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Elevate Your Weeknight Dinner with Prosciutto and Burrata Pizza

Hello and welcome, my fellow food enthusiasts! Today, I’m thrilled to take you on a delectable journey into the world of homemade pizza. We’re diving into a delicious creation that combines the luxurious flavors of prosciutto and burrata cheese—with a twist that will elevate your weeknight dinner to something spectacular. Let’s roll up those sleeves and get cooking because nothing brings people together quite like a slice of pizza topped with love and creativity!

When I think of pizza, I think of cozy weekends spent with friends, the smell of dough rising in the kitchen, and those glorious moments when your family gathers around the kitchen table, eagerly awaiting their first slice. It’s where culinary art meets memories that linger long after the last bite has been taken.

So, let’s talk about this Prosciutto and Burrata Pizza, a dish that not only tantalizes the taste buds but also tells a story. One of my fondest memories of pizza dates back to my college days. One evening, my friends and I decided to host a little pizza night challenge. Each of us had to create our own version of pizza with whatever ingredients we could find in the pantry. I went for a rich, creamy burrata and savory prosciutto combination, and let me tell you, it was an absolute hit! That evening led to laughter, spontaneous dance parties in the kitchen, and maybe a little food fight—memories to cherish forever. Now, every time I make this pizza, I’m reminded of the joy and camaraderie that cooking can bring.

Alright, let’s get to work on our delicious dish!

Ingredients

To create this delightful Prosciutto and Burrata Pizza, gather the following ingredients:

• 2 cups all-purpose flour

  • This is your base for the pizza dough. You can substitute with whole wheat flour for a nuttier flavor or gluten-free flour to fit dietary needs.

• 1 packet active dry yeast (2 ¼ teaspoons)

  • This little packet is what makes the dough rise and obtain that perfect chewy texture. If you’re out of yeast, you can try using baking powder, but the texture will be different.

• 1 teaspoon sugar

  • A dash of sweetness helps activate the yeast and boosts flavor. Brown sugar offers a deeper flavor profile if you’re feeling adventurous!

• 1 teaspoon salt

  • Essential for flavoring your dough. Without it, your pizza can taste a bit bland. Use sea salt or kosher salt for a gourmet touch.

• 3/4 cup warm water

  • This is crucial for dissolving the yeast. The water should be warm but not hot—think baby bath warm. Too hot will kill the yeast!

• 2 tablespoons olive oil

  • Adds richness to the dough and helps achieve that crispy crust. Extra virgin olive oil is always a beautiful choice here.

• 4 oz prosciutto, sliced

  • This salty, savory delight adds depth to your pizza. You can substitute it with crispy bacon or even smoked salmon for a playful twist.

• 8 oz burrata cheese

  • The star of our show! This creamy cheese adds a luxurious feel to the dish. If burrata isn’t available, fresh mozzarella will do the trick.

• 2 cups arugula

  • This peppery green adds a fresh bite. Spinach could be a milder alternative, but arugula’s distinct flavor makes it special.

• 1 tablespoon honey

  • A drizzle at the end adds a lovely sweetness that contrasts beautifully with the salty prosciutto. Maple syrup could work if you’re out of honey.

• Black pepper to taste

  • This is just the finishing touch to enhance all those flavors. Feel free to add a pinch of chili flakes if you enjoy a little heat!

Step-by-Step Instructions

Now that we have our ingredients, it’s time to get cooking! Follow these steps to create your Prosciutto and Burrata Pizza:

1. Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it’s foamy and bubbly. This is the yeast doing its thing—don’t skip this part!

2. Make the Dough: In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture along with the olive oil. Using your hands or a wooden spoon, mix until a shaggy dough forms. If it’s too sticky, add a little more flour, one tablespoon at a time.

3. Knead the Dough: On a floured surface, turn out the dough and knead it for about 5-7 minutes until it’s smooth and elastic. Think of this as your mini workout, and trust me, your dough will thank you! If it’s too sticky, don’t be afraid to sprinkle flour on your hands or your work surface.

4. Let it Rise: Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until it’s doubled in size. I recommend placing it in the oven (turned off) with the light on to create a cozy environment.

5. Preheat the Oven: About 20 minutes before the dough is done rising, preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside. This ensures a crispy bottom crust when baking.

6. Roll out the Dough: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to your desired thickness—thinner for a crispy base, thicker for a chewier crust. You can also shape it into a rectangle if using a baking sheet!

7. Assemble Your Pizza: Transfer your rolled-out dough onto parchment paper (if you’re not using a pizza stone). Now, lay on the prosciutto slices evenly, followed by chunks of creamy burrata. If you haven’t already, tear the burrata open to expose that lovely creamy center.

