Lea recipes

Introduction

There is a very specific kind of Friday night at my house, and it revolves around this pizza. The oven is as hot as it will go, the stone is already inside heating through, and everyone drifts into the kitchen to watch the first slice being lifted — because that first lift is the whole show. The mozzarella stretches into long, glossy strands, the burrata slumps softly over the hot crust, and the ribbons of prosciutto catch the warmth just enough to turn silky at the edges.

This Ultimate Prosciutto Burrata Pizza is my idea of the perfect homemade pizza: a crisp artisan crust with a light, airy interior, a simple tomato sauce, whole-milk mozzarella baked until bubbling, and then — only once it leaves the oven — torn burrata, delicate prosciutto, peppery arugula, and a drizzle of my best olive oil. It tastes like something from a great little pizzeria, yet every part of it is completely doable in a home kitchen.

For the recipe card below, I have set the times for my homemade dough exactly as they happen in my kitchen: 15 minutes of prep, 1 hour of rising, and 15 minutes of cooking, for a total time of 1 hour 30 minutes. You may have seen me say this pizza can be on the table in about 30 minutes — that is with prepared dough, my favorite weeknight shortcut. The card follows the full homemade-dough version, and honestly, once you taste this crust, I think you will agree the rise is worth it.

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Why You’ll Love This Recipe

• Crispy artisan-style crust with a light, chewy, airy interior — the kind of crust that crackles when you slice it.
• Creamy fresh burrata and gooey melted mozzarella in every single bite.
• Delicate prosciutto adds rich, savory flavor that balances all that cheese.
• Peppery fresh arugula and a drizzle of olive oil create an authentic Italian pizzeria taste.
• Easy enough for a relaxed homemade pizza night — no special skills required.
• Ready in about 30 minutes using prepared dough, whenever you want the shortcut.
• Beautiful enough to serve for entertaining — it never fails to impress.
• An incredible cheese pull that is absolutely made for sharing.
• Easily customized with your favorite toppings — see all the variations below.
• Better than restaurant pizza, made with simple, fresh ingredients you control.

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Ingredient Notes

All-Purpose Flour: Three cups (375 g) build the artisan crust. Spoon the flour into the cup and level it off rather than scooping, so the dough stays light. Bread flour also works and gives an even chewier bite.

Instant Yeast: The 2¼ teaspoons of instant yeast go straight in with the flour — no proofing needed. Just check the date on the packet; tired yeast is the number one reason a dough refuses to rise.

Salt and Sugar: One teaspoon of salt seasons the dough from the inside, and the single teaspoon of sugar feeds the yeast and helps the crust turn a deep, appetizing golden color in the hot oven.

Warm Water: One cup (240 ml), warm to the touch rather than hot — water that is too hot can kill the yeast before it ever gets to work.

Olive Oil: Two tablespoons in the dough keep the crumb tender and flavorful, and the final tablespoon is for drizzling over the finished pizza. Use your best extra virgin olive oil for that last drizzle, when its flavor really shines.

Pizza Sauce: One cup of a simple tomato sauce made with high-quality San Marzano tomatoes, garlic, olive oil, and a pinch of sugar. Keep the layer thin and even — a heavy hand with sauce is the fastest way to a soggy center.

Mozzarella Cheese: Whole-milk, low-moisture mozzarella melts evenly and creates those irresistible long cheese pulls. Fresh mozzarella can be used instead, but drain it well and pat it very dry first, or its moisture will soften the crust.

Burrata Cheese: Burrata is the star of this pizza. I add it after baking so the creamy center stays soft and luxurious. Tear it into rustic pieces rather than slicing, and blot away any excess liquid so it does not pool on the hot pizza.

Prosciutto: Thinly sliced Prosciutto di Parma or San Daniele adds delicate salty flavor. Like the burrata, it goes on after baking — the residual heat warms it gently without ever cooking it tough.

Fresh Arugula: One cup of fresh arugula (rocket) brings peppery freshness that cuts beautifully through the rich cheese. It goes on after baking so it stays bright and just barely wilts.

Dried Oregano, Black Pepper and Parmesan: The classic finishing trio — 1 teaspoon of dried oregano, 1/2 teaspoon of freshly cracked black pepper, and 2 tablespoons of grated Parmesan (optional). Freshly grated Parmigiano Reggiano adds a rich, nutty finish that ties everything together.

