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Classic Italian prosciutto pizza combines thinly sliced cured ham, creamy burrata cheese, fresh arugula, and a light honey drizzle on a crispy herbed crust. This restaurant-style pizza takes just 30 minutes to prepare and delivers a perfect balance of salty, sweet, and peppery flavors in every bite.
This recipe emerged from experimenting with leftover charcuterie ingredients. The combination instantly reminded me of pizzas enjoyed in small Italian trattorias, and it has since become a favorite among family and friends who say it rivals pizzeria versions.
Essential Pizza Dough Ingredients
- All-purpose flour: Creates ideal texture without excess chewiness. Unbleached flour provides better flavor.
- Instant yeast: Ensures quick, reliable rising without long proofing times.
- Granulated sugar: Activates yeast and adds subtle sweetness.
- Salt: Controls yeast growth and enhances overall flavor.
- Warm water: Between 105-115°F for optimal yeast activation.
- Olive oil: Adds richness and prevents dough from drying.
Dough Preparation Method
- Mixing:
- Combine warm water, yeast, sugar and salt. Mix until yeast dissolves.
- Initial Mix:
- Add first cup of flour with oil, stirring until smooth.
- Flour Addition:
- Gradually incorporate remaining flour until dough forms.
- Kneading:
- Work dough for 3 minutes until smooth and elastic.
- Rest Period:
- Let dough rest 10 minutes for easier shaping.
- Shaping:
- Press outward from center, creating thicker edges.
Topping and Baking Instructions
- Base Layer:
- Brush dough with herbed garlic oil mixture.
- Prosciutto Layer:
- Arrange slices with slight overlap for even coverage.
- Baking:
- Cook at 475°F for 12 minutes until crust is golden.
- Fresh Toppings:
- Add torn burrata immediately after baking.
- Final Garnish:
- Top with dressed arugula and drizzle with honey.
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This pizza hits its peak during spring and fall when warm comfort food meets fresh ingredients. It satisfies both traditional pizza lovers and those seeking more sophisticated flavors.
Seasonal Variations
Spring versions can include thin asparagus spears under the prosciutto, adding seasonal freshness and subtle crunch to complement the creamy cheese.
Cheese Substitutions
Fresh mozzarella or dollops of ricotta can replace burrata while maintaining the pizza's creamy element and authentic Italian character.
Storage Guidelines
Keep leftovers in airtight container and refrigerate up to three days. Fresh toppings make extended storage impractical.
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This prosciutto pizza exemplifies Italian cooking philosophy - quality ingredients combined thoughtfully create memorable dishes. The careful layering of salty, creamy, peppery and sweet elements delivers a sophisticated yet approachable pizza that consistently impresses guests.
Frequently Asked Questions
- → Can I use ready-made pizza dough?
- Absolutely, pre-made dough is a great shortcut. Just let it sit out until it’s room temperature before stretching it out.
- → What’s a good swap for burrata cheese?
- If you can’t find burrata, fresh mozzarella is a good alternative, though it won’t have quite the same creaminess.
- → Can I make the dough ahead of time?
- Sure! The dough can be prepped up to a day in advance and stored in the fridge. Take it out ahead to let it warm up before shaping it.
- → What’s a good replacement for arugula?
- Baby spinach or a mix of greens can stand in, though the flavor will be less peppery compared to arugula.
- → Can I bake this pizza on a stone?
- Definitely. A heated pizza stone gives you a super crispy crust. Just preheat it with your oven and transfer the pizza onto it using a pizza peel.