Elevate Your Dinner: Beef Prosciutto & Honey Burrata Pizza

Beef Prosciutto And Honey Burrata Pizza is not just a meal; it’s an experience that promises to tantalize your taste buds and elevate your perception of what homemade pizza can be. I’ve always been fascinated by how simple ingredients, when thoughtfully combined, can create something truly extraordinary, and this recipe is a shining example. Imagine the perfect harmony of salty, thinly sliced beef prosciutto meeting the creamy, luxurious melt of burrata cheese, all kissed by a delicate drizzle of sweet honey. It’s a symphony of flavors that manages to be both robust and refined.

While pizza itself boasts a rich history dating back centuries, evolving from a simple flatbread to a global culinary icon, modern interpretations like this one showcase its incredible versatility. We’ve come a long way from its humble Neapolitan origins, embracing gourmet toppings that push the boundaries of traditional pairings. People absolutely adore this Beef Prosciutto And Honey Burrata Pizza because it delivers an unparalleled combination of textures and tastes: the crispy crust, the savory depth of the beef, the milky indulgence of the burrata, and that surprising, yet utterly delightful, sweetness from the honey. It feels incredibly sophisticated, yet I promise you, it’s wonderfully achievable in your own kitchen, making it perfect for a memorable dinner party or a truly special family night.

this Recipe

Ingredients:

• For the Pizza Dough: (Yields 2 medium pizzas, approximately 12-14 inches each)
  • 3 ½ cups (about 450-500g) all-purpose flour, plus more for dusting – I always recommend a good quality unbleached flour for the best texture and flavor.
  • 1 teaspoon instant dry yeast – Ensure your yeast is fresh for a good rise.
  • 1 teaspoon granulated sugar – This helps to activate the yeast and add a subtle sweetness to the crust.
  • 1 ½ teaspoons fine sea salt – Salt is crucial for flavor and regulating yeast activity.
  • 1 ½ cups warm water (105-115°F / 40-46°C) – The right temperature is key for activating the yeast without killing it.
  • 2 tablespoons olive oil, plus more for coating the bowl – A good extra virgin olive oil adds richness to the dough.

  Alternatively, you can use 2 balls of your favorite store-bought pizza dough (about 1 lb each) to save time. Just make sure it’s at room temperature before stretching!

• For the Sauce & Cheese:
  • ¼ cup high-quality extra virgin olive oil – This will be our simple, flavorful base.
  • 2 cloves garlic, minced very finely – Fresh garlic makes all the difference!
  • 1 cup (about 4 oz) shredded low-moisture mozzarella cheese – This melts beautifully and forms a good foundation.
  • 2 balls (each about 4-6 oz) fresh Burrata cheese – The star of the show! Look for creamy, fresh Burrata, ideally at room temperature before serving.
• For the Toppings:
  • 4-6 oz thinly sliced Beef Prosciutto – This gourmet cured beef offers a unique savory depth. If you can’t find beef prosciutto, a very good quality regular prosciutto (pork) can be substituted.
  • ¼ cup fresh arugula – Adds a peppery, fresh bite after baking.
  • 2-3 tablespoons honey, for drizzling – A good quality, slightly floral honey complements the savory beef and creamy Burrata beautifully.
  • 2 tablespoons freshly grated Parmesan cheese – For an extra layer of salty, umami goodness.
  • ½ teaspoon red pepper flakes (optional) – If you like a little kick, this is a wonderful addition.
  • Pinch of flaky sea salt (optional, for finishing) – A final touch to enhance flavors.

Phase 1: Preparing Your Pizza Foundation

1. Waking Up the Dough (If Making Homemade):

   If you’re making the dough from scratch, this is where our journey begins! In a large mixing bowl, combine the warm water, instant dry yeast, and granulated sugar. Give it a gentle stir and let it sit for about 5-10 minutes. You’re looking for a foamy layer to appear on the surface, which tells you your yeast is alive and ready to party! If nothing happens, your yeast might be old, or your water temperature was off, and it’s best to start with new yeast. I’ve definitely learned this the hard way before, so don’t skip this crucial check.

