Prosciutto and Honey Burrata Pizza

A crispy, bubbly homemade pizza topped with salty prosciutto, creamy torn burrata, and a generous drizzle of sweet hot honey.

Why This Recipe Works:

• Post-bake cheese application prevents the high-moisture burrata from releasing water and making the crust soggy.
• The residual heat of the freshly baked crust warms the prosciutto fat, making it melt-in-your-mouth tender.
• Sweet honey balances the intense saltiness of the prosciutto and the rich, buttery cream of the burrata.

I still remember the Friday night I ruined our brand-new baking stone by dropping a cold, water-logged ball of fresh mozzarella directly onto its 500-degree surface. The cheese instantly split, sending a tidal wave of whey into the stone's pores and filling my tiny apartment with scorched dairy.

It was a spectacular, smoky mess.

My mistake was treating burrata and fresh mozzarella like standard low-moisture pizza cheese, which is designed to melt without releasing a lake of water. When you bake high-moisture cheeses at high heat, the protein matrix collapses too quickly, squeezing out water and leaving you with a soggy, sad crust. I spent months scraping burnt cheese off my oven floor before realizing that the secret to using these luxurious, creamy cheeses is actually quite simple: you don't bake them at all.

Instead, you bake the dough with just a thin layer of olive oil and garlic, then drape the cold prosciutto and creamy burrata over the hot crust the second it slides out of the oven. The residual thermal mass of the crust gently warms the cheese just enough to make it runny without breaking the emulsion, a technique we also love using for our Cast Iron Skillet Pizza.

Trust me, this method is a total game-changer.

You get that incredible contrast of hot, crispy crust and cool, creamy cheese, all tied together with a sweet and spicy kick of hot honey. If you want to skip making dough from scratch, you can even apply this exact topping strategy to our Mediterranean Prosciutto Burrata Flat Bread for a lightning-fast weeknight dinner.

Prosciutto and Honey Burrata Pizza

• Publisher Storied Skillet
• Cuisine Italian
• Category Dinner, Pizza
• Prep Time 15 minutes
• Cook Time 10 minutes
• Servings 2 servings
• Calories 620 calories
• Rating 4.8 1120
• Tags prosciutto, burrata, hot honey, pizza, easy dinner

Ingredients

• 1 lb pizza dough (store-bought or homemade, see our Homemade Gluten Free Pizza Dough)
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 tsp Diamond Crystal kosher salt
• 4 oz thinly sliced prosciutto
• 2 balls fresh burrata cheese (approx. 4 oz each), drained and at room temperature
• 2 tbsp hot honey (or regular honey mixed with cayenne, like in our Hot Honey Ricotta Pizza)
• Fresh basil leaves, for garnish
• Flaky sea salt, for finishing

Directions

1. Preheat your oven to 500°F (260°C). If using a pizza stone or steel, place it on the middle rack at least 45 minutes before baking to maximize thermal mass.
2. Stretch the pizza dough on a piece of parchment paper using the backs of your knuckles until it is about 12 inches in diameter. Avoid using a rolling pin, which pops the delicate air pockets in the gluten network.
3. Mix the extra virgin olive oil and minced garlic in a small bowl, then brush it evenly over the stretched dough. Sprinkle with the Diamond Crystal kosher salt.
4. Transfer the pizza (with the parchment paper) onto the preheated pizza stone or a baking sheet. Bake for 8 to 10 minutes, or until the crust is deeply golden brown and blistered.
5. Carefully remove the crust from the oven. Immediately drape the prosciutto slices over the hot crust, allowing the heat to soften the cured pork fat.
6. Tear the burrata balls open with your hands and scatter the creamy pieces over the prosciutto.
7. Drizzle the hot honey generously over the entire pizza, garnish with fresh basil leaves, and sprinkle with flaky sea salt. Cut into slices and serve immediately.
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Notes

• I highly recommend using Diamond Crystal kosher salt; if you only have Morton's or fine table salt, cut the volume in half (use 1/4 tsp) to avoid an overly salty crust.
• Burrata is packed with stracciatella (shredded mozzarella soaked in heavy cream). Baking it destroys the emulsion of the cream, causing it to separate into grease and watery whey.
• Do not leave your garlic-oil mixture sitting on the raw dough for more than 5 minutes before baking. The moisture in the garlic will sink into the dough, creating a "gum line" that prevents the crust from rising properly.
• This pizza is absolutely best eaten fresh. If you do have leftovers, store them in the fridge, but note that the burrata will lose its creamy texture and become slightly firm and watery after 24 hours.
• Always let your pizza dough sit on the counter for at least 30 minutes to reach room temperature before stretching. Cold dough has tight gluten bonds that will stubbornly snap back when you try to shape it.

Serving Suggestions

This pizza is a rich, decadent showstopper that pairs beautifully with bright, acidic sides to cut through the creamy burrata. Here are my favorite ways to serve it:

• A simple arugula salad tossed with fresh lemon juice and shaved parmesan.
• A side of Balsamic grilled vegetables with a touch of garlic flavor to add a smoky, charred element to the meal.
• A glass of crisp, dry white wine like Pinot Grigio or Sauvignon Blanc.
• A light fruit salad, like our Watermelon Fruit Salad, to keep things refreshing.

Storage and Reheating

Let's be completely honest here: burrata pizza does not love to be stored. Once that creamy cheese is torn open and meets the hot crust, the clock starts ticking.

If you absolutely must save leftovers, wrap the slices tightly in foil and keep them in the fridge for no more than one day. The crust will lose its crispness, and the burrata will release some moisture, but it will still taste delicious.

To reheat, do not even think about using the microwave unless you want a rubbery, soggy disaster. Instead, heat a dry cast-iron skillet over medium heat, slide the pizza slice in, and cover it with a lid for 3 to 4 minutes. This revives the bottom crust to its former crispy glory while gently warming the toppings without melting the burrata into a puddle.

Ingredient Substitutes

If you can't find some of these specialty ingredients, don't worry! Here are the best swaps that won't ruin your dinner:

1. Burrata: Swap with fresh buffalo mozzarella torn into pieces, or a high-quality whole-milk ricotta dolloped on top after baking.
2. Prosciutto: Use thinly sliced capicola, bresaola, or even high-quality deli ham if you are in a pinch.
3. Hot Honey: Drizzle regular honey and sprinkle a pinch of crushed red pepper flakes over the top.
4. Fresh Basil: Fresh baby arugula makes an excellent peppery substitute.

I hope this pizza brings as much joy (and as little smoke) to your kitchen as it does to mine. Just remember to keep that gorgeous burrata far away from the oven's heat, and you'll be rewarded with the most spectacular slice of your life. Happy baking!