Burrata E Prosciutto Pizza Recipe
Mozzarella, arugula, cherry tomato, EVOO
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Ingredients
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Dough & Base
Cheese & Toppings
Optional Flavor Boosts
Method
Dough & Base
Preheat and prepare
Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a home oven that reaches 550°F, use that temperature.
On a lightly floured work surface, stretch or roll the pizza dough into a 12-inch (30 cm) round, leaving a slightly thicker edge for the crust. Dust a pizza peel or inverted baking sheet with the 2 tbs flour to prevent sticking.
Cheese & Toppings
Tear or thinly slice the fresh mozzarella and distribute it evenly across the dough, leaving the oiled rim exposed. Use about 1 cup of mozzarella so the pizza remains balanced and doesn't become soggy.
Scatter the halved cherry tomatoes evenly over the mozzarella. Season tomatoes lightly with a pinch of the sea salt (part of the 0.5 tsp) and a few grinds of black pepper.
Slide the pizza onto the preheated stone or baking sheet and bake for 8–12 minutes, until the crust is golden and charred in spots and mozzarella is bubbling. Rotate halfway through baking for even color.
While the pizza bakes, tear the burrata open so the creamy center is accessible and have the prosciutto slices ready. If using lemon zest and red pepper flakes, mix them with the arugula now.
Remove the pizza from the oven and transfer to a cutting board. Let rest 1 minute to stabilize.
Tear the burrata into 2–3 large pieces and place them on the hot pizza so the creamy interior slightly warms and spreads but doesn't completely melt.
Drape the prosciutto slices across the pizza in 2–3 places, allowing the heat to gently release aromatics without crisping them into bacon-like texture.
Scatter the dressed arugula (2 cups) over the pizza. Drizzle the 2 tsp extra-virgin olive oil and the optional 1 tsp balsamic glaze over the top. Finish with remaining sea salt to taste and the 1 tsp freshly cracked black pepper. If using, sprinkle the lemon zest and 0.25 tsp red pepper flakes over the arugula for brightness and heat.
Slice and serve immediately: the contrast of warm crust and creamy burrata with cool prosciutto and bright arugula is best enjoyed right away.