2. Mixing and Kneading the Dough:

   Once your yeast is active, add the flour, sea salt, and 2 tablespoons of olive oil to the bowl. Mix with a sturdy spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Now, let’s knead! Knead the dough for about 8-10 minutes until it’s smooth, elastic, and no longer sticky. This process develops the gluten, which is what gives your pizza crust its wonderful chewiness and structure. Don’t skimp on the kneading time; it truly makes a difference.

3. First Rise:

   Lightly oil a clean large bowl with a little olive oil. Place your kneaded dough ball in the bowl, turning it once to coat with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size. Patience here is a virtue, as this rise builds flavor and airiness. My favorite spot is usually on top of the fridge or inside a slightly warm (but turned off!) oven.

4. Dividing and Second Rise:

   Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into two equal portions. Shape each portion into a tight ball. Place them on a lightly floured baking sheet, cover loosely with plastic wrap, and let them rest for another 20-30 minutes. This second rest helps the gluten relax, making the dough much easier to stretch later. If you’re using store-bought dough, simply bring it to room temperature during this time.

5. Prepping Your Oven:

   About 45 minutes before you plan to bake, place a pizza stone or an inverted heavy-duty baking sheet in your oven. Preheat your oven to its highest temperature, usually 475-550°F (245-290°C). It’s absolutely vital to let the oven, and especially your pizza stone/sheet, preheat thoroughly. This intense heat is what gives you that perfectly crisp, blistered crust that we all dream of. I often let mine preheat for a full hour!

Phase 2: Crafting the Toppings

6. Preparing the Olive Oil & Garlic Base:

   In a small bowl, combine the ¼ cup of extra virgin olive oil with the finely minced garlic. Give it a good stir. This simple mixture will be our incredibly aromatic and delicious “sauce” base, allowing the other robust flavors of the Beef Prosciutto And Honey Burrata Pizza to truly shine through without being overpowered by a heavy tomato sauce. Some people even like to gently warm this mixture for a few minutes to infuse the garlic flavor more deeply, but I find it perfectly potent raw.

7. Handling the Burrata:

   For the best experience, bring your Burrata cheese out of the refrigerator at least 30 minutes before you plan to use it. This allows the creamy interior to soften and become gloriously luscious. When you’re ready to assemble, gently drain any liquid from the Burrata. You’ll be tearing it onto the pizza later, so no need to cut it perfectly now.

8. Beef Prosciutto Prep:

   Ensure your beef prosciutto is thinly sliced. If it’s in a block, slice it as thin as paper. Lay the slices out gently on a plate, ready for assembly. There’s no need to cook the beef prosciutto beforehand; its delicate texture and rich flavor are best when added after the pizza is baked or towards the very end. This helps maintain its distinct charcuterie characteristics.

Phase 3: Assembling Your Masterpiece

9. Stretching the Dough:

   Lightly flour a pizza peel (or the back of a baking sheet if you don’t have a peel). Take one ball of dough and gently press it out from the center, working your way outwards. You can use your fingertips, stretch it over your knuckles, or even a rolling pin (though I prefer stretching by hand for an airier crust). Aim for a 12-14 inch circle, leaving a slightly thicker edge for the crust. If the dough springs back, let it rest for a few minutes before trying again. Don’t overwork it! A relaxed dough is a happy dough.

10. Building the Flavor Layers:

    Once your dough is stretched, carefully transfer it to the prepared pizza peel. Generously brush the olive oil and minced garlic mixture all over the dough, leaving the very edges of the crust untouched. This forms our fragrant and flavorful base.

11. Adding the Mozzarella:

    Evenly sprinkle about half of the shredded low-moisture mozzarella cheese over the olive oil and garlic base. This layer will melt beautifully and create a cheesy foundation for the more delicate Burrata we’ll add later.

