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a homemade pizza on a grey countertop
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4.67 from 6 votes

Pizza with Pesto, Burrata, Crispy Prosciutto, and Basil

Take your homemade pizza game up a notch with this surprisingly easy version topped with fresh pesto, crisp prosciutto, and creamy burrata.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Bread, Pizza
Cuisine: Italian
Keyword: easy dinner, easy, weeknight-friendly, family friendly, homemade pizza, pizza
Servings: 4
Calories: 622kcal
Author: Jess Smith via Inquiring Chef
Cost: $8.00


  • Pizza Stone
  • Pizza Peel
  • Parchment Paper


  • 1 lb Pizza Dough (use your favorite store-bought or homemade)
  • cup Pesto, store-bought or homemade, plus more for serving
  • 4 oz thinly sliced Prosciutto
  • 8 oz Burrata Cheese (see note)
  • 2 oz Baby Arugula
  • Black Pepper or Red Pepper Flakes (optional)


  • If using store-bought or homemade dough that has been refrigerated, set it out on a lightly floured surface and let it rest for 30 minutes before making pizza. (The gluten in the dough will relax as it comes to room temperature, making the pizza easier to shape.)
  • Heat oven: Preheat oven to 500°F / 260°C. If using a pizza stone, be sure it is in the oven as the oven heats up.
  • Prepare pizza dough by stretching it out on a piece of parchment paper.
  • First bake (5 minutes): Transfer the parchment paper with the pizza dough to a sheet pan or slide it onto the hot pizza stone (if using). Bake for 5 minutes. (This gives the crust a head start and helps it to hold up to the toppings.)
  • Add toppings: Spread the dough with a thin layer of pesto. Top with prosciutto in a single layer.
  • Second bake (10 minutes): Bake pizza until crust is golden brown and prosciutto is crisp, about 10 minutes.
  • As soon as the pizza comes out of the oven, top it with burrata cheese and arugula.
  • Slice pizza, cutting through the burrata and spreading it loosely over the slices of pizza. (It will be messy and imperfect, but will taste great!) Top the pizza with fresh cracked black pepper or red pepper flakes (for some spice) if you’d like. Enjoy!


Burrata - You can use one large ball of burrata that will be added to the center or several smaller balls that can be scattered over the entire pizza. Burrata should never be cooked, so be sure just to add it after the pizza is fully cooked. If you can’t find burrata, try this with fresh mozzarella. If using mozzarella, thinly slice it and add it to the pizza before cooking.


Calories: 622kcal | Carbohydrates: 57g | Protein: 23g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1205mg | Potassium: 108mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1160IU | Vitamin C: 2mg | Calcium: 358mg | Iron: 4mg