the Work Surface

Lightly flour your counter or a large cutting board. Place the dough on the surface.

If the dough feels sticky, roll or stretch it on parchment paper. Parchment makes it easier to transfer.

Step 4: Shape the Dough

Stretch or roll 1 fresh pizza dough to your preferred thickness. Keep it thin enough to crisp but sturdy enough to hold the toppings.

Do not worry about a perfect circle. A rustic shape is part of the charm.

Step 5: Prepare for Transfer

If transferring the dough directly to a hot stone or tray, sprinkle a little semolina or cornmeal underneath. This helps the dough slide more easily.

If using parchment, keep the dough on the parchment for easier movement. This is helpful with soft or sticky dough.

Step 6: Brush With Olive Oil

Drizzle a little olive oil over the shaped dough. Use your fingers or a brush to spread it evenly.

You only need enough to coat the surface lightly. Too much oil can make the crust heavy.

Step 7: Season the Crust

Sprinkle the dough with sea salt and cracked black pepper. Use a lighter amount of salt if the prosciutto is very salty.

This simple seasoning gives the crust flavor before the toppings are added. It keeps the pizza from tasting flat.

Step 8: Bake the Crust

Carefully transfer the dough to the preheated stone, tray, baking sheet, or skillet. Bake for 10 to 12 minutes.

The edges should be puffed and golden. The center should look baked through and ready for toppings.

Step 9: Prepare the Burrata

While the crust bakes, tear 8 oz burrata into rustic pieces. Keep the pieces ready to scatter over the hot crust.

Do not worry about making them even. Burrata is naturally soft and beautiful when torn.

Step 10: Prepare the Prosciutto

Separate 4 oz thinly sliced prosciutto into loose pieces. If the slices are large, gently tear them.

Thin prosciutto is best for this pizza. It should drape over the burrata rather than weigh it down.

Step 11: Remove the Crust

Take the hot crust out of the oven. Work carefully because the tray or stone will be very hot.

Place the crust on a heat-safe surface. The toppings should go on while the crust is still hot.

Step 12: Add the Burrata

Scatter the torn burrata over the hot crust. Let the heat soften it naturally.

Do not return the burrata to the oven. It should become creamy and soft without melting into a puddle.

Step 13: Add the Prosciutto

Drape the prosciutto over the burrata. Let it curl and warm slightly from the heat.

Arrange it loosely so every slice gets a little cheese and prosciutto. Avoid piling everything in one spot.

Step 14: Drizzle With Honey

Drizzle 2 tablespoons honey over the pizza in a thin zigzag. Add more at the table if desired.

If the honey is thick, warm it for about 10 seconds to make drizzling easier. Do not let it boil.

Step 15: Add Fresh Basil

Tear fresh basil leaves and scatter them over the pizza. Add them right before serving so they do not wilt too much.

The basil brings freshness and color. It makes the pizza feel complete.

Step 16: Slice and Serve

Slice the pizza while it is still warm. Serve right away for the best crust and soft burrata.

Keep extra honey on the table if desired. A little extra drizzle can make the salty-sweet balance stronger.

Step 17: Store Leftovers

Wrap leftover slices tightly in foil. Refrigerate for up to 2 days.

The crust will soften as it sits. It will still taste delicious after reheating.

Step 18: Reheat Properly

Reheat slices in a 350°F oven for 5 to 7 minutes, or until warmed through. Skip the microwave if possible because it can make the crust rubbery.

After reheating, add fresh basil and a tiny drizzle of honey. This brings the flavor back to life.

Serving Ideas

Serve this pizza immediately after adding the burrata, prosciutto, honey, and basil. The crust is best when warm and crisp, and the burrata is best when softly warmed by the crust.

Slice it into wedges for dinner or smaller pieces for sharing. It works beautifully as a cozy meal or a party-style appetizer.

A lightly dressed arugula side is a lovely match. The peppery greens cut through the creamy cheese and sweet honey.

You can also place arugula directly on the pizza before serving. Add it after baking so it stays fresh.

Keep extra honey nearby. Some people love a stronger sweet contrast with the prosciutto.

A small drizzle of balsamic glaze can also be offered at the table. It gives a tangier finish for anyone who wants it.

This pizza pairs naturally with relaxed evenings. It has enough elegance for guests but still feels comfortable enough for a quiet night at home.

Serve it warm, not cold from the oven and forgotten on the counter. Burrata waits for no one.

Storage

This pizza is best eaten fresh. The crust is crispest and the burrata is creamiest right after assembly.

If you have leftovers, wrap them tightly in foil. Store in the refrigerator for up to 2 days.

The crust will soften in the refrigerator. Reheating in the oven helps bring back some texture.

Do not use the microwave if you want the best crust. It can make the pizza rubbery.

