This pizza is one of those recipes I reach for when I want to impress without spending hours in the kitchen. The combination of warm, slightly blistered dough, creamy burrata, paper-thin prosciutto, and a sweet note of honey creates a harmony of textures and flavors that feels special but is remarkably easy to execute. I first put these ingredients together on an impromptu dinner night when unexpected guests arrived; what began as a quick assembly turned into the most requested repeat dish at my table. The contrast between the cool, milky center of the burrata and the warm crust is what makes every bite feel elevated. I discovered this pairing after experimenting with different cheeses and cured meats while hosting a casual Italian-themed evening. Burrata brings a silky, spreadable richness that melts slightly over the warm crust while retaining its creamy heart. Prosciutto adds a salty, umami counterpoint, and the honey ties everything together with a floral sweetness. Whenever I serve this, people are surprised by how simple ingredients—good dough, quality cheese, and a drizzle of honey—can make a memorable meal. It’s an elegant finish for a relaxed dinner or a delightful centerpiece for a sharing plate at a gathering.

Ingredients

• Fresh pizza dough: One ball (about 12 to 16 oz) of store-bought or homemade dough—look for a high-hydration variety if buying commercially, or use your favorite home recipe. A 12-inch dough ball yields a thin-crisp crust when stretched and baked at high heat.
• Olive oil: About 1 tablespoon for brushing the crust. Use a fruity extra-virgin olive oil like California Olive Ranch or Colavita for the best flavor on the edges.
• Burrata: 8 oz, torn into pieces. Choose a fresh burrata from a trusted cheese counter—look for a soft outer shell and a creamy interior for that luscious ooze.
• Prosciutto: 4 oz thinly sliced. Select a quality dry-cured prosciutto such as Prosciutto di Parma or San Daniele for balanced saltiness and melt-in-your-mouth texture.
• Honey: 2 tablespoons of a mild, floral honey—acacia or orange blossom works beautifully. Use a single-origin honey for the most distinctive finish.
• Fresh basil: A small handful of leaves for garnish and a bright herbal lift; choose vibrant, unblemished leaves.
• Sea salt and cracked black pepper: To taste, finishing salt like Maldon adds a pleasant crunch.

Instructions

Prepare the dough and oven: Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats for at least 30 minutes to ensure a crisp base. On a lightly floured surface, gently stretch or roll the dough into a 12-inch circle, taking care not to deflate the gas pockets so the crust puffs nicely in the oven. Brush the crust: Transfer the stretched dough to a sheet of parchment paper or a lightly floured peel. Use about 1 tablespoon of olive oil and a pastry brush to coat the outer rim and a light film across the center; this encourages even browning and adds a glossy finish to the crust. Par-bake the crust: Slide the dough (on parchment) onto the preheated stone or a baking sheet and bake for 8 to 10 minutes until the base is set and firm but not deeply browned. You want a stable surface so the burrata doesn’t make the center soggy—look for a pale golden underside when you lift the crust slightly. Add burrata and prosciutto: Remove the par-baked crust from the oven. Tear the 8 oz of burrata into irregular pieces and distribute them across the center, leaving a defined rim. Lay 4 oz of thinly sliced prosciutto over and between the cheese pieces so each slice has a balance of creamy cheese and savory meat. Finish with honey, seasoning, and basil: Drizzle 2 tablespoons of high-quality honey generously over the top, scatter fresh basil leaves, and finish with a pinch of sea salt and several grinds of cracked black pepper. If you prefer the burrata slightly warmed, return the pizza to the oven for 2 to 3 minutes; otherwise, serve immediately to enjoy the full creaminess of the cheese.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 48 hours. Remove basil leaves before storing so they don’t discolor. To reheat, place slices on a baking sheet in a 400°F (205°C) oven for 3 to 5 minutes to crisp the crust; add a small fresh dollop of burrata or a few torn pieces after reheating to reintroduce that creamy texture. You can also freeze the baked crust (without burrata) for up to 2 months; defrost overnight in the fridge and reheat in a hot oven before finishing with fresh toppings.

Ingredient Substitutions

If you need alternatives, swap burrata for fresh mozzarella and add a tablespoon of mascarpone for richness—this keeps the creamy element though the texture will be less luxurious. For a vegetarian version, replace prosciutto with thinly sliced roasted red peppers or grilled eggplant ribbons and add a pinch of smoked paprika for depth. To make the pie gluten-free, use a commercially available gluten-free dough or cauliflower crust but remember that cooking times and texture will differ—par-bake until firm before topping.

Serving Suggestions

Serve the pizza as the centerpiece with a simple arugula salad dressed in lemon and olive oil to cut through the richness. For wine pairings, choose a crisp Vermentino or a light-bodied Pinot Grigio; if you prefer red, a chilled Beaujolais pairs nicely. Garnish with extra basil leaves and a grind of black pepper at the table. For a sharing board, slice into 6 to 8 smaller pieces and arrange on a wooden board with additional prosciutto and honey on the side so guests can customize each bite.

Cultural Background

The idea of pairing cured meats and soft cheeses is deeply rooted in Italian antipasti tradition—burrata comes from Puglia in southern Italy while prosciutto has northern Italian origins, like Parma. Combining these elements on flatbread is a modern take that blends rustic, regional flavors with the global love for pizza. The addition of honey echoes traditional Italian pairings of sweet and savory, where fruit or honey often accompanies aged cheeses to balance salt and fat.

Seasonal Adaptations

In summer, top the pizza with ripe cherry tomatoes and basil for an added burst of freshness; in autumn, swap basil for arugula tossed with a little lemon and olive oil. During the holidays, a sprinkle of toasted walnuts and a drizzle of truffle honey can make the pie feel festive. Adjust the amount of honey seasonally—lighter floral varieties in spring and richer chestnut honey in late fall will subtly change the flavor profile.

Meal Prep Tips

For easy entertaining, roll and par-bake multiple crusts ahead of time and stack them separated by parchment in the fridge for up to 24 hours. When guests arrive, warm each crust for a minute, add chilled burrata and prosciutto, finish with honey and basil, and serve. This approach gives you the convenience of prep-ahead work while preserving the freshness of the toppings at the moment of service.

There’s something joyful about feeding others with simple ingredients done well. This Prosciutto and Honey Burrata Pizza is the kind of recipe that invites conversation and compliments—make it, share it, and then make it again with the small tweaks that make it yours.