Optional Finishing Touches: Torn fresh basil added after baking, a drizzle of hot honey or balsamic glaze, lemon zest, roasted garlic, toasted pine nuts, or a pinch of red pepper flakes for gentle heat can all elevate the pizza — use one or two, not all at once.

Tips from Lea Bennett

I let the dough come to room temperature for 30–60 minutes before stretching. Cold dough fights back, springs toward the center, and tears. Room-temperature dough relaxes under your hands, shapes easily, and bakes up lighter and airier. If it keeps shrinking, walk away for 10 minutes and let the gluten relax — it will behave when you come back.

I preheat the oven and the pizza stone or steel for at least 30 minutes. This is the real secret of an artisan-style crust at home. The dough needs to hit a fiercely hot surface so the base sets and crisps immediately instead of steaming. I bake at 475°F (245°C), and I give the stone the full preheat even after the oven beeps that it is ready.

I stretch the dough gently by hand instead of using a rolling pin. A rolling pin crushes out all the beautiful air bubbles the rise worked so hard to create. I press from the center outward with my fingertips, leaving a puffy border, and let gravity help as I lift and turn the dough.

I never overload the pizza with sauce or toppings. A thin, even layer of sauce and a measured hand with the mozzarella allow the crust to bake properly and stay crisp. More is not better here — balance is what makes every bite taste like a pizzeria slice.

I bake the pizza with the mozzarella first, then add the burrata and prosciutto the moment it comes out. Burrata baked in a hot oven loses its silky, creamy center and can turn grainy, and prosciutto crisps and toughens. Added at the end, the residual heat warms both gently while they keep their delicate texture and flavor.

I tear the burrata into rustic pieces instead of slicing it. The uneven pieces look natural and generous, and when you tear it, the creamy stracciatella center spills over the hot mozzarella. I also blot the burrata on a paper towel first, so no extra liquid pools on the pizza.

I finish with a drizzle of high-quality extra virgin olive oil just before serving. It sounds small, but a fruity, peppery oil wakes up every ingredient and gives the pizza an authentic pizzeria finish. This is the moment for the best bottle you own.

I add the arugula and any fresh basil only after baking. Delicate leaves scorch and blacken in a 475°F (245°C) oven. Scattered over the hot pizza at the end, they stay bright green, keep their fresh aroma, and wilt just slightly from the steam.

I finish with freshly grated Parmigiano Reggiano and cracked black pepper. That last snowfall of Parmesan adds a nutty, salty depth, and the pepper’s gentle warmth highlights the creamy burrata beautifully. For a gourmet touch, I sometimes add a little hot honey or balsamic glaze at the table so everyone can choose.

I slice and serve immediately. This pizza waits for no one. The cheese pull is at its glorious best in the first minutes, while the cheese is warm and the burrata is irresistibly creamy. I bring it to the table whole and slice it there — the small ceremony is half the fun.

Variations

• Truffle Burrata Pizza: Finish the pizza with a light drizzle of truffle oil and shaved Parmesan for an elegant gourmet version.
• Arugula Prosciutto Pizza: Top the baked pizza with a generous handful of fresh arugula tossed in olive oil and lemon juice for a bright, peppery finish.
• Hot Honey Pizza: Drizzle hot honey over the finished pizza to create the perfect balance of sweet, salty, creamy, and spicy.
• Fig and Prosciutto Pizza: Add thin slices of fresh figs or a spoonful of fig jam before serving for a sophisticated sweet-and-savory twist.
• Mushroom Burrata Pizza: Roast cremini, shiitake, or oyster mushrooms before adding them to the pizza for an earthy, rich variation.
• Pesto Burrata Pizza: Replace part of the tomato sauce with fresh basil pesto, or drizzle pesto over the pizza after baking.
• Four Cheese Pizza: Combine mozzarella, burrata, Parmesan, fontina, and provolone for an ultra-cheesy Italian masterpiece.
• Spicy Italian Pizza: Add Calabrian chili paste, sliced cherry peppers, or crushed red pepper flakes for a bold kick that stands up to the rich cheese.