Reheat in a 350°F oven for 5 to 7 minutes. Watch carefully so the prosciutto does not dry out too much.

After reheating, add fresh basil and a small drizzle of honey. This makes the leftover slice taste brighter.

Cold pizza straight from the refrigerator can still be enjoyable. The texture will be different, but the flavor remains salty, creamy, and sweet.

Freezing

This pizza is not ideal for freezing after it is fully assembled. Burrata, prosciutto, honey, and basil are best added fresh.

The crust can lose texture after freezing with the toppings. The burrata may not return to the same creamy state.

If you want to prep ahead, focus on the dough. Rolled dough can be covered and refrigerated for up to 24 hours.

Bake the crust and add toppings when you are ready to eat. This gives the best final texture.

Do not freeze fresh basil on the pizza. It will darken and lose its fresh finish.

For best results, make this pizza fresh and store only short-term leftovers. The recipe is quick enough to prepare close to serving time.

Make-Ahead

You can roll or stretch the dough ahead and keep it covered in the refrigerator for up to 24 hours. This makes assembly faster later.

Wait to bake the crust until you are ready to eat. The hot, fresh crust is what softens the burrata perfectly.

Do not add the prosciutto, burrata, honey, or basil ahead of time. These toppings are best added fresh after baking.

You can tear the burrata and separate the prosciutto shortly before baking. Keep everything ready so topping the pizza is quick.

Warm thick honey for about 10 seconds before drizzling if needed. It should flow easily but not boil.

If serving guests, prepare the dough and toppings first. Then bake and assemble right before bringing it to the table.

Helpful Notes for Best Results

Use a very hot oven. The 475°F temperature helps create a crisp crust.

Preheat the pizza stone or tray if using one. A hot surface helps the dough bake better.

Do not overload the pizza before baking. This recipe bakes the crust first, then adds toppings.

Add burrata after baking. If it goes into the oven, it can melt into a puddle.

Add prosciutto after baking too. Baked prosciutto can become tough.

Taste the prosciutto before salting the dough. If it is very salty, use less sea salt.

Use parchment if the dough is sticky. It makes transferring easier and less stressful.

Warm the honey briefly if it is thick. A short 10-second warm-up makes drizzling smoother.

Variations

Classic Prosciutto and Honey Burrata Pizza

Use fresh pizza dough, olive oil, sea salt, cracked black pepper, burrata, thinly sliced prosciutto, honey, and fresh basil. This gives the pizza its creamy, salty, sweet, fresh balance.

Bake the crust first and add toppings after. Serve while warm.

Arugula Burrata Pizza

Add fresh arugula right before serving. It brings peppery crunch and balances the honey.

This variation works well if you want more freshness. Do not bake the arugula.

Balsamic Prosciutto Pizza

Swap the honey for balsamic glaze. The flavor becomes tangy-sweet instead of purely sweet.

Use a light drizzle. Balsamic glaze can be strong.

Sweet and Tangy Pizza

Use honey and balsamic glaze together. The honey gives sweetness, and the glaze adds acidity.

Keep both drizzles light. The burrata and prosciutto should still shine.

Red Pepper Flake Pizza

Sprinkle red pepper flakes over the dough before baking. This adds subtle heat.

The spice pairs beautifully with honey. Use a small pinch to start.

Chili Oil Burrata Pizza

Finish the pizza with a little chili oil. This gives a warmer, richer heat.

Drizzle it after baking. It works especially well with honey.

Fresh Mozzarella Pizza

Use fresh mozzarella instead of burrata. Tear it into chunks before adding.

The texture will be less creamy than burrata but still delicious. Add it after baking for the closest style.

Ricotta Prosciutto Pizza

Use ricotta dollops instead of burrata. Ricotta gives creamy richness in a different way.

It pairs well with honey and cracked black pepper. Add after baking or just before serving.

Peach Prosciutto Pizza

Add thin slices of ripe peach in summer. The peach gives juicy sweetness.

It works beautifully with prosciutto, burrata, honey, and basil. Add the peach after baking.

Fig Burrata Pizza

Add thin slices of ripe fig in summer. Fig brings deeper sweetness.

This variation feels elegant and seasonal. Use a light honey drizzle.

Roasted Squash Pizza

Add roasted squash in fall. It brings warmth and gentle sweetness.

Pair with burrata, prosciutto, and a little honey. Add caramelized onions if desired.

Caramelized Onion Pizza

Add caramelized onions for a savory-sweet layer. They pair beautifully with prosciutto.

Use a modest amount so the pizza does not become too heavy. Add after the crust bakes.

Cast-Iron Skillet Pizza

Use a cast-iron skillet if you do not have a pizza stone. Let it get hot before baking.

The crust can bake up crisp and sturdy. Handle the skillet carefully.

