Description
Rich Neapolitan prosciutto and honey burrata pizza blends Italian culinary traditions with modern flavor profiles. Crisp homemade dough, creamy cheese, and delicate meat create a harmonious balance you’ll savor with each delightful bite.
Ingredients
Scale
Pizza Dough Ingredients:
- 2–2 1/4 cups all-purpose flour
- 1 envelope Fleischmann’s RapidRise Instant Yeast
- 1 1/2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 2/3 cup warm water
- 3 tablespoons olive oil
Main Toppings:
- 6 ounces (170 grams) burrata
- 2 ounces (57 grams) prosciutto
- 2 handfuls arugula
Seasoning and Finishing Ingredients:
- 3 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon fresh thyme
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon cracked black pepper
- 1 tablespoon honey
- Juice of 1/2 lemon
- Pinch of salt
Instructions
- Prepare the foundational dough by whisking flour, yeast, sugar, and salt in a large mixing bowl. Incorporate warm water and oil using a wooden spoon until a wet, cohesive mixture forms.
- Gradually blend in additional flour to create a slightly textured dough. Transfer to a floured surface and gently knead for approximately 60 seconds, incorporating extra flour as needed to achieve desired consistency. Form into a smooth spherical shape and allow to rest for 10 minutes.
- Craft herbed infusion by blending olive oil with minced garlic, oregano, and thyme in a small container, creating an aromatic base for the pizza.
- Heat oven to 425°F. Position dough onto parchment-lined pizza pan with perforated surface. Carefully stretch and press dough into a 12-13 inch circular shape, ensuring outer edges remain slightly thicker than central area.
- Generously brush prepared dough with herbed oil and delicately arrange prosciutto slices across surface. Bake for 20-25 minutes until golden and slightly puffed.
- Immediately after removing from oven, distribute fresh burrata chunks across hot pizza. Toss arugula with lemon juice, red pepper flakes, salt, and pepper. Scatter dressed greens over pizza and finish with a delicate honey drizzle before serving.
Notes
- Choose high-protein flour for chewier, more robust pizza dough texture.
- Activate yeast in warm water first to ensure proper rising and soft crust development.
- Let dough rest allows gluten to relax, creating more tender and stretchy base.
- Use parchment paper with perforated pizza pan helps crisp bottom and prevents soggy center.
- Brush herbed oil generously for deep, aromatic flavor infusion into dough.
- Arrange prosciutto in thin, delicate layers to prevent overwhelming saltiness.
- Add burrata when pizza is hot ensures creamy, melting texture without overcooking.
- Dress arugula just before serving maintains crisp, fresh green appearance.
- Drizzle honey sparingly to balance salty prosciutto with subtle sweet notes.
- Swap prosciutto with grilled chicken for lighter protein option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 20 mg