Oh my gosh, you absolutely *have* to stop ordering the same boring pizza when you want something special! I’m letting you in on my secret weapon for making restaurant-quality food in about 25 minutes flat. Seriously, this **Prosciutto Honey Burrata Pizza** is the ultimate level-up because it hits every single note you want in one perfect bite: salty cured meat, gloriously creamy cheese, and that unbelievable sweet finish. I know it sounds fancy, but the truth is, it’s one of the easiest things I make all week. I think it works so brilliantly because the warm, slightly yeasty crust just cradles that cool, rich burrata and the savory prosciutto in a way that just makes my heart sing. Prepare to toss out every other weeknight dinner idea!
Why This Prosciutto Honey Burrata Pizza is a Must-Try
You’re getting major **Gourmet Pizza Recipes** vibes without any of the fuss! This is my go-to when I need something truly impressive but only have 25 minutes. It’s the king of **Sweet and Salty Pizza Ideas** because that little bit of honey cutting through the rich cheese and salty meat is pure magic. If you’re looking for easy, restaurant-style flavor instantly, you’ve found it. It’s truly artisan inspiration made simple. Check out more of my artisan pizza inspiration to see what else is possible!
Ingredients for the Perfect Prosciutto Honey Burrata Pizza
Okay, the ingredients list is short, but every single item counts here! Resist the urge to substitute anything labeled ‘low-fat’ or ‘imitation,’ because this pizza relies on pure richness. You’ll need one ball of good pizza dough, whether you whip up a fresh batch using my homemade pizza dough tips or grab a ball from your favorite deli. For the base, we’re using a creamy blend of whole milk ricotta, salt, and pepper—no tomato sauce needed for this beauty!
The stars, of course, are the burrata, the prosciutto, and the honey. I use about 4 ounces of fresh burrata, torn into nice big chunks. Remember to visit my guide on Burrata Cheese Recipes if you want to know what to look for! Then, about 3 ounces of very thinly sliced prosciutto goes on last, followed by a generous drizzle of good honey. That sweet finish is what takes this to the next level!
Step-by-Step Instructions for Your Prosciutto Honey Burrata Pizza
Okay, this is where the magic happens, and I want you to follow this timing exactly—it’s the secret to keeping that burrata creamy and the prosciutto tender! We’re aiming for that beautiful Thin Crust Pizza Perfection here, so make sure your oven is scorching hot, set to 475 degrees Fahrenheit, preferably with your pizza stone or baking sheet inside to get screaming hot.
Prepping the Dough and Base Layer
First, stretch your dough out onto parchment paper—this makes transferring it so much easier! Remember those tips for homemade pizza dough tips? Use them now! While simple, we need a base layer other than oil, so mix your whole milk ricotta with a pinch of salt and pepper. Spread that creamy mixture right over the dough, leaving a nice, puffy border for the crust. This base cooks first! You’re going to bake this naked crust with just the ricotta for about 8 to 10 minutes until it’s starting to look golden.
The Critical Cheese and Prosciutto Timing for Prosciutto Honey Burrata Pizza
Time check! Pull the nearly done pizza out. Now, tear that gorgeous burrata into chunks and scatter it across the hot base. Back into the oven she goes for just 3 to 5 more minutes. We only want the burrata to get soft and slightly warm, not completely melt into a puddle! Once it’s slightly softened, pull the whole thing out. Here is the biggest tip for the best **Prosciutto Pizza with Honey**: Don’t cook the prosciutto! Drape those salty slices over the hot cheese immediately after it comes out. The residual heat softens it perfectly.
Finishing Touches and the Honey Drizzle
Almost done! Now it’s time for the sweet element. Drizzle your honey lavishly all over the top—don’t be shy! If you’re using those amazing optional toppings, now’s the time to pile on the fresh, peppery arugula and maybe a tiny zigzag of balsamic glaze. Slice it up right away and serve it hot so you get that perfect textural contrast while everything is still warm and fresh!
