If you are searching for a pizza that bursts with vibrant flavors and a luscious texture combination, this Cheese Pizza with Pesto, Prosciutto, and Burrata Recipe is your new go-to dinner. Imagine the fresh herbal brightness of basil pesto layered generously on a perfectly crisp, golden crust, topped with savory, delicate slices of prosciutto and crowned with creamy, dreamy burrata cheese that melts in your mouth. The peppery kick from baby arugula and optional spice elevate this pizza into a gourmet delight that feels fancy but is surprisingly simple to make. This dish brings together fresh ingredients in the most harmonious way, turning an everyday meal into an unforgettable experience you’ll want to share with your loved ones over and over.
Ingredients You’ll Need
What makes this pizza shine is its concise list of thoughtfully chosen ingredients, each playing a vital role. From the base of tender homemade or store-bought pizza dough to the rich creaminess of burrata, every element contributes to a complex yet balanced taste and texture that’s simply irresistible.
- Pizza Dough: A flexible foundation, either homemade or store-bought, essential for that perfect crust texture.
- Pesto (1/3 cup): Bursting with fresh basil and garlic, it brings vibrant color and intense herbal flavor.
- Prosciutto (4 ounces): Thinly sliced for a salty, savory layer that crisps slightly when baked.
- Burrata Cheese (8 ounces): The ultimate creamy component that adds luscious, melty richness.
- Baby Arugula (2 ounces): Provides a fresh, peppery bite and a beautiful green contrast.
- Black Pepper or Red Pepper Flakes (optional): Adds a customizable finishing touch of spice to suit your preference.
How to Make Cheese Pizza with Pesto, Prosciutto, and Burrata Recipe
Step 1: Preparing the Dough
Start by removing your pizza dough from the fridge and letting it rest on a floured surface for about 30 minutes. This simple but crucial step relaxes the gluten inside the dough, making it far easier to stretch out without snapping back. It’s the secret to achieving an effortlessly thin and tender crust.
Step 2: Heating the Oven
Preheat your oven to a blazing 500°F (260°C), and if you have one, place a pizza stone inside to heat up as well. This step replicates the intense heat of professional pizza ovens, helping you get that crisp, golden crust that’s utterly irresistible.
Step 3: Shaping the Dough
Next, gently stretch your pizza dough out on a piece of parchment paper. There is no pressure to make it perfectly round – the rustic, hand-stretched look adds charm and character to your pizza experience.
Step 4: Pre-Baking the Crust
Slide the dough with the parchment onto a baking sheet or directly onto your hot pizza stone and bake it for 5 minutes. This quick initial bake firms up the dough’s surface, allowing it to hold rich toppings without becoming soggy – a game-changer for this layered pie.
Step 5: Adding Pesto and Prosciutto
Remove the par-baked crust from the oven and spread a thin, even layer of pesto across the surface. Then, artfully arrange the prosciutto slices in a single layer. The pesto acts like a fragrant green canvas while the prosciutto delivers that unforgettable savory depth.
Step 6: Baking the Topped Pizza
Return the pizza to the oven and bake for an additional 10 minutes or until the crust turns golden and the prosciutto crisps at its edges. This step melds all the flavors while giving you that prized crispy base and topping texture.
Step 7: Adding Burrata and Arugula
Once the pizza is out of the oven, immediately tear the burrata cheese by hand, spreading its creamy goodness onto the hot pie so each slice gets a bit of that luscious, milky center. Then scatter fresh baby arugula over the top for a wonderfully fresh contrast.
Step 8: Final Touches
Finish by slicing into your masterpiece, pressing through the burrata and spreading it slightly as you cut. Sprinkle cracked black pepper or red pepper flakes if you want a little heat, then dive in without delay. It may be delightfully imperfect, but that’s the beauty of this Cheese Pizza with Pesto, Prosciutto, and Burrata Recipe — it’s all about bold flavors and joyful eating.
How to Serve Cheese Pizza with Pesto, Prosciutto, and Burrata Recipe
Garnishes
Freshness and color can be elevated with a drizzle of extra pesto or a sprinkle of flaky sea salt right before serving. A few thin slices of fresh lemon zest can also add an exciting brightness. If you’re feeling adventurous, toss on a handful of toasted pine nuts for an added crunch.
Side Dishes
Since this pizza is so rich and flavorful on its own, simple side dishes work best. Consider a crisp green salad with a subtle vinaigrette or roasted seasonal vegetables. A light sparkling water or chilled white wine complements the pesto and cheese beautifully without overwhelming the palate.
Creative Ways to Present
Try serving the pizza on a rustic wooden board for that impressive yet approachable vibe. For casual gatherings, slice it into smaller squares or strips to make sharing effortless. Adding small bowls of extra pesto and crushed red pepper flakes at the table encourages guests to personalize their slices, making the meal interactive and fun.