Make Ahead & Storage

Make ahead: The dough and the grated cheeses can both be prepared in advance, which makes pizza night wonderfully relaxed. For the best texture, though, always bake the pizza fresh and add the burrata, prosciutto, and arugula at serving time — those finishes should never sit around on a baked pizza.

Fridge: This pizza is best enjoyed fresh, while the crust is crisp and the burrata is creamy. If you do have leftovers, store the slices in an airtight container in the refrigerator for up to 3 days.

Freezer: Freeze the baked pizza base with the tomato sauce and melted mozzarella for up to 2 months, wrapped well so it does not pick up freezer flavors. After reheating, top it with fresh burrata, prosciutto, and olive oil just before serving for the freshest result — the delicate toppings themselves do not freeze well.

Reheating: Reheat slices in a 375°F (190°C) oven or in a hot skillet for 5–8 minutes, until the crust crisps again and the cheese melts. Avoid the microwave whenever possible, as it makes the crust soft and chewy. If you can, remove any leftover burrata before reheating and add fresh burrata after the pizza is warm, then finish with fresh basil or arugula and a drizzle of extra virgin olive oil for the freshest flavor.

FAQ

Can I make this Prosciutto Burrata Pizza ahead of time?

Yes, partly. You can prepare the dough and grate the cheeses in advance, and have the sauce and toppings ready to go. For the best texture, bake the pizza fresh, right before serving, and add the burrata, prosciutto, and arugula at the very end — a finished pizza should never be made ahead.

What’s the best dough for this pizza?

An artisan-style pizza dough produces the lightest, crispiest crust, and the homemade dough in the recipe card is exactly that. That said, a good-quality prepared dough works beautifully too and is my shortcut for busy nights — it brings the pizza to the table in about 30 minutes.

Should burrata be baked?

No. Burrata is best added after baking. The residual heat from the pizza gently warms the cheese while its creamy center stays soft and luxurious. Baked burrata loses that signature creaminess and can become grainy, so always add it at the end.

Can I use fresh mozzarella instead of low-moisture mozzarella?

Absolutely. Fresh mozzarella gives a lovely milky flavor — just drain it well and pat it very dry before using, to prevent its excess moisture from softening the crust. Low-moisture mozzarella remains my choice for the longest, cleanest cheese pull.

What should I serve with this pizza?

This pizza pairs beautifully with a fresh arugula salad, a Caesar salad, roasted vegetables, or an antipasto platter. Keep the sides simple and bright — the pizza is rich, so anything crisp, acidic, and green is the perfect partner.

Can I freeze this pizza?

You can freeze the baked pizza base with the tomato sauce and melted mozzarella for up to 2 months. After reheating, top it with fresh burrata, prosciutto, basil, and olive oil just before serving, so the finish tastes completely fresh.

How do I get a crispy crust at home?

Bake the pizza on a thoroughly preheated pizza stone or steel at a high temperature — 475°F (245°C) here — and give the stone at least 30 minutes of preheating. A light hand with sauce and toppings matters too, and stretching the dough by hand keeps the airy structure that crisps so well.

Can I customize the toppings?

Definitely. Arugula, hot honey, balsamic glaze, roasted mushrooms, caramelized onions, pesto, roasted garlic, and toasted pine nuts all work wonderfully — the Variations section above is a great place to start. Just keep the total amount of toppings modest so the crust stays crisp.

More Dinner Recipes You’ll Love

• Grilled Chicken with Herbed Rice and Zucchini
• Burrata Stuffed Chicken Breast with Cranberry Glaze
• The Ultimate Burrata Pesto Spaghetti with Bright Lemon and Toasted Pine Nuts

Conclusion

This Ultimate Prosciutto Burrata Pizza with Melted Cheese Pull and Crispy Artisan Crust is everything I want a homemade pizza to be: a shattering, golden crust, a bubbling layer of mozzarella, and that cool, creamy burrata melting into every slice at the very end. It is simple food made with care, and it tastes like a special occasion every single time.

Whether you are hosting friends, celebrating pizza night with the family, or simply craving an authentic Italian-style pizza at home, I hope this one earns a permanent place in your kitchen. Follow along for a new recipe every day: find me on Facebook, on Pinterest, and on Instagram at @lea_recipes1 / @learecipes. If you make this pizza, I would love to hear how it went — please leave a comment below and give the recipe a star rating. Your comments and ratings help other readers and truly make my day!