Expert Tips for the Ultimate Prosciutto Honey Burrata Pizza
Look, anyone can throw cheese and meat on dough, but if you want this **Prosciutto Honey Burrata Pizza** to sing, you need a couple of little secrets up your sleeve. My number one rule is about the heat. If you have a pizza stone, use it! Preheating it gives you that quick, powerful blast underneath that makes the crust crisp up instantly. If you just use a regular sheet pan, it’s fine, but you need to let that pan heat up in the oven for a solid 10 minutes before you even put the dough on.
Also, let’s talk about that drizzle. The honey is key for our **Sweet and Salty Pizza Ideas**, but if you want to switch it up when you’re feeling adventurous, try swapping that honey for a good quality maple syrup or even a little drizzle of infused olive oil. If you want a different sweet element entirely, feel free to use our favorite pizza drizzle recipe guide and swap the honey for fig jam—it’s wild how good that tastes with the salty meat!
Ingredient Notes and Substitutions for Prosciutto Honey Burrata Pizza
Since this is one of my most **Easy Burrata Pizza** recipes, the quality of those few ingredients really matters, so let’s talk specifics! For the ricotta base, please use whole milk ricotta, not the low-fat stuff. The whole milk variety is richer and less watery, which keeps our crust from getting soggy during that crucial pre-bake. Trust me, the texture difference is huge.
When it comes to the texture contrast, while the recipe calls for fresh arugula to add a little peppery bite after baking, you absolutely don’t have to use it if your family isn’t a fan! I sometimes switch that out for a handful of roughly chopped toasted pistachios or walnuts right before the honey drizzle. The nuts give you a lovely crunch that plays perfectly against that creamy burrata. You can find more ideas on swapping out those sweeter elements over at my guide to the fig jam pizza alternative, too, if you want to skip the honey altogether!
Serving Suggestions for Your Gourmet Pizza Recipes
Because this **Prosciutto Honey Burrata Pizza** is so rich and satisfying, it doesn’t need much company, but I always serve it alongside something bright and light. It’s perfect as a shareable dish for entertaining, making it one of my favorite **Gourmet Italian Appetizers** when company stops by.
My absolute favorite side is a simple green salad dressed with lemon and olive oil to cut through the richness of the cheese and honey. If you want to double down on burrata (because who doesn’t?), try pairing it with a light peach and prosciutto salad—I have the recipe for a fantastic peach burrata salad with prosciutto recipe on the site! Keep the sides light so this star pizza truly shines.
Storage and Reheating Instructions for Prosciutto Honey Burrata Pizza
Okay, here’s the harsh truth: this pizza is designed to be eaten immediately. That interplay between the warm crust, the slightly melty burrata, and the cool, floppy prosciutto? It’s fleeting, my friend! If you have leftovers, definitely keep them, but manage your expectations slightly.
Wrap any remaining slices tightly in plastic wrap or pop them into an airtight container. And this is important: try to eat them within 24 hours. That delicate dough doesn’t love sitting around, and the burrata moisture can start to soak in.
When it comes to reheating, putting it back in the oven is the only way to go. Skip the microwave unless you enjoy rubbery crusts! I reheat mine at about 375 degrees Fahrenheit directly on the oven rack for about 5 minutes. This crisps the bottom back up nicely.
Be warned: the prosciutto will change. It might get a tiny bit firmer or drier because it already went through the heat cycle once. If you want that silky texture back, wait until the pizza is piping hot, take it out, let it cool for just one minute, and then put the prosciutto on fresh—if you have any left!
Frequently Asked Questions About Prosciutto Honey Burrata Pizza
I totally get it; sometimes you need a quick answer before you even start stretching the dough! Don’t worry, I’ve compiled the biggest questions people have about turning this **Prosciutto Honey Burrata Pizza** into a weeknight hero. Almost every time I post this online, someone asks about the timing, and it’s crucial! We need to make sure we cover everything, even the idea of a no cook prosciutto pizza scenario!
Can I add the prosciutto before baking the Prosciutto Honey Burrata Pizza?
Oh, you are asking the million-dollar question! My strong advice is absolutely not! If you bake the prosciutto, it gets crispy and kind of dry, and honestly, it loses that delicate, melt-in-your-mouth quality we are aiming for. The entire point of this recipe is the contrast. The prosciutto needs to go on *after* the pizza comes out of the oven so the residual heat just warms it up slightly while keeping that lovely, tender texture. If you absolutely can’t wait, the absolute latest you can add it is in the last two minutes of the burrata melting stage, but trust me, post-bake is the way to go for the best **Prosciutto Pizza with Honey** experience!
