Pesto, Burrata, and Prosciutto Pizza is a gourmet treat that's ready in under 30 minutes. It features golden crust topped with vibrant basil pesto, creamy burrata, prosciutto, toasted pine nuts, and a sprinkle of grated parmigiano-reggiano. Each bite will leave you craving more!
Pesto on pizza? Trust us, it is surprisingly delicious. We love pesto and love pizza so we figured why not combine the two. For even more flavor and texture, we added some of our other favorites: prosciutto, burrata, and toasted pine nuts.
If you are looking for other unique pizza recipes, try our Fig, Burrata, and Prosciutto pizza or our Italian Sausage and Caramelized Onion pizza.
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Why You'll Love This Pizza
- Taste - Everything about this pizza is rich. From the pesto to the burrata and prosciutto, your tastebuds are in for a treat.
- Texture - The burrata is creamy while the prosciutto is firm with a light bite. The pine nuts add a nice crunch.
- Time - It takes just 10 minutes prep the pizza and toppings then 12 minutes to bake the pizza.
Key Ingredients
- Pesto - We love the way herby pesto tastes with the burrata, prosciutto, and pargimiano-Reggiano
- Burrata cheese - Burrata is creamy and tastes like a richer version of mozzarella.
- Prosciutto - Prosciutto is deeply savory yet still light.
- Pizza dough - Pizza dough is the foundation for the pizza. We love Trader Joe's pizza dough because it bakes well consistently. We also like DeLallo and Eataly's fresh pizza dough.
- Parmigiano-Reggiano - Parmesan adds a sharp kick.
- Toasted Pine Nuts - Toasted pine nuts add nutty flavor and texture.
See recipe card for quantities.
Substitutions and Variations
- Pesto - While we prefer a classic basil pesto, you can use other kinds like spinach pesto, kale walnut pesto, or even red pepper pesto.
- Spicy - If you want to add spice, sprinkle some red pepper flakes or some Hot Honey Sauce.
- Garlic pizza dough - If you love garlic, try Trader Joe's garlic pizza dough.
How to Make Pesto Pizza
- Let dough temper - Place dough on a lightly floured work surface and let it sit at room temperature for 30 minutes.
- Preheat oven - Place the oven rack in the middle tier and preheat the oven to 475°F.
- Prepare pizza - Stretch the dough by hand or use a rolling pin to create a 12-inch circle or a 9x13" rectangle. Then lightly oil a pizza pan or baking sheet with half of the olive oil and place the dough on in the pan. Lightly brush the entire pizza with olive oil. (Photo 1, 2, and 3)
- Bake pizza - Bake pizza on the middle rack for 10-12 minutes or until the bottom of the crust is lightly browned. (Photo 4)
- Add pesto - Then remove from the oven and spread the pesto in an even layer on the pizza dough within the crust. Place back in the oven and bake for an additional minute or until the pesto is fragrant. (Photo 5 and 6)
- Add toppings - Remove the pizza from the oven and add the toppings. Gently tear the