Prosciutto & Honey Burrata Pizza: The Ultimate Salty-Sweet and Creamy-Centered Pie.

Pizza night at my house used to mean the same three or four toppings, rotating dutifully through the classics. But there’s a quiet revolution happening in the world of pizza, moving beyond the familiar and into the territory of complex, balanced flavors. This Prosciutto and Honey Burrata Pizza is the crown jewel of that movement.

This pie is a celebration of culinary opposites that, when baked together, create something truly spectacular. We start with a foundation of a crispy, charred crust and a simple, rich olive oil base—no heavy red sauce to distract. The magic happens with the toppings: thin slices of salty, savory prosciutto and creamy, cool Burrata cheese.

The final, essential flourish is a drizzle of hot honey. The honey caramelizes in the oven, creating pockets of sticky sweetness that hit the prosciutto’s saltiness and the richness of the cheese with an incredible zing. The pièce de résistance is the addition of the Burrata after baking. Tearing the burrata open tableside and watching the creamy, fresh interior spill over the hot pizza is a showstopper.

This is not your average take-out pizza. It’s sophisticated yet simple to make, delivers an unparalleled salty-sweet-creamy-crunchy experience, and is guaranteed to be the star of your next gathering. Get ready to elevate your pizza game with this irresistible combination.

🧀 Ingredients

Use the best quality ingredients you can find, especially for the prosciutto and olive oil, as they contribute significantly to the final flavor.

For the Pizza Base

1 lb (450-500g) prepared pizza dough (store-bought or homemade)
2 tablespoons high-quality extra virgin olive oil (EVOO)
1/4 teaspoon fine sea salt
1/4 teaspoon dried oregano or Italian seasoning

For the Toppings & Finish

1/2 cup (120ml) Hot Honey (or regular honey with a pinch of chili flakes): This is the sauce base.
4 oz (115g) fresh mozzarella, sliced thinly or shredded
3 oz (about 6-8 thin slices) prosciutto, sliced paper-thin
4 oz (115g) Burrata cheese ball, chilled
1/4 cup arugula or fresh basil leaves (optional, for garnish)
1/2 teaspoon flake sea salt (like Maldon), for final seasoning

👩‍🍳 Instructions

The key to this pizza is staggering the toppings and cooking the Burrata correctly (which is to say, not cooking it much at all!).

1. Prep the Dough and Oven

Preheat: Place a pizza stone or an inverted baking sheet in your oven. Preheat the oven to the highest setting possible, usually $500^{\circ}\text{F}$ ($260^{\circ}\text{C}$) or $550^{\circ}\text{F}$ ($290^{\circ}\text{C}$). Let the stone/sheet heat for at least 30 minutes.
Stretch Dough: On a lightly floured surface or a piece of parchment paper, stretch or roll your pizza dough into a circle or rectangle, about 1/4 inch thick.
Oil and Season: Carefully transfer the dough to a pizza peel or the parchment-lined baking sheet. Brush the entire surface with the 2 tablespoons of EVOO. Sprinkle evenly with sea salt and dried oregano.

2. Initial Bake (The Crisp Base)

Add Initial Toppings: Drizzle about half of the hot honey ($1/4$ cup) evenly over the olive oil-brushed crust. Then, scatter the sliced or shredded fresh mozzarella evenly across the dough.
Bake the Base: Slide the pizza onto the preheated stone or sheet. Bake for 6–8 minutes, or until the crust is puffed and golden and the mozzarella is melted and just starting to bubble.

3. Add Prosciutto and Finish

Add Prosciutto: Carefully remove the pizza from the oven. Immediately and gently lay the paper-thin slices of prosciutto evenly across the hot, melted cheese. The residual heat will warm the prosciutto without crisping it completely.
Final Honey Drizzle: Drizzle the remaining hot honey ($1/4$ cup) over the prosciutto and cheese.
Return to Oven (Optional): If you prefer your prosciutto slightly crispy, return the pizza to the oven for 1–2 minutes, watching closely to prevent burning. If you like it tender, skip this step.

4. Garnish and Serve

Remove and Cool Briefly: Remove the pizza from the oven and transfer it to a cutting board. Let it sit for 1 minute.
Add Burrata: Take the chilled Burrata ball, tear it gently into 4–5 large chunks, and strategically place the creamy pieces across the hot pizza. The heat will immediately start softening the cheese.
Garnish: Scatter fresh arugula or basil leaves over the top. Finish with a light, beautiful sprinkle of flake sea salt to emphasize the salinity.
Slice and Enjoy: Slice the pizza immediately and serve while the cheese is melting and the crust is still piping hot.

Flavor & Texture Notes

This pizza is defined by its masterful use of contrasting elements.

Salty vs. Sweet: The intense saltiness of the prosciutto and the flake sea salt is immediately met by the thick, sweet stickiness of the hot honey. This salt-sweet interplay is deeply addictive and is the core identity of this pie.
Crispy vs. Creamy: The crust is thin and crunchy, with a satisfying chew. This provides the perfect textural base for the rich, cool, and velvety Burrata. The creamy interior of the Burrata is a delicate counterpoint to the heat and salt of the other ingredients.
Warm Spice: The hot honey (or honey/chili flake combination) delivers a subtle, delayed warmth that prevents the sweetness from being overwhelming.