8. Bake the Pizza: Carefully slide your assembled pizza onto the preheated stone or baking sheet in the oven. Bake for about 10-12 minutes or until the edges are golden brown and the cheese is melting gloriously.

9. Finish with Arugula and Honey: Once the pizza is out of the oven, immediately top with fresh arugula, drizzle with honey, and season with fresh black pepper. Don’t be shy with that pepper; it truly elevates the dish!

Serving Suggestions

To serve your Prosciutto and Burrata Pizza, slice it into generous pieces and plate it on a rustic wooden board or a simple white platter. The contrast of the creamy burrata and vibrant arugula makes for a stunning presentation. You could even garnish with some extra black pepper and a sprinkle of fresh herbs like basil or microgreens for that finished touch.

Recipe Variations

• Vegan Twist: Swap the burrata with cashew cheese or a vegan cream cheese alternative and omit the prosciutto. Add roasted veggies for a delightful plant-based pizza.

• Spicy Kick: Add sliced jalapeños or a drizzle of chili oil before baking for an extra kick of heat.

• Herbed Crust: Mix in dried herbs like oregano or thyme into your flour before kneading the dough for an aromatic crust.

• Mediterranean Style: Top your pizza with cherry tomatoes, olives, and a sprinkle of feta for a fresh Mediterranean flair.

• Pesto Base: Instead of tomato sauce, spread a layer of pesto on the dough before adding the toppings for a flavor explosion!

Chef’s Notes

This Prosciutto and Burrata Pizza is one of my favorite go-to recipes for gatherings or a cozy night in because it strikes the right balance between casual and sophisticated. Over time, I’ve played with different toppings—like adding figs in the fall or roasted artichokes for springtime. The memories created in the kitchen while preparing this dish with friends and family remind me of the joy that food brings to our lives. Plus, it’s a fantastic conversation starter, sparking stories about where you found that perfect cheese or your favorite pizza experiences from travels abroad.

FAQs and Troubleshooting

1. What if my dough doesn’t rise?

   • If your dough isn’t rising, first check the freshness of your yeast. If it’s too old, it won’t activate. The water temperature needs to be warm (not hot!) to activate the yeast successfully.

2. How do I get a crispy crust?

   • Make sure your oven is fully preheated, and your baking surface is hot before sliding in the pizza. Bake it at a high temperature, and avoid adding too much liquid to the toppings, as that could make the crust soggy.

3. Can I prepare the dough in advance?

   • Absolutely! You can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just allow it to come to room temperature before rolling it out.

4. What if my burrata is too firm?

   • Burrata should be soft and creamy at room temperature. If yours feels too firm, let it sit at room temperature for about 30 minutes before using to allow it to soften up.

Nutritional Information

(This will vary based on portion size and toppings used but here’s a rough estimate per slice)

• Calories: 250
• Total Fat: 12g
• Saturated Fat: 5g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 8g

That’s it, my friends! Whether you’re feeding friends, family, or simply treating yourself, this Prosciutto and Burrata Pizza will surely become a favorite in your household. So, tie on that apron, get into the kitchen, and let’s create some magic around the table together! Happy cooking!

Prosciutto and Burrata Pizza

Print Recipe

A luxurious pizza featuring prosciutto and creamy burrata, perfect for elevating your weeknight dinners.

• Author: savannahpierce
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 teaspoon sugar
• 1 teaspoon salt
• 3/4 cup warm water
• 2 tablespoons olive oil
• 4 oz prosciutto, sliced
• 8 oz burrata cheese
• 2 cups arugula
• 1 tablespoon honey
• Black pepper to taste

Instructions

1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it’s foamy and bubbly.
2. Make the dough: In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture along with the olive oil.
3. Mix until a shaggy dough forms. If it’s too sticky, add a little more flour, one tablespoon at a time.
4. Knead the dough: On a floured surface, turn out the dough and knead it for about 5-7 minutes until it’s smooth and elastic.
5. Let it rise: Place the kneaded dough into a lightly greased bowl, cover with a towel, and let it rise for about 1 hour, or until doubled in size.
6. Preheat the oven: About 20 minutes before the dough is done rising, preheat your oven to 475°F (245°C).
7. Roll out the dough: Once risen, punch it down and roll it out to your desired thickness.
8. Assemble your pizza: Lay on the prosciutto slices evenly followed by chunks of burrata.
9. Bake the pizza: Carefully slide your pizza onto the preheated stone or baking sheet and bake for about 10-12 minutes.
10. Finish with arugula and honey: After baking, top with fresh arugula, drizzle with honey, and season with black pepper.

Notes

For a vegan version, substitute burrata with cashew cheese and omit prosciutto. Add roasted veggies for extra flavor.

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 2g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 25mg

Keywords: pizza, prosciutto, burrata, homemade pizza, weeknight dinner