Honey Burrata Prosciutto

Ham and cheese pizza creates magic through well-balanced contrasts. This knockout dish mixes salty cured pork with soft burrata, spicy arugula, and a touch of sweet honey all sitting on a freshly baked herb crust that's ready to eat in half an hour.

I stumbled on this combo while using up ham scraps from a party platter. One taste and I was back at a tiny restaurant in north Italy where I'd fallen in love with these flavors years ago. My friends always ask for this pizza when they come over, saying it beats what they get at pizza shops.

Stellar Crust Base

• All-purpose flour: Gives just the right texture without being too tough. The unbleached kind tastes a bit better but any brand works fine.
• Rapid-rise instant yeast: Cuts out long waiting times. This quick-acting yeast jumps into action fast and makes perfect dough without the usual wait.
• Granulated sugar: Helps the yeast grow while adding a hint of sweetness. Even this tiny amount makes the crust taste better and helps it brown nicely.
• Salt: Makes the dough more flavorful and keeps the yeast in check. Skip this and your crust will taste bland and might puff up too fast.
• Warm water: Wakes up the yeast and gets the flour working. The temperature really matters—aim for 105-115°F so you don't kill the yeast.
• Olive oil: Adds good flavor and keeps everything moist. Pick a nice one since you'll taste it in the finished pizza.

Building Your Foundation

Yeast Prep:

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

Starting The Dough:

Pour in a cup of flour plus the olive oil into your liquid. Stir until it's completely smooth with no dry patches. It'll look like pancake batter at this point, which helps spread the yeast everywhere.

Adding More Flour:

Dump in the rest of the flour bit by bit while stirring. When it starts coming together, move it to a floured counter to finish mixing. Good dough feels slightly sticky but won't cling to your hands.

Kneading Method:

Push your palms into the middle of the dough, shoving forward then pulling 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.

Quick Rest:

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

Shaping It Right:

Push the dough out from the middle using your fingertips instead of a rolling pin. Make the edges a bit thicker for a nice crust. Pick it up now and then to make sure it's not sticking to the counter.

Layering The Tastes

Adding Flavor 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, right to the edges. This creates a tasty base that soaks into the whole pizza.

Ham Arrangement:

Lay thin slices of ham across the pizza so they slightly overlap. Leave tiny gaps between some pieces for a nice look after baking. The meat will shrink and get crispy in the oven, making it even more flavorful.

Hot Oven Cooking:

Slide the pizza with its 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 slightly darker edges. The high heat makes the perfect texture and crisps up the ham edges.

Last Fresh Toppings:

Drain all liquid from the burrata then tear it into chunks. Scatter these over the hot pizza right after it comes out of the oven. The pizza's heat warms the cheese without melting it completely, keeping its creamy texture.

Finishing Touches:

Mix fresh arugula with lemon juice, olive oil, salt, and pepper. Spread it generously across the pizza, letting some leaves sit on top while others tuck between the ham and cheese. Then drizzle honey back and forth across everything. The warm pizza melts the honey slightly so it runs between all the layers, giving every bite that perfect sweet-salty mix.

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We love eating this pizza during spring and fall when you want something both hearty and fresh. My husband usually turns his nose up at 'fancy pizza,' but he asks for this one every month, saying the sweet-salty combo hits the spot better than regular pepperoni.

Changing With The Seasons

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

Switch It Up

When you can't find burrata, other cheeses work 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 any leftover pizza in a sealed container without stacking the slices. Stick it in the fridge right away and eat it within three days for the best taste. The fresh toppings won't stay good longer than that.

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This ham pizza shows off food balance at its best. The mix of salty meat, creamy cheese, peppery greens, and sweet honey creates a grown-up flavor that's way easier to make than it seems. When friends try this pizza, they always go quiet for a moment as they take that first perfect bite with all the flavors together. Those little silent moments followed by big smiles prove that sometimes the tastiest foods come from simple combos rather than fancy cooking tricks.

Frequently Asked Questions

→ Can I skip making dough myself?

Totally! You can grab store-bought dough. Let it warm up to room temp before stretching it out.

→ What works instead of burrata?

Fresh mozzarella is an easy swap! Just know it won't have the same creamy texture as burrata.

→ Can I prep dough ahead of time?

Yup, make it a day ahead! Keep it in the fridge, then let it warm to room temp before shaping.

→ What if I run out of arugula?

Try spinach or mixed greens. They’re a bit milder in taste but make a good match.

→ Can I cook this on a pizza stone?

Yes! Heat your pizza stone first, then move the pizza onto it with a peel for a crispier crust.