Baking Sheet Pizza

Use a regular baking sheet or flipped-over baking sheet. Preheat it if possible.

This is an easy no-stone option. The pizza will still be delicious.

Troubleshooting

The Crust Is Soggy

The oven may not have been hot enough, or the dough may not have baked long enough before topping. Bake the crust at 475°F until puffed and golden.

Do not add burrata before baking. It can release moisture and soften the crust.

The Dough Stuck During Transfer

Use semolina or cornmeal under the dough. This helps it slide onto the hot surface.

If the dough feels sticky, shape it on parchment paper. Parchment makes transfer much easier.

The Burrata Melted Too Much

It may have been added before baking or returned to the oven. Add burrata only after the crust comes out.

The heat from the crust is enough to soften it. It should stay creamy in pieces.

The Prosciutto Turned Tough

It may have been baked. Add prosciutto after the crust finishes baking.

Let it warm gently on the hot pizza. This keeps it tender.

The Pizza Is Too Salty

The prosciutto may be very salty. Use less sea salt on the dough next time.

Add arugula or extra burrata to soften the saltiness. A small drizzle of honey can also balance it.

The Pizza Is Too Sweet

Use less honey. Drizzle lightly first, then add more to taste.

You can also replace part of the honey with balsamic glaze. The tang helps balance sweetness.

The Honey Is Hard to Drizzle

Warm it briefly for about 10 seconds. It should loosen enough to drizzle smoothly.

Do not boil it. You only need gentle warmth.

The Basil Wilted

The basil may have been added too early. Add it right before serving.

Tear the leaves at the last moment. This keeps them fresh and green.

The Crust Is Too Hard

The dough may have been rolled too thin or baked too long. Watch the crust during the 10 to 12 minute bake.

You want puffed and golden edges, not dry or brittle crust. Adjust thickness next time.

The Toppings Slide Off

The burrata may have been piled too heavily in one spot. Scatter the pieces evenly.

Drape the prosciutto loosely across the pizza. Slice carefully while the cheese is soft.

Frequently Asked Questions

Can I use mozzarella instead of burrata?

Yes, fresh mozzarella can be used instead of burrata. Tear it into chunks before adding it to the hot crust.

The pizza will still be creamy and delicious, though burrata has a softer center. Use burrata when you want the richest texture.

How do I prevent the honey from making the pizza too sweet?

Start with a light drizzle, then add more to taste. The prosciutto helps balance the sweetness with salt.

You can use a milder honey or replace part of the honey with balsamic glaze. That gives a more tangy-sweet finish.

Can I prep this ahead?

You can roll the dough and keep it covered in the refrigerator for up to 24 hours. Bake the crust and add toppings when ready to serve.

Do not add the burrata, prosciutto, honey, or basil ahead. They are best fresh.

What if I do not have a pizza stone?

Use a regular baking sheet, a flipped-over baking sheet, or a cast-iron skillet. Preheat it if possible.

The key is a hot surface and a hot oven. That helps the crust crisp.

Is this pizza kid-friendly?

Yes, it can be. Skip the black pepper for picky eaters and let them drizzle their own honey.

You can also keep red pepper flakes and chili oil off the pizza. Add them only to individual slices.

Can I add arugula?

Yes, arugula works beautifully. Add it after baking, right before serving.

It brings peppery freshness. It also balances the creamy burrata and sweet honey.

Can I use ricotta instead of burrata?

Yes, ricotta can be used. Add small dollops for creamy texture.

The pizza will taste different but still delicious. Ricotta pairs well with honey and prosciutto.

How should I reheat leftovers?

Reheat slices in a 350°F oven for 5 to 7 minutes. Avoid the microwave if you want a better crust.

Add fresh basil and a tiny drizzle of honey after reheating. This revives the flavor.

Why This Recipe Works So Well

Creamy Prosciutto and Honey Burrata Pizza works so well because it understands timing. The crust bakes first, then the delicate toppings go on after the heat has done its job.

That keeps the dough crisp, the burrata creamy, and the prosciutto tender. Nothing gets overcooked, greasy, or tough.

The flavor balance is simple but strong. Burrata is rich and milky, prosciutto is salty and savory, honey is sweet, and basil is fresh.

Olive oil, sea salt, and black pepper give the dough enough flavor to stand on its own. The pizza does not need a heavy sauce.

The high oven temperature gives the crust its golden edges. A preheated stone, tray, or skillet helps even more.

Honey is the final bridge between the cheese and prosciutto. It makes every bite feel complete.

Fresh basil adds color and a clean finish. Without it, the pizza would still be rich and delicious, but not as bright.

The recipe is also flexible enough to match the season. Peach, fig, arugula, balsamic glaze, roasted squash, caramelized onions, chili oil, and red pepper flakes all fit naturally.