12. Initial Beef Prosciutto Placement (Optional):

    You have two choices for the beef prosciutto: add it now to crisp up slightly, or add it after baking for a softer, more delicate texture. For this specific “Beef Prosciutto And Honey Burrata Pizza”, I actually prefer to save the majority of the beef prosciutto for after the bake, adding just a few scattered pieces now if I want some crisped edges, but generally I layer it on fresh later. Let’s hold most of it for post-baking for a more vibrant, distinct flavor and texture.

Phase 4: The Baking Process

13. Launching the Pizza:

    Carefully slide your assembled pizza from the peel onto the preheated pizza stone or baking sheet in the oven. This takes a little practice! A quick, confident jerk is usually best. If your pizza is sticking, lift the edges slightly and dust a little more flour or semolina under it. Close the oven door quickly to retain heat.

14. Baking to Golden Perfection:

    Bake for 8-12 minutes, or until the crust is deeply golden brown and the mozzarella is bubbly and melted. Every oven is different, so keep a close eye on it. If your oven bakes unevenly, you might need to rotate the pizza halfway through using the peel. You’re looking for that beautiful char and lift on the crust, and the cheese should be fully melted and just starting to get some golden spots. This high-heat, quick bake is exactly what we want for a truly authentic pizza.

15. Partial Burrata Addition (My Secret Touch):

    About 2-3 minutes before the pizza is completely done, carefully pull the pizza out of the oven a bit (or remove it onto a cooling rack if easier). Gently tear small pieces of one ball of Burrata over the pizza. Place it back in the oven for the remaining few minutes. This allows the Burrata to soften and become warm, but not fully melt and disappear, preserving its incredible creamy texture.

16. Removing from Oven:

    Once baked to your liking, carefully remove the pizza from the oven using your pizza peel and transfer it to a wire cooling rack or a large cutting board. Allow it to cool for just a minute or two before the final touches. This brief cooling period helps the cheese set slightly and makes slicing easier.

Phase 5: Finishing Touches and Serving

17. The Grand Finale – Adding Fresh Toppings:

    Now for the magic! While the pizza is still warm, artfully arrange the thinly sliced beef prosciutto over the entire surface. Its delicate saltiness will warm slightly from the residual heat. Next, gently tear the second ball of fresh Burrata into generous pieces and strategically place them around the pizza. The contrast of the cool, creamy Burrata against the warm pizza is simply divine.

18. Sweetness and Spice:

    Generously drizzle the honey over the pizza. Don’t be shy here; the sweet counterpoint is crucial to the “Beef Prosciutto And Honey Burrata Pizza” experience. Scatter the fresh arugula evenly across the pizza. Then, sprinkle with freshly grated Parmesan cheese and the red pepper flakes (if using). If you’re feeling extra fancy, a final, very light drizzle of extra virgin olive oil and a pinch of flaky sea salt can elevate it even further.

19. Slicing and Serving:

    Using a sharp pizza cutter, slice your magnificent pizza into desired portions. I usually go for 6-8 slices. Serve immediately and watch your friends and family marvel at your culinary creation. This pizza is best enjoyed hot and fresh from the oven, allowing the creamy Burrata and delicate beef prosciutto to truly shine. Every bite offers a symphony of salty, sweet, creamy, and savory notes that will leave you wanting more!

Conclusion:

Oh, my friends, if you’ve followed me this far, you know that I believe food should be an experience, a delightful journey for your senses. And let me tell you, this recipe truly embodies that philosophy. We’re talking about a culinary creation that transcends your average weeknight meal, transforming a simple pizza into an unforgettable feast. It’s the kind of dish that elicits gasps of delight and immediate requests for the recipe. The magic lies in the symphony of flavors and textures we’ve meticulously crafted: the salty, savory depth of beef prosciutto playing a perfect counterpoint to the unexpected sweetness of honey, all brought together by the glorious, creamy indulgence of burrata cheese. This isn’t just another pizza; it’s a carefully balanced masterpiece, designed to surprise and satisfy in equal measure.

