Name: Burrata Margherita Pizza with Prosciutto and Arugula
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pcs pizza dough (store-bought or homemade, 12-14 inch); 8 oz burrata (at room temperature, torn into pieces); 14.5 oz san marzano tomatoes (canned, crushed or puréed); 4 oz prosciutto (thinly sliced); 2 cup arugula (fresh); 0.25 cup fresh basil (leaves); 2 tbsp olive oil (extra virgin, plus more for drizzling); 2 pcs garlic (cloves, minced (for sauce)); 0.5 tsp salt; 0.25 tsp black pepper (freshly ground); 2 tbsp parmesan cheese (grated (optional, for sauce))

Burrata Margherita Pizza with Prosciutto and Arugula - Image 1

Elevate your pizza night with this sophisticated Margherita pizza, featuring a perfect balance of traditional and gourmet elements. A crisp, airy crust forms the base, topped with vibrant San Marzano tomato sauce and baked until golden. Post-bake, this classic canvas transforms with generous dollops of creamy, room-temperature burrata, which melts slightly into the warm crust. Fresh basil leaves are scattered generously, enhancing the aromatic profile. The final flourish involves thinly sliced, salty prosciutto and a refreshing peppery arugula salad, dressed simply with high-quality extra virgin olive oil. This unique combination creates a delightful contrast of warm and cool, soft and crisp textures, making each bite an exciting journey of Italian flavors. It's an easily approachable gourmet dish, ideal for entertaining or a special meal.

Preparation time: 30 min
Cooking time: 15 min
Total time: 45 min
Servings: 4

Instructions

Pizza Preparation

1Preheat your oven to 475°F (245°C) with a pizza stone or baking steel inside for at least 30 minutes, or preheat a conventional baking sheet.
2Prepare the tomato sauce: In a small bowl, combine the crushed San Marzano tomatoes, minced garlic, 1 tablespoon of olive oil, salt, and pepper. Stir well. Optional: stir in grated Parmesan cheese for added depth.
3Lightly flour a pizza peel or a piece of parchment paper. Stretch or roll out the pizza dough to your desired thickness (approximately 12-14 inches in diameter).
4Spread the tomato sauce evenly over the pizza dough, leaving about a 1-inch border for the crust.
5Carefully transfer the sauced pizza crust to the preheated pizza stone/steel or baking sheet. Bake for 10-12 minutes, or until the crust is golden brown and cooked through.
6While the pizza bakes, gently toss the fresh arugula with 1 tablespoon of olive oil, a pinch of salt, and pepper in a small bowl.
7Once the pizza is out of the oven, immediately scatter the torn burrata pieces over the hot pizza. The residual heat will gently warm and soften the cheese.
8Generously layer the thinly sliced prosciutto over the burrata and warm pizza.
9Top with the dressed arugula and fresh basil leaves. Drizzle with a little extra virgin olive oil just before serving.
10Slice and serve immediately, enjoying the contrast of warm pizza with cool, fresh toppings.

Instructions

Pizza Preparation

1Preheat your oven to 475°F (245°C) with a pizza stone or baking steel inside for at least 30 minutes, or preheat a conventional baking sheet.
2Prepare the tomato sauce: In a small bowl, combine the crushed San Marzano tomatoes, minced garlic, 1 tablespoon of olive oil, salt, and pepper. Stir well. Optional: stir in grated Parmesan cheese for added depth.
3Lightly flour a pizza peel or a piece of parchment paper. Stretch or roll out the pizza dough to your desired thickness (approximately 12-14 inches in diameter).
4Spread the tomato sauce evenly over the pizza dough, leaving about a 1-inch border for the crust.
5Carefully transfer the sauced pizza crust to the preheated pizza stone/steel or baking sheet. Bake for 10-12 minutes, or until the crust is golden brown and cooked through.
6While the pizza bakes, gently toss the fresh arugula with 1 tablespoon of olive oil, a pinch of salt, and pepper in a small bowl.
7Once the pizza is out of the oven, immediately scatter the torn burrata pieces over the hot pizza. The residual heat will gently warm and soften the cheese.
8Generously layer the thinly sliced prosciutto over the burrata and warm pizza.
9Top with the dressed arugula and fresh basil leaves. Drizzle with a little extra virgin olive oil just before serving.
10Slice and serve immediately, enjoying the contrast of warm pizza with cool, fresh toppings.

Nutrition Information

Calories: 651 kcal
Protein: 28 g
Fat: 36 g
Carbs: 55 g

Nutrient	Per serving
Calories	651 kcal
Protein	28 g
Fat	36 g
Carbs	55 g

Tips

Allow burrata to reach room temperature for at least 30 minutes before topping the pizza for optimal creaminess and flavor.
Add the prosciutto and arugula immediately after the pizza comes out of the oven to preserve their fresh texture and vibrant color.