The resulting experience is rich, complex, and incredibly satisfying. Every bite offers a different blend of flavor and texture.

💡 Tips & Variations

Tip 1: The Burrata Temperature

Keep the Burrata chilled until the absolute last minute. Adding it cold to the piping hot pizza is what creates that beautiful contrast in temperature and allows the creamy interior (the stracciatella) to slowly ooze out without fully melting away like the base mozzarella.

Tip 2: The Prosciutto Timing

Adding the prosciutto after the initial bake but before the final drizzle of honey is key. It warms the fat, deepening its flavor, but keeps the meat tender. If you add it at the start, it will dry out and taste brittle.

Variation 1: Fig Jam Base

For an even sweeter and fruitier take, spread a thin layer of high-quality fig jam on the dough instead of the olive oil and initial honey drizzle. Top with the mozzarella, bake, then add the prosciutto, Burrata, and a final light drizzle of honey.

Variation 2: Arugula and Lemon Zest

For a brighter, fresher finish, toss the arugula with a light squeeze of fresh lemon juice and a little lemon zest just before placing it on the pizza. This adds a necessary acidic pop to cut through the richness of the cheese.

Variation 3: Balsamic Glaze

If you don’t love the heat of hot honey, replace it with a high-quality balsamic glaze. Drizzle the glaze over the pizza after the Burrata is placed. It provides a similar tangy-sweet punch.

🥶 Storage & Make-Ahead

This pizza is best enjoyed fresh, but you can prepare components in advance.

Dough: Prepare the dough up to two days ahead and store it in the refrigerator. Bring it to room temperature for 30 minutes before stretching.
Leftovers (With Caveats): Leftover pizza should be stored in the refrigerator. When reheating, the Burrata will melt completely, and the prosciutto will crisp up. It will still be flavorful but will lose the beautiful creamy-cool/hot contrast of the fresh pie. Reheat quickly in a $350^{\circ}\text{F}$ ($175^{\circ}\text{C}$) oven or air fryer.
Burrata: Never store leftover Burrata on the pizza; remove any large pieces and store them separately.

🥂 Serving Suggestions

Because the pizza is so rich and complex, pair it with simple, light elements that cleanse the palate.

Wine Pairing: This pizza is fantastic with a light, crisp white wine like a Sauvignon Blanc or a dry Italian Prosecco. The acidity of the wine cuts through the richness of the cheese and complements the saltiness of the prosciutto.
Simple Salad: Serve a simple, bright side salad composed of only mixed greens and a very light, vinaigrette dressing (olive oil, lemon juice, salt, pepper). Avoid heavy or creamy dressings.
Aperitivo: Start the meal with a classic, refreshing Italian aperitivo like an Aperol Spritz.

❓ FAQ: Pizza Assembly & Toppings

Q: Why do you add the prosciutto after the initial bake?

A: Prosciutto is cured, not cooked. If you bake it for the full duration, it will become tough, leathery, or overly crisp. By adding it near the end, the residual heat warms the delicate fat on the prosciutto, intensifying its flavor and tenderness without ruining its texture.

Q: How do I make my own hot honey?

A: It’s easy! Gently warm 1 cup of regular honey in a small saucepan over low heat. Stir in 1–2 teaspoons of red pepper flakes (or a few slices of a dried chile pepper). Simmer for 5–10 minutes to infuse the heat. Let it cool slightly, then strain out the pepper flakes (or leave them in for extra heat and presentation).

Q: Can I use different base cheese instead of fresh mozzarella?

A: You can substitute the base mozzarella with fontina, provolone, or even a low-moisture mozzarella, but the fresh mozzarella has a cleaner flavor that doesn’t compete with the Burrata. Avoid using cheddar or other sharper cheeses, which would clash with the sweet honey and delicate prosciutto.

Q: What’s the difference between Burrata and fresh mozzarella for this recipe?

A: Fresh mozzarella (used for the base) is solid cheese with a high moisture content that melts nicely. Burrata, however, is a shell of solid mozzarella surrounding a creamy mixture of cheese curds and cream (stracciatella).¹ It’s crucial that the Burrata is used only as a finishing touch because its creamy filling is designed to spill and ooze when cut, providing a cool, creamy textural contrast. If you baked it, it would just turn into a puddle.

💖 A Culinary Statement

This Prosciutto and Honey Burrata Pizza is more than just dinner; it’s an event. It’s the kind of dish that demonstrates how simple, quality ingredients, treated with respect, can create a truly memorable meal. The beautiful combination of the warm, crackling crust, the salty meat, and the cool, creamy cheese is proof that you don’t need complicated techniques to achieve culinary greatness.

Go ahead, crank up that oven, and treat yourself and your guests to this unbelievably delicious, over-the-top pie. It’s guaranteed to be a new favorite.