What is the best crust type for this recipe?
For a pizza topped with something as creamy and luxurious as burrata, you really need a crust that can handle the moisture and still stay crisp. I always steer people toward a thin crust, whether that’s the pre-made dough I mentioned or something homemade you worked hard on. A thick, bready crust tends to soak up the moisture from the cheese and doesn’t give you that beautiful crunch contrast. If you are using my homemade pizza dough tips, make sure you stretch it thin for this!
What if I don’t have honey? Can I use something else on my Sweet and Salty Pizza Ideas?
That’s a great question for anyone looking for more **Sweet and Salty Pizza Ideas**! If you’re all out of honey—or just craving a slight variation—you have fantastic options. A high-quality, dark maple syrup works beautifully because it offers a similar sweetness but with a deeper, almost smoky note. My personal favorite substitute, though, is a smear of fig jam. Fig jam adds sweetness *and* a little bit of fruity intensity that pairs unbelievably well with the saltiness of the meat. If you want to see how to use that instead, check out my notes on the fig jam pizza alternative, too!
Share Your Prosciutto Honey Burrata Pizza Creations
I’m telling you, once you make this **Prosciutto Honey Burrata Pizza**, you are going to want to scream it from the rooftops! This isn’t just another pizza; it’s a showstopper, and I absolutely love seeing how you all recreate these Gourmet Pizza Recipes in your own kitchens.
So please, after you’ve devoured every last bite—which I know you will—come right back here and leave a star rating! Let me know how much you loved that salty, sweet magic. Drop a comment below and tell me if you stuck to the classic plan or if you snuck in any of those fun substitutions we talked about, like toasted nuts instead of arugula.
And if you take a picture? Tag me! I’m always wandering over to see your amazing creations online. Seriously, I live for seeing that creamy burrata melting next to the draped prosciutto. It makes me so happy to know my favorite recipe is making its way onto your dinner table. Happy baking, everyone!
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Prosciutto Honey Burrata Pizza
- Total Time: 25 min
- Yield: 2 servings
- Diet: Vegetarian
Description
Make a gourmet pizza featuring salty prosciutto, creamy burrata, and a sweet honey drizzle on a crisp crust.
Ingredients
- 1 pre-made pizza dough ball (about 12-14 inches)
- 1 tablespoon olive oil
- 1/2 cup whole milk ricotta cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 4 ounces fresh burrata cheese, drained and torn into pieces
- 3 ounces thinly sliced prosciutto
- 2 tablespoons honey
- 1 cup fresh arugula (optional)
- 1 tablespoon balsamic glaze (optional)
Instructions
- Preheat your oven and pizza stone or baking sheet to 475 degrees Fahrenheit.
- Stretch or roll out your pizza dough to your desired thickness. Place it on parchment paper or a lightly floured pizza peel.
- In a small bowl, mix the ricotta cheese, salt, and pepper. Spread this mixture evenly over the pizza dough, leaving a 1-inch border for the crust.
- Bake the crust with the ricotta base for 8 to 10 minutes, or until the crust is lightly golden and set.
- Remove the partially baked pizza from the oven. Distribute the torn pieces of burrata evenly over the hot crust.
- Return the pizza to the oven and bake for another 3 to 5 minutes, until the burrata is slightly softened but not fully melted.
- Remove the pizza from the oven. Immediately drape the slices of prosciutto over the hot cheese.
- Drizzle the honey evenly over the entire pizza.
- If using, top with fresh arugula and a light drizzle of balsamic glaze.
- Slice and serve immediately.
Notes
- For the best results, add the prosciutto and burrata after the initial bake so the prosciutto stays tender and the burrata remains creamy.
- If you prefer a crispier crust, bake the dough directly on a preheated pizza stone.
- Substitute fig jam for honey for a different sweet element.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 pizza
- Calories: 550
- Sugar: 12
- Sodium: 950
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 30
- Cholesterol: 90
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