Burrata, Prosciutto and Arugula Pizza

Crispy, crunchy and extra cheesy, this Burrata, Prosciutto and Arugula Pizza will be a new family favorite.

Speaking of pizza… I’ve got a winner for you! At our house, pizza is an easy way to clean out the fridge and solve my ‘what the heck are we going to eat tonight’ problem. A deliciously simple mix of cheese, carbs and meat, it’s pretty hard to go wrong with any kind of pizza, but when you get it right, it’s seriously amazing.

This Burrata, Prosciutto and Arugula pizza is crispy, crunchy and perfectly cheesy. Topped with a big, fresh arugula salad, this pizza will try to convince you that it’s maybe, possibly, if only just a little bit healthy. Healthy or not, you’ll soon be pouring yourself a big glass of wine and devouring it.

Burrata is a delightfully weird ingredient that has been popping up on restaurant menus and food blogs in the US for the past few years, but is finally (yay!) going a bit more mainstream. It’s a solid cheese pouch made from mozzarella that is filled with a fresh curd and cream mixture. It sounds bizarre, but it’s magical on a pizza! You should be able to track it down at specialty Italian stores, cheese shops or sometimes even at Trader Joe’s. In a pinch you can replace the burrata with fresh, sliced mozzarella.

If I plan ahead, I LOVE making my own pizza crust, but let’s be real, that isn’t always an option. So, feel free to swap in your favorite refrigerated crust, just know that yes, you can do it and it’s totally worth it! I mean, just look at that crust and all it’s cheesy, toasty perfection!

We’re not done yet! Now for the fresh salad topping. The mix of arugula, shaved parmesan, salt, pepper and red pepper flakes are gently tossed in a bit of olive oil and piled right on top of the pizza just before serving. It’s a light, fresh topping for a pizza packed with flavor and cheesy goodness.

If you prefer your pizza extra spicy then mix a bit of your favorite hot sauce (and skip the red pepper flakes) with some olive oil and brush it on the crust. The extra olive oil mixture will make sure your crust stays extra crispy and the spice will keep it flavorful!

Burrata, Prosciutto and Arugula Pizza

Print Recipe

Crispy, crunchy, fresh and perfectly cheesy, this Burrata, Prosciutto and Arugula Pizza will be a new family favorite recipe!

• Author: Kristen Olson
• Prep Time: 20 mins
• Cook Time: 2 hours 30 mins
• Total Time: 2 hours 50 minutes
• Yield: 6 Servings 1x

Ingredients

Scale 1x2x3x

• Crust
• 2 1/2 cups bread flour
• 1 cup warm water (105°F to 115°F)
• 1 tablespoon olive oil
• 1 1/2 teaspoons honey
• 1/2 teaspoon dry active yeast
• 1/2 teaspoon salt
• Toppings
• 2 teaspoons olive oil
• 1/2 cup grated fresh Parmesan cheese
• 1 shallot, thinly sliced
• 1/4 teaspoon red pepper flakes
• 2 ounces sliced prosciutto, cut into pieces
• 2 medium balls burrata, cut into pieces (about 8 ounces)
• 1 cup shredded cheese blend
• 4 cups arugula
• 1 teaspoon olive oil
• 1 tablespoon shaved parmesan
• Pinch of salt, pepper and red pepper flakes

Instructions

1. In a medium bowl, mix and knead all the dough ingredients together to make a soft, smooth dough. Place the dough in a lightly greased bowl, cover and allow the dough to rise about 60 minutes or until very puffy.
2. Shape the dough into a 14-inch rectangle or 12-inch round on a parchment paper lined baking sheet. If the dough resists being shaped, cover it with a towel and let it rest for an additional 10 minutes. Once shaped, let the dough rise another 30 to 40 minutes or until puffy.
3. Heat the oven to 425°F. Brush 2 teaspoons of olive oil over the dough, top with the grated parmesan, red pepper flakes, shallot, prosciutto, burrata and the shredded cheese.
4. Bake 20 to 25 minutes or until the crust is nicely browned and the cheese is melted and bubbly. Let cool 5 minutes before serving.
5. Meanwhile, in a medium bowl gently toss the arugula with a teaspoon olive oil, shaved parmesan, a pinch of salt, pepper and red pepper flakes.

Nutrition

• Serving Size: 1 serving
• Calories: 386
• Sugar: 2g
• Sodium: 489mg
• Fat: 17g
• Saturated Fat: 9g
• Unsaturated Fat: 2g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 45mg

What’s on your favorite summer pizza?

Still craving the perfect pizza? Here are a few more ideas…
Simple Deep Dish Pizza from Minimalist Baker
Kale Pesto Pizza from Cookie and Kate
Honey Chipotle Chicken Pizza with Goat Cheese from How Sweet It Is

Or, if you’ve got a bounty of produce, try my Farmers’ Market Pizza…

###

Like what you see – or have a question, feedback, or recipe idea to share? Join the convo by commenting below and be sure to subscribe to B&H emails so you don’t miss a thing! If you make this, share it! Tag your photo with #BourbonandHoney on Instagram.