Imagine that first bite: the crisp, golden crust giving way to the rich tomato base, then BAM – the intense umami of the beef prosciutto hits, quickly softened and brightened by that delicate drizzle of honey. Just when you think it can’t get any better, the cool, luscious burrata melts on your tongue, its milky sweetness binding everything together in a velvety embrace. It’s a flavor explosion, a delightful contradiction that just works. I promise you, this combination of sweet and savory, creamy and crisp, will become an instant favorite. It’s truly a testament to how a few high-quality, thoughtfully chosen ingredients can elevate a dish from good to absolutely extraordinary. This is the pizza you make when you want to impress, when you want to treat yourself, or when you simply want to taste pure happiness. Its unique profile is simply irresistible.

Elevate Your Dining Experience: Serving Suggestions

So, you’ve pulled this magnificent pizza out of the oven, its aroma filling your kitchen with an intoxicating promise. How best to serve it? For a truly balanced meal, I adore pairing a slice of this rich pizza with a very simple, peppery arugula salad, lightly dressed with a good quality balsamic glaze and a touch of olive oil. The bitterness of the arugula provides a fantastic counterpoint to the pizza’s richness, cleansing the palate beautifully. A scattering of fresh basil leaves over the top just before serving adds a vibrant green pop and a wonderful aromatic freshness that lifts the whole dish. For beverages, a crisp, dry prosecco or a light-bodied red wine like a Pinot Noir would complement the flavors beautifully, cutting through the richness without overpowering the delicate honey notes. Even a simple sparkling water with a lemon wedge can be a refreshing accompaniment. This pizza is versatile enough for a casual Friday night with friends but also sophisticated enough to be the star of your next dinner party. Don’t forget a final drizzle of high-quality extra virgin olive oil if you’re feeling extra indulgent! The presentation itself is half the fun, so arrange those slices artfully.

Creative Twists: Make it Your Own

While I firmly believe that the original combination of flavors in this recipe is pure perfection, part of the joy of cooking is making a dish your own! If you’re feeling adventurous, or perhaps can’t find specific ingredients, here are a few ideas. If beef prosciutto isn’t available, a good quality speck or even thinly sliced, crispy pancetta could offer a similar savory depth, though they’ll bring their own distinct characters to the party. For the honey, explore different varietals – a spicy honey would add an intriguing kick, or a rich buckwheat honey could offer a deeper, more molasses-like sweetness that would be fascinating. While burrata is non-negotiable for the ultimate creaminess and texture, if you absolutely must substitute, fresh mozzarella or even a dollop of creamy ricotta post-bake could work in a pinch, though you’ll miss that signature melt-in-your-mouth burrata experience that makes this pizza so special. Consider adding thinly sliced figs or caramelized onions during the last few minutes of baking for an extra layer of sweetness and complexity, enhancing the existing sweet-savory dynamic. Or, for a touch of green beyond basil, some fresh spinach wilted on top after baking can be lovely, adding a wholesome element. The possibilities for personalization are truly endless!

There you have it, my friends. I’ve shared my passion for this incredible dish, and now it’s your turn to bring it to life in your own kitchen. Don’t let the seemingly gourmet ingredients intimidate you; the process is straightforward, and the reward is immeasurable. I genuinely encourage you to grab your ingredients, set aside some time, and embark on this delicious journey. The aroma alone will make your efforts worthwhile, and that first bite? Pure bliss. Once you’ve experienced the magic of this dish, I would absolutely love for you to share your culinary adventure with me! What did you pair it with? Did you try any of my suggested variations, or perhaps invent some of your own? Please, share your photos, your feedback, and your triumphs. Let’s build a community around the sheer joy of exceptional food. Go forth, create, and savor every single, delicious slice of this Beef Prosciutto And Honey Burrata Pizza. I can’t wait to hear all about your experience!