Make Ahead and Storage
Storing Leftovers
You can store leftover slices in an airtight container in the refrigerator for up to 2 days. To maintain the texture, reheat gently rather than microwaving straight from the fridge.
Freezing
While this pizza shines fresh, you can freeze it before adding burrata and arugula. Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. When ready, bake again from frozen until heated through, then add fresh toppings after reheating.
Reheating
The best way to reheat is in a hot oven or toaster oven at 375°F (190°C) for about 8-10 minutes. This revives the crust’s crispness and warms the prosciutto without drying it out. Avoid microwaving to prevent sogginess.
FAQs
Can I substitute burrata with mozzarella?
Yes, fresh mozzarella can be used if burrata is unavailable. However, burrata’s creamy center provides a uniquely indulgent texture and richness that mozzarella alone may not replicate.
Is store-bought pesto good enough for this recipe?
Absolutely! A high-quality store-bought pesto works wonderfully here and keeps the recipe super accessible. That said, homemade pesto will elevate the freshness even more if you have extra time.
Can I make this pizza gluten-free?
Yes, just substitute your regular pizza dough with a gluten-free dough option. Keep in mind that cooking times might vary slightly, so watch your crust closely as it bakes.
Should I add the prosciutto before or after baking?
Adding prosciutto before the second bake crisps up the edges beautifully and intensifies its flavor. Adding it afterward won’t give the same texture, though it is an option if you prefer soft prosciutto.
What is the best way to serve leftover pizza?
Reheating in the oven is the best way to enjoy leftover pizza with the crisp crust intact. Adding a little fresh arugula or an extra drizzle of pesto after warming can refresh the flavors.
Final Thoughts
You truly can’t go wrong with this Cheese Pizza with Pesto, Prosciutto, and Burrata Recipe—it balances sophisticated flavors with straightforward preparation so beautifully. If you love fresh, rich, and vibrant ingredients teamed up on a perfectly baked crust, give this recipe a try. Prepare to wow your family and friends with a pizza that feels like a special occasion every time you make it.
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Cheese Pizza with Pesto, Prosciutto, and Burrata Recipe
- Total Time: 35 minutes
- Yield: 4 servings
Description
A delicious and elegant Cheese Pizza with Pesto, topped with prosciutto, creamy burrata cheese, and fresh baby arugula. This recipe features a pre-baked crust brushed with vibrant pesto for a flavorful base, then baked until golden and crisp. Finished with fresh toppings and optional spices, it’s a perfect gourmet pizza that combines fresh Italian flavors in just 35 minutes.
Ingredients
Pizza Dough
- 1 pound pizza dough (store-bought or homemade)
Toppings
- 1/3 cup pesto (store-bought or homemade), plus more for serving
- 4 ounces thinly sliced prosciutto
- 8 ounces burrata cheese
- 2 ounces baby arugula
- Black pepper or red pepper flakes (optional)
Instructions
- Rest the Dough: If using refrigerated store-bought or homemade dough, place it on a lightly floured surface and let it rest for 30 minutes at room temperature to relax the gluten, making it easier to shape.
- Preheat Oven: Preheat your oven to 500°F (260°C). Place a pizza stone inside the oven if you have one, so it heats up along with the oven for a crispier crust.
- Shape the Dough: Stretch out the pizza dough on a piece of parchment paper to your desired shape and thickness.
- First Bake (Par-bake): Transfer the parchment paper with the dough onto a baking sheet or slide onto the hot pizza stone. Bake for 5 minutes to give the crust a head start, helping it hold up to toppings without becoming soggy.
- Add Toppings: Remove the partially baked crust and spread a thin layer of pesto evenly over it. Arrange the thin slices of prosciutto in a single layer on top of the pesto.
- Second Bake: Return the pizza to the oven and bake for another 10 minutes until the crust is golden brown and the prosciutto is crisp.
- Add Burrata and Arugula: Immediately after removing from the oven, tear apart the burrata cheese gently with your hands and distribute it over the hot pizza so that the creamy center is spread throughout. Top with baby arugula.
- Finishing Touches and Serve: Slice the pizza, spreading the burrata evenly over the slices as you cut to enhance each bite. Sprinkle with freshly cracked black pepper or red pepper flakes if desired for a touch of spice. Serve warm and enjoy!
Notes
- Burrata is a fresh Italian cheese with a creamy center; if unavailable, fresh mozzarella can be used but the texture will differ.
- Using a pizza stone helps achieve a crispier crust but is optional.
- Allowing the dough to rest before shaping improves its elasticity and makes it easier to work with.
- Prosciutto becomes crisp and flavorful after baking, adding a salty contrast to creamy burrata.
- Add arugula right after baking to keep it fresh and slightly peppery.
- Prep Time: 10 minutes (plus 30 minutes dough resting time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
