Honey Burrata Prosciutto

Ham pizza captures perfect taste harmony through balanced flavor contrasts. This standout dish mixes salty cured prosciutto with soft burrata, spicy arugula, and a touch of sweet honey all sitting on a well-baked seasoned crust, giving you an amazing meal ready in half an hour.

I came up with this combo while using up extra prosciutto from a meat and cheese board. The moment I tried it, I felt like I was back at a tiny Italian restaurant where I'd fallen in love with similar flavors years ago. My friends always ask for this pizza when they come over, saying it's even better than what they get at pizza shops.

Stellar Crust Base

• All-purpose flour: Makes the right texture without too much chew. Going with unbleached flour adds a bit more taste while working well no matter which brand you pick.
• Rapid-rise instant yeast: Cuts out long waiting times. This quick yeast starts working fast to make perfect dough texture without making you wait forever.
• Granulated sugar: Helps the yeast grow and adds a hint of sweetness. Even this tiny amount makes the crust taste way better and helps it brown nicely.
• Salt: Boosts flavor and keeps yeast from working too fast. Without it, your crust would taste boring and might puff up too quickly.
• Warm water: Wakes up the yeast and mixes with the flour proteins. The temp really matters—aim for 105-115°F to get the yeast going without killing it.
• Olive oil: Adds good flavor and keeps the dough from getting dry. Pick a nice oil since you'll taste it in the finished pizza.

Making Your Amazing Crust

Wake Up The Yeast:

Mix warm water with the quick yeast, sugar, and salt in a big bowl. Stir it a few times until everything's mixed in. The mix should look a bit cloudy as the yeast starts to dissolve.

Start Your Dough:

Put in one cup of flour plus the olive oil into your yeast mixture. Stir until it's totally smooth with no dry patches. It'll be runny like pancake batter, which lets the yeast spread throughout the dough.

Add Remaining Flour:

Slowly mix in the rest of the flour while stirring. When the dough starts coming together, dump it onto a floured counter to finish mixing. The dough should feel slightly sticky but not wet when it's ready.

Knead It Right:

Push your hands into the middle of the dough, shove forward then fold it back toward you over and over. Keep this up for about three minutes until the dough feels smooth and bounces back a bit when you poke it.

Let It Rest:

Shape your dough into a ball and let it sit uncovered for ten minutes. This short break lets the gluten relax so it's easier to shape, and the yeast starts making those good flavors.

Shape It Up:

Push the dough outward from the middle using your fingertips instead of a rolling pin. Make the edges a bit thicker to create that classic pizza crust. Pick it up now and then to make sure the bottom has enough flour and isn't sticking.

Flavor Magic Steps

Herb Oil Base:

Mix chopped garlic with olive oil, dried oregano, basil, and a tiny bit of red pepper flakes. Brush it all over the dough, getting the edges too. This creates a tasty foundation that flavors the whole pizza.

Ham Arrangement:

Lay thin slices of prosciutto across the pizza with slight overlap. Leave some small gaps between pieces so it looks good after baking. The meat will get smaller and tastier as it cooks.

Hot Oven Cooking:

Move the pizza with parchment paper right onto a hot pizza stone or upside-down baking sheet. Bake at 475°F for about 12 minutes until the crust turns golden with some dark spots on the edges. The high heat makes the crust perfect while crisping up the prosciutto.

Add Fresh Toppings:

Fully drain the burrata and tear it into chunks. Spread these over the hot pizza as soon as you take it out of the oven. The leftover heat warms the cheese without totally melting it, keeping its creamy middle.

Finishing Touches:

Mix fresh arugula with lemon juice, olive oil, salt, and pepper. Spread it generously on the pizza, letting some sit on top while other bits fall between the ham and cheese. Finish with a good drizzle of honey going back and forth across everything. The warm pizza softens the honey, letting it seep down between layers so every bite has that perfect sweet-salty mix.

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We love this pizza most during spring and fall when you want something both filling and fresh. My husband, who usually turns his nose up at 'fancy pizza,' asks for this one every month and says the sweet-salty combo hits the spot better than regular pepperoni ever does.

Changing With The Seasons

In spring, try adding paper-thin asparagus slices under the prosciutto before baking. The veggies get slightly sweet while staying a bit crunchy, which works great with the soft burrata.

Switch It Up

If you can't find burrata, other cheeses work well too. Fresh mozzarella gives you similar creaminess but with more chew, while spoonfuls of ricotta create a different texture but taste just as good.

Keeping It Fresh

Put leftover pizza in a sealed container without stacking pieces. Get it in the fridge right away and eat it within three days for best taste. The fresh toppings don't hold up well if you keep it longer than that.

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This ham pizza shows what perfect food balance is all about. The mix of salty meat, creamy cheese, peppery greens, and sweet honey creates a grown-up flavor combo that's way easier to make than it seems. When I serve this to friends, everyone goes quiet for a moment when they take that first perfect bite with all the flavors together. Those silent moments followed by happy sounds tell me that sometimes the best food comes from smart combinations, not complicated cooking tricks.

Frequently Asked Questions

→ Can store-bought dough be an option?

Absolutely! Just let pre-made dough warm to room temperature for easier shaping.

→ No burrata available—any swaps?

Fresh mozzarella can fill the gap, though it won’t bring the same creamy texture.

→ Is it possible to prep the dough ahead of time?

You can refrigerate it for up to one day. Just warm it to room temp before shaping.

→ What else works instead of arugula?

Try some baby spinach or any soft greens if you want a less intense flavor.

→ Should I use a pizza stone?

Yes! Preheating the stone helps give the crust an amazing crunch. Use a peel to move the dough carefully.