Prosciutto & Burrata Pizza Recipe
Tomato Sauce, Cheese, Prosciutto & Burrata Cheese.
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Ingredients
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Dough & Assembly
Tomato Sauce
Cheese & Toppings
Method
Dough & Assembly
Preheat
Place a pizza stone or heavy baking sheet on the middle rack of the oven. Preheat the oven to 500°F (260°C) for at least 45 minutes so the stone is very hot. If you have a pizza steel, use that.
Lightly flour your work surface with 1/4 cup flour. Stretch or roll the dough into a 12-inch round, leaving a slightly thicker rim for the crust. Avoid overworking; gently press and rotate to shape. Transfer the shaped dough to a floured pizza peel or an inverted baking sheet.
Brush the outer rim lightly with 1 tablespoon olive oil to encourage browning.
Tomato Sauce
Make the quick sauce
In a small bowl, combine 1 cup crushed San Marzano tomatoes, 1 tsp olive oil, 1 minced garlic clove, 1/2 tsp salt, 1/8 tsp black pepper, 1/2 tsp dried oregano and 1/8 tsp red pepper flakes (optional). Taste and adjust seasoning. The sauce should be bright and slightly seasoned — it will not be cooked long, so keep it simple.
Spread 1/2 to 2/3 cup of the sauce evenly over the stretched dough, leaving the oiled rim free. Do not overload; a thin even layer is ideal for high-heat baking.
Cheese & Toppings
Evenly scatter 1 1/2 cups shredded fior di latte or mozzarella over the sauced dough, keeping cheese off the outer crust. Sprinkle 2 tablespoons grated parmesan over the top.
Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating once halfway through, until the crust is blistered and cheese is melted and golden in spots. Baking time will vary with oven and stone temperature.
Remove the pizza from the oven. Immediately tear or drape 4 oz thinly sliced prosciutto over the hot pizza so it warms but does not fully cook or crisp.
Place one whole burrata (4–6 oz) in the center of the pizza. Using a knife, gently tear the burrata to let the creamy interior spread across the pizza. If you prefer, tear the burrata into 2–3 pieces and arrange them evenly.
Scatter fresh basil leaves over the pizza. Finish with a light drizzle (about 1 tsp) of extra-virgin olive oil, a pinch of lemon zest if using, and a few cracks of black pepper. Sprinkle sea salt flakes sparingly over prosciutto and burrata to taste.
Let the pizza rest for 1–2 minutes, then slice and serve immediately so the burrata remains creamy and the prosciutto tender.