This Prosciutto and Honey Burrata Pizza is the kind of dish that convinces you to keep a ball of dough ready in the fridge and a jar of honey on the counter. I first made this combination on a warm spring evening when I wanted something light and celebratory but without hours of work: the contrast of warm, blistered dough, billowy burrata, and thin ribbons of prosciutto finished with lemony arugula and a slick of honey felt like a small holiday. The texture dance — crisp edges, soft center, creamy cheese and delicate salt from the cured meat — is what keeps everyone reaching for another slice. I discovered the magic of burrata and honey together years ago in a tiny trattoria where the chef served it over roasted peaches. Translating that pairing to pizza felt natural: the burrata melts enough to mingle with the crust but remains lusciously creamy, and the honey lifts the savory notes. This is a great recipe when you want an elevated dinner without fuss; the dough is straightforward and forgiving, and assembly is quick so the pizza hits the table while the cheese is still indulgently warm.

Ingredients

• Pizza Dough: 2 to 2 1/4 cups all-purpose flour — use a high-protein brand like King Arthur for a chewier texture; measure by spooning into the cup for accuracy.
• Active dry yeast: 1 envelope (about 2 1/4 teaspoons) — make sure it’s within date and proof it in warm water (about 105–115°F) if your kitchen is cool.
• Granulated sugar: 1 1/2 teaspoons — feeds the yeast and helps color the crust.
• Salt: 1/2 teaspoon — adds basic seasoning to the dough; use fine salt so it dissolves evenly.
• Warm water: 2/3 cup — warmer than room temperature but not hot; aim for about 105–115°F to wake the yeast without killing it.
• Olive oil: 3 tablespoons for the dough and another 3 tablespoons reserved for the topping — choose extra virgin for bright flavor but a milder EVOO keeps the garlic from overpowering the cheese.
• Garlic: 2 cloves, minced — pairs with oregano and thyme to create a gentle aromatic oil base brushed on before baking.
• Dried oregano & fresh thyme: 1 teaspoon dried oregano and 1/2 teaspoon fresh thyme — oregano provides classic pizza flavor while fresh thyme gives a subtle floral note.
• Prosciutto: 2 ounces — thinly sliced; look for an aged prosciutto like San Daniele or Parma for a silky finish.
• Burrata: 6 ounces — buy fresh the same day if possible; the creamy interior is central to the mouthfeel.
• Arugula: 2 handfuls — provides peppery contrast and freshness; baby arugula is tender and ideal for tossing in lemon juice.
• Lemon juice: Juice of 1/2 lemon — brightens the greens and cuts through the richness.
• Red pepper flakes: 1/4 teaspoon crushed — optional for a touch of heat.
• Salt & cracked black pepper: Pinch of salt and 1/4 teaspoon cracked black pepper for seasoning finish.
• Honey: 1 tablespoon — a sticky, floral drizzle that rounds out salty and acidic notes; use a mild wildflower honey for balance.

Instructions

Mix the Dough: In a large bowl, whisk together 1 cup of the flour, the yeast, sugar and salt. Add the warm water (about 105–115°F) and 3 tablespoons olive oil and stir with a wooden spoon — the mixture will be very wet and shaggy. Let it rest for a minute so the flour hydrates. Incorporate Remaining Flour: Stir in another cup of flour; the dough should begin to pull away from the bowl but remain sticky. Turn the dough onto a floured surface and knead briefly, adding up to 1/4 cup more flour only if the dough is unmanageably sticky. Aim for a smooth, slightly tacky ball — about 45–60 seconds of kneading. Rest the Dough: Shape into a ball and let it rest uncovered for 10 minutes at room temperature. During this time, combine 3 tablespoons olive oil with the minced garlic, 1 teaspoon dried oregano and 1/2 teaspoon fresh thyme in a small dish; set aside to infuse. Preheat and Shape: While dough rests, preheat your oven to its highest setting (500–550°F if possible) with a pizza stone or inverted baking sheet inside. On a floured surface, press and stretch the dough into a 12-inch round, leaving a slightly thicker rim for the crust. Avoid using a rolling pin if you want an airy edge; use your fingers and gravity to create thin center. Brush and Bake: Brush the infused olive oil and garlic mixture over the dough, leaving the rim bare. Slide the shaped dough onto the preheated stone or sheet (use a floured peel or parchment for transfer) and bake for 8–12 minutes until the crust is blistered and golden with some darker char spots. Visual cues: the center should be set and the edges have visible air pockets. Finish the Pie: Remove the pizza from the oven and immediately tear the burrata into large pieces and distribute over the hot crust; the residual heat will warm the cheese without fully melting it. Drape the prosciutto over the cheese, then toss the arugula with juice of 1/2 lemon, 1/4 teaspoon crushed red pepper, a pinch of salt, 1/4 teaspoon cracked black pepper and a drizzle of olive oil. Pile the dressed arugula atop the pizza, finish with a tablespoon of honey drizzled across the pie, and serve hot or slightly warm.

Storage Tips

Store unbaked shaped dough in the refrigerator for up to 48 hours tightly wrapped in plastic or a sealed container; for longer storage, freeze for up to one month. If you have leftover slices, wrap them individually and refrigerate for up to 48 hours — reheat in a preheated 400°F oven or a hot skillet for a few minutes to revive the crisp crust. Avoid reheating in the microwave, which will make the crust soggy and flatten the burrata texture. For make-ahead entertaining, par-bake the crust for 4–5 minutes, cool, top quickly and finish baking when guests arrive.

Ingredient Substitutions

Swap burrata for fresh mozzarella if you prefer a firmer, less creamy cheese; use torn bocconcini for a similar but less decadent texture. For a vegetarian option, omit the prosciutto and replace it with thinly sliced roasted mushrooms or caramelized shallots. If you’re avoiding honey, use agave or a light maple syrup for similar sweetness; for a gluten-free crust, use a store-bought gluten-free dough — note that bake times and crust behavior will vary. For lower sodium, choose a lower-salt prosciutto or rinse briefly and pat dry, though this changes the flavor balance slightly.

Serving Suggestions

Serve this pizza with a simple green salad and a crisp white wine like Pinot Grigio or a bright Vermentino — the acidity complements the cream. Garnish with a few extra basil leaves or a small handful of shaved Parmigiano-Reggiano for umami depth. For a casual gathering, offer lemon wedges and extra honey at the table so guests can adjust brightness and sweetness. This pie is excellent paired with seasonal sides such as grilled asparagus in spring or a light fennel and orange salad in winter.

Seasonal Adaptations

Spring: pile on fresh baby arugula and thinly sliced radishes for peppery crunch. Summer: swap lemon for a splash of green tomato vinaigrette and top with grilled peaches for a sweet-savory twist. Fall/Winter: replace arugula with dressed kale or bitter frisée and add roasted figs or caramelized onions for a heartier flavor. Small tweaks like changing herbs or adding roasted veg keep the core concept fresh year-round.

Meal Prep Tips

Make the dough a day ahead and refrigerate for better flavor development — cold fermentation overnight adds complexity and makes the dough easier to shape. Keep toppings prepped in small containers: prosciutto chilled and burrata wrapped and refrigerated until minutes before serving, arugula dressed right before adding to the pizza. If you’re feeding a crowd, par-bake several crusts and finish them in the oven after guests arrive so everything is hot and crisp at the table.

This pizza is a wonderful example of how restraint with ingredients — a good dough, quality burrata and a thoughtful finishing drizzle — can create a memorable meal. Make it your own by adjusting sweetness, greens and herbs, and enjoy the ease of a restaurant-style pizza made right at home.