Honey Burrata Prosciutto

Ham and cheese pizza creates an amazing mix of flavors through balanced contrasts. This tasty dish puts together salty prosciutto with soft burrata, spicy arugula, and a touch of honey, all on a nicely baked herb crust. You'll have this mouthwatering meal ready in just half an hour.

I came up with this combo while using up some ham from a party platter. When I first tasted it, I was instantly reminded of a tiny Italian restaurant where I'd fallen in love with similar flavors years ago. Now my friends always ask for this pizza when they come over, saying it's even better than what they get at restaurants.

Essential Dough Base

• All-purpose flour: Gives just the right chew to your crust. Go for unbleached if you can—it tastes a bit better but works the same no matter what brand you pick.
• Rapid-rise instant yeast: Cuts out the long waiting time. This quick-acting yeast gets going fast and makes perfect dough without making you wait forever.
• Granulated sugar: Helps the yeast work while adding a hint of sweetness. Even this tiny amount really boosts the flavor and helps the crust brown up nicely.
• Salt: Makes the dough taste good and keeps the yeast in check. Skip this and your crust will taste flat and might puff up too fast.
• Warm water: Gets the yeast going and wets the flour proteins. The temp really matters—aim for 105-115°F so the yeast works without getting damaged.
• Olive oil: Adds some richness and keeps the dough from getting dry. Use good oil since you'll taste it in the finished pizza.

Building Your Amazing Crust

Wake Up The Yeast:

Mix your warm water with the yeast, sugar, and salt in a big bowl. Give it a quick stir so everything mixes well before moving on. The mix should look a bit cloudy as the yeast starts to dissolve.

Start Your Dough:

Put in one cup of flour and the olive oil into your yeast mixture. Stir until it's completely smooth with no dry spots left. It'll be runny like pancake batter, which helps spread the yeast throughout the dough.

Add The Rest Of The Flour:

Slowly add the remaining flour while you keep stirring. When the dough starts coming together, dump it onto a floured counter to finish mixing. The dough should feel a little sticky but not wet when it's ready.

Knead It Right:

Push your palms into the middle of the dough, move 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 little when you poke it.

Let It Rest:

Roll the dough into a ball and let it sit for ten minutes uncovered. This short break lets the gluten relax so it's easier to shape, and the yeast starts working to build flavor.

Shape It Up:

Push the dough out from the middle using your fingertips instead of a rolling pin. Make the edges a bit thicker to create a nice crust around the outside. Pick it up now and then to make sure the bottom isn't sticking to the counter.

Adding Amazing Flavors

Make Garlic Oil:

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

Lay Out The Ham:

Spread thin slices of prosciutto across the pizza, letting them overlap slightly. Leave some small gaps between for a nice look after baking. The meat will get smaller and more flavorful in the oven.

Bake It Hot:

Slide the pizza with parchment paper onto a hot pizza stone or upside-down baking sheet. Cook at 475°F for about 12 minutes until the crust turns golden with a bit of char on the edges. The high heat makes the right crust texture and crisps up the ham.

Top It Fresh:

Drain the burrata well and tear it into chunks. Scatter these over the hot pizza right after it comes out of the oven. The leftover heat warms the cheese without melting it completely, keeping its creamy texture.

Finish It Off:

Mix fresh arugula with lemon juice, olive oil, salt, and pepper. Spread it generously over the pizza, letting some sit on top while some falls between the ham and cheese. Finally, drizzle honey back and forth across everything. The warm pizza helps the honey soak in 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 hearty and fresh. My husband normally doesn't go for 'fancy pizza' but asks for this one every month, saying the sweet-salty combo beats regular pepperoni any day.

Changing With The Seasons

In spring, try adding thin slices of asparagus under the ham before baking. It gets slightly caramelized but stays a bit crunchy, which goes really well with the soft burrata.

Ways To Switch It Up

Can't find burrata? Try other cheeses for a different take. Fresh mozzarella gives similar creaminess but is a bit firmer, while spoonfuls of ricotta create a different texture with a similar taste.

Keeping It Fresh

Put any leftover pizza in a sealed container in a single layer. Get it in the fridge right away and eat it within three days for best taste. The fresh toppings don't stay good much longer than that.

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This ham pizza shows how well different flavors can work together. The mix of salty meat, creamy cheese, peppery greens, and sweet honey creates something special that's actually easy to make. When I serve this to guests, everyone always goes quiet for a moment with that first bite that has all the elements together. Those silent moments followed by happy sounds tell me that sometimes the best food comes from thoughtful combinations, not complicated cooking methods.

Frequently Asked Questions

→ Can I use ready-made dough instead?

Absolutely, pre-made dough works. Just let it sit at room temperature before you start stretching it out.

→ What’s a good swap for burrata?

Fresh mozzarella’s a great stand-in, though it’s not as creamy as burrata.

→ Is it possible to prep the dough early?

Sure! Make the dough a day ahead and leave it in the fridge. Just set it at room temperature before shaping.

→ What works instead of arugula?

Baby spinach or mixed greens are nice, though they give a gentler flavor than arugula’s peppery kick.

→ Can I bake this pizza using a pizza stone?

Yep! A hot pizza stone gets the crust extra crispy. Warm it up in the oven first and carefully slide your pizza onto it.