Most of all, this pizza works because it feels special without being stressful. It is quick, beautiful, flavorful, and easy to make again whenever you want something a little fancy at home.

Final Thoughts

Creamy Prosciutto and Honey Burrata Pizza is made with fresh pizza dough, olive oil, sea salt, cracked black pepper, burrata cheese, thinly sliced prosciutto, honey, and fresh basil. The crust bakes hot at 475°F until puffed and golden, then the toppings are added afterward so the burrata stays creamy and the prosciutto stays delicate.

Serve it warm with extra honey, arugula, or a light balsamic drizzle if desired. With its under-30-minute timing, crisp crust, creamy burrata, salty prosciutto, sweet honey, fresh basil, and easy variations, this pizza is a simple but elegant meal that turns a few ingredients into something unforgettable.

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Prosciutto and Honey Burrata Pizza

Sweet, salty, creamy, and crisp around the edges, this Prosciutto and Honey Burrata Pizza brings together golden pizza crust, torn burrata, thinly sliced prosciutto, high-quality honey, fresh basil, olive oil, sea salt, and cracked black pepper. It is a simple Italian-style pizza with rich cheese, delicate cured meat, and a glossy honey drizzle added after baking.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Course: Dinner, Pizza
• Cuisine: Italian
• Servings: 2 pizzas

Equipment

• Baking sheet
• Pizza stone or baking tray

Ingredients

Toppings

• Fresh basil leaves for garnish
• 2 tablespoon high-quality honey
• 4 oz thinly sliced prosciutto
• 8 oz burrata cheese torn into pieces

Base

• Cracked black pepper to taste
• Sea salt to taste
• Olive oil for brushing
• 1 fresh pizza dough (store-bought or homemade)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 475°F (245°C) with a pizza stone or baking tray inside. Let the stone or tray heat with the oven so the crust can bake on a hot surface.

This high heat helps the pizza dough turn golden in the listed baking time. Keep the dough and toppings ready while the oven heats.

Step 2: Roll Out the Dough

Roll out the fresh pizza dough on a floured surface to your desired thickness. Use store-bought or homemade dough as listed.

Shape the dough evenly so it bakes consistently. The thickness can be adjusted based on the crust style you prefer.

Step 3: Season the Base

Brush the dough lightly with olive oil. Sprinkle it with sea salt and cracked black pepper to taste.

This simple seasoning gives the crust flavor before it bakes. Keep the topping light at this stage because the burrata, prosciutto, honey, and basil will be added after baking.

Step 4: Bake the Crust

Transfer the dough to the preheated pizza stone or baking tray. Bake for 10-12 minutes, or until the crust is golden.

Use the golden color of the crust as your guide. The base should be baked before the burrata and prosciutto are added.

Step 5: Add Burrata and Prosciutto

Remove the pizza from the oven. Top the hot crust with torn burrata pieces and thinly sliced prosciutto.

Adding these toppings after baking keeps the burrata creamy and the prosciutto delicate. Spread them across the crust so each slice gets both cheese and prosciutto.

Step 6: Finish with Honey and Basil

Drizzle the pizza with high-quality honey. Garnish with fresh basil leaves before serving.

Serve while the crust is still warm and the burrata is soft. The honey adds sweetness that balances the salty prosciutto and creamy cheese.

Notes

• For extra flavor, you can add a sprinkle of chili flakes before baking.

Serving Suggestions

Serve Prosciutto and Honey Burrata Pizza right after adding the burrata, prosciutto, honey, and basil. The warm golden crust, creamy burrata, salty prosciutto, sweet honey, and fresh basil create a simple but flavorful pizza for dinner or a pizza-style meal.

Cut each pizza while the crust is still warm so the burrata stays soft and creamy. The honey should be drizzled after the prosciutto and burrata are arranged, giving the top a sweet finish.

For extra flavor, add a sprinkle of chili flakes before baking as noted. Since no exact amount is provided, keep it light and use it only if desired.

Storage

How to Store

The recipe does not provide specific storage instructions or storage duration, so no exact storage time is added here.

Dough Tip

Use 1 fresh pizza dough, either store-bought or homemade. Roll it out on a floured surface to your desired thickness before seasoning.

Baking Tip

Bake the dough at 475°F (245°C) on the preheated pizza stone or baking tray for 10-12 minutes. The crust should be golden before the toppings are added.

Burrata Tip

Add the torn burrata pieces after the crust comes out of the oven. This keeps the cheese creamy and soft instead of fully baking it.

Prosciutto Tip

Place the thinly sliced prosciutto over the hot baked crust with the burrata. Adding it after baking helps preserve its delicate texture.

Finishing Tip

Drizzle with high-quality honey and garnish with fresh basil leaves before serving. Add chili flakes before baking only if you want the optional extra flavor.