This Prosciutto and Honey Burrata Pizza has been a weekend favorite ever since I first paired creamy burrata with paper thin slices of prosciutto and a bright drizzle of honey. I discovered the combination on a warm spring evening when I wanted something special but unfussy to serve with a chilled glass of white wine. The result was immediate and unanimous approval from family and friends. The contrast between the cool, milky burrata and the salty, almost savory prosciutto with the faint floral sweetness of honey creates a mouthful that feels both rustic and refined. I remember serving this at a small dinner where neighbors stopped by unannounced and stayed to the last slice. The pizza is deceptively simple to assemble and shines because of ingredient quality and timing rather than complicated technique. The crust provides a restrained canvas that crisps along the edges when brushed with olive oil. When the burrata meets the warm dough the center surrenders into silky pools that carry the prosciutto and honey across every bite. This is a go to for casual entertaining and quiet nights alike.

Ingredients

• Fresh pizza dough: One ball of fresh dough, store bought or homemade. Look for a dough that is soft and elastic. If buying ready made, choose a fresh refrigerated dough from your local bakery counter rather than heavily processed frozen dough to get a better crust texture.
• Olive oil: About 1 tablespoon for brushing the crust. Use extra virgin olive oil with a clean grassy flavor so it adds aroma without overpowering the toppings.
• Sea salt and cracked black pepper: To taste. Choose flaky sea salt for finishing and a coarse cracked black pepper for the best bite.
• Burrata cheese: 8 ounces torn into pieces. Burrata should be fresh and chilled. Look for burrata with a soft outer shell and creamy interior from a reputable cheese counter or brand.
• Prosciutto: 4 ounces thinly sliced. Choose an Italian style prosciutto that is evenly sliced paper thin so it drapes across the cheese.
• Honey: 2 tablespoons of a high quality floral honey. A mild acacia or wildflower honey works beautifully so it does not overpower the prosciutto.
• Fresh basil leaves: A handful for garnish. Fresh leaves torn by hand add fragrance and color to finish the pizza.

Instructions

Prepare the oven and dough: Preheat the oven to 475 F. If you have a pizza stone, place it in the oven to preheat for at least 30 minutes. On a lightly floured surface shape the fresh dough into a 12 inch round by gently stretching and rolling, keeping a slightly thicker rim for the crust. Transfer the dough to a sheet of parchment or a lightly floured peel for the pizza stone. Brush the crust: Lightly brush the rim of the dough with about 1 tablespoon of olive oil. The oil encourages a golden crisp edge. Sprinkle the rim with a light pinch of sea salt. Do not overload the center so it remains receptive to the soft cheese without becoming greasy. Par bake the crust: Slide the dough onto a preheated pizza stone or place the parchment lined baking sheet into the oven. Bake for 8 to 10 minutes until the dough is set and slightly firm but not browned. You want a stable surface so the burrata can sit and the prosciutto will not over cook. Add burrata and prosciutto: Remove the partially baked crust. Tear the 8 ounce burrata into pieces and distribute evenly across the surface leaving the rim clear. Lay the 4 ounce slices of prosciutto over and around the burrata so each bite includes both components. The prosciutto will become slightly warmed by the residual heat and will release some fat into the cheese for added flavor. Drizzle honey and finish: Generously drizzle 2 tablespoons of high quality honey all over the pizza. Scatter fresh basil leaves and season with crack black pepper and a pinch of sea salt. For a gentle warm finish, return the pizza to the oven for 2 to 3 minutes to slightly warm the burrata. If you prefer the burrata completely fresh and cool, serve immediately without the final bake.

Storage Tips

Store any leftover pizza wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to two days. Because burrata changes texture after refrigeration it is best to remove leftovers about 15 minutes before serving to let the cheese soften. If you plan to meal prep, par bake crusts and store them in the freezer for up to three months, then add fresh burrata and prosciutto only when ready to finish the pizza to preserve texture.

Ingredient Substitutions

If you do not have burrata, a soft fresh mozzarella torn into pieces will work though the creamy center will be less liquid. For a vegetarian option replace prosciutto with grilled shiitake mushrooms or thin roasted eggplant slices. Swap honey for aged balsamic glaze for a deeper tangy sweetness. Use whole wheat or cauliflower crust for different dietary needs keeping in mind texture changes.

Serving Suggestions

Serve this pizza with a simple green salad dressed with lemon and olive oil and perhaps roasted baby tomatoes on the side. A chilled Pinot Grigio or a light Italian red pairs beautifully. Garnish with extra basil and an extra drizzle of honey at the table for guests who like a sweeter finish.

Cultural Background

This style draws inspiration from Italian antipasti and modern pizzerias that value high quality finishing ingredients placed on nearly finished crusts. Burrata originates from the Puglia region of Italy and was created as a way to use up the freshest curd and cream. Prosciutto cured meat has long been paired with fruit and honey in classical traditions which makes the combination a natural fit for a contemporary pizza canvas.

Seasonal Adaptations

In summer add blistered tomatoes or a light scattering of arugula after baking for brightness. In autumn try finishing with roasted pears and a sprinkle of toasted walnuts to bring out the nutty notes of honey. In winter choose a more robust honey such as chestnut for deeper flavor that stands up to heartier crusts.

Meal Prep Tips

For a busy week make up several par baked crusts and store them in the freezer. Thaw in the refrigerator overnight, then re warm briefly and finish with fresh burrata and prosciutto when ready to serve. Keep the honey, basil, and cheese separate until plating to preserve texture and flavor.

Every time I make this pizza it reminds me that great food often comes from respecting a few excellent ingredients and paying attention to timing. Invite friends, bake a crust or two, and let the finishing touches do the work. Enjoy the simple luxury of a perfectly balanced bite.