This Prosciutto and Honey Burrata Pizza has become my go-to for effortless dinner parties and late-week treats. I first combined these flavors one summer evening when I had leftover store-bought dough, a ball of burrata from a farmers market, and a jar ofRunny, floral honey that begged to be paired with something savory. The result was immediate: creamy, slightly tangy cheese, salty-sweet ribbons of prosciutto, and the crisp-edged crust that made everyone in the room go quiet for a beat before taking another bite. It’s a recipe that feels special without demanding hours in the kitchen, and it highlights how a few premium ingredients can transform a simple base into something memorable. I discovered how well the texture of burrata contrasts with a lightly toasted crust on a chilled evening when I wanted a restaurant-style dish at home. The cheese melts only slightly when warmed, leaving a cool, creamy center that pairs beautifully with thinly sliced prosciutto. The honey adds just enough sweetness to round the flavors without cloying, and fresh basil lifts everything with aromatic brightness. I often make this when friends drop by unannounced because the assembly is quick and the impression is always luxurious.

Ingredients

• Fresh pizza dough: One ball of dough (store-bought or homemade, about 16 ounces). Choose dough labeled 12- to 14-inch yield for an even crust. If buying, I like refrigerated dough from artisanal bakeries or brands such as Trader Joe’s refrigerated dough for consistent texture.
• Olive oil: 2 tablespoons for brushing the crust. Use a good extra-virgin olive oil for flavor plus a little sheen on the crust; it helps browning and adds mouthfeel.
• Sea salt and cracked black pepper: To taste. Use a flaky sea salt such as Maldon to finish for a delicate crunch, and freshly cracked black pepper for aroma.
• Burrata cheese: 8 ounces, torn into pieces. Fresh burrata delivers a creamy center; aim for a refrigerated ball sold by weight at specialty counters or grocery cheese sections.
• Prosciutto: 4 ounces, thinly sliced. Choose a high-quality dry-cured prosciutto such as Prosciutto di Parma or an artisan brand for silky texture and balanced saltiness.
• Honey: 2 tablespoons of high-quality, runny honey. A wildflower or orange blossom honey adds floral notes that complement the prosciutto and cheese.
• Fresh basil: A handful of leaves for garnish. Pick bright, unblemished leaves; they add color and an herbal lift just before serving.

Instructions

Prepare the Dough: Preheat your oven to 475 degrees F (245 degrees C). If using a pizza stone, place it in the oven while preheating so it becomes piping hot and will crisp the crust. On a floured surface, stretch or roll the dough to a 12- to 14-inch round. Aim for a slightly thicker edge to form a pleasing rim; about 1/2 inch thick around the perimeter gives a crunchy, pillowy crust. Transfer the shaped dough to a parchment-lined baking sheet or a well-floured pizza peel if using a stone. Allow the dough to relax for 5 minutes if it resists stretching to prevent tearing. Brush the Crust: Lightly brush the exposed edges of the dough with 1 to 2 tablespoons of extra-virgin olive oil. This technique encourages the rim to brown evenly and creates a glossy, crisp finish. Avoid oiling the center, which can inhibit the burrata from adhering later. Bake the Crust: Slide the crust into the oven and bake for 8 to 10 minutes until the surface firms up and the underside begins to take color but is not deeply browned. You want the crust to set so it supports the toppings without becoming soggy. Visual cues: the dough should look matte rather than wet and should feel stable when nudged with a spatula. Add Burrata and Prosciutto: Remove the partially baked crust from the oven. Tear the burrata into several generous pieces and distribute them over the center, leaving the rim clear. Arrange thin slices of prosciutto in gentle folds on top of and beside the burrata so every bite has both cheese and cured meat. The prosciutto needs no cooking; the residual heat from the crust will gently warm it. Drizzle Honey and Garnish: Generously drizzle 2 tablespoons of high-quality honey across the pizza, aiming to create long ribbons rather than small pools. Scatter fresh basil leaves and finish with a pinch of flaky sea salt and a crack of black pepper to balance the sweetness. Final Bake (Optional): If you prefer slightly warmed burrata, return the pizza to the oven for 2 to 3 minutes. Watch closely; burrata should be warm but not fully melted. Alternatively, serve immediately for a contrast between a warm crust and cool, creamy cheese.

Storage Tips

Leftovers keep best if you remove any basil and honey that could make the crust soggy, then wrap the pizza slices tightly in plastic wrap or place them in an airtight container and refrigerate for up to 2 days. To reheat, place slices on a baking sheet in a 375 degrees F oven for 6 to 8 minutes to revive crispness; avoid microwaving, which softens the crust. If you want to freeze the crust only, bake it until just set, cool completely, wrap in foil and freeze for up to 3 months. Thaw in the refrigerator before final assembly and quick reheat.

Ingredient Substitutions

If burrata is unavailable, use fresh mozzarella torn into pieces combined with a spoonful of ricotta dolloped on top to mimic the creamy center; allow an extra minute or two for melting. For a non-pork alternative, thinly sliced smoked turkey or prosciutto-style vegan slices work, but reduce added salt. Swap honey with a high-quality fig jam or balsamic glaze for a deeper sweetness; use 1 tablespoon of glaze to replace 2 tablespoons of honey and adjust salt accordingly. For a gluten-free base, use a pre-made gluten-free crust and follow the same baking times but be mindful that texture and crisping may differ.

Serving Suggestions

Serve slices with a simple green salad dressed in lemon vinaigrette to cut through richness, or pair with lightly dressed arugula scattered over the pizza just before serving. A chilled glass of dry white wine or a light-bodied rosé complements the salt and cream, while a sparkling water with lemon keeps the palate refreshed. Garnish with extra basil leaves and an optional shower of microgreens for an elevated presentation at dinner parties.

Cultural Background

This style of assembly — baking a neutral crust and finishing with high-quality cured meat and fresh cheese — is rooted in Italian tradition where exceptional ingredients are showcased simply. Burrata originates from Puglia in southern Italy and was traditionally a way to use leftover curds. Prosciutto comes from northern Italy with centuries-old curing techniques. The addition of honey mirrors Italian pairings of sweet and savory found in many antipasti plates where fruit, cheese, and cured meats are served together.

Seasonal Adaptations

In summer, add halved ripe peaches or nectarines for a fruity echo of the honey; scatter them after the final bake. In autumn, replace basil with arugula and fold in roasted figs for earthier notes. Around the holidays, swap basil for a mix of torn sage and rosemary and use a drizzle of chestnut honey for a deeper, festive flavor profile.

Meal Prep Tips

For make-ahead convenience, pre-bake crusts and cool completely, then store in airtight containers in the refrigerator for up to 24 hours. Assemble toppings just before guests arrive and do a 2-minute warm-through in a hot oven to bring it all together. Keep burrata chilled until the last moment to preserve its creamy center and place prosciutto on the pizza just before serving to maintain silky texture.

This pizza is a celebration of contrasts: crisp and tender, salty and sweet, warm and cool. It’s forgiving, quick, and consistently impressive — I encourage you to experiment with small swaps and make it your own the next time you want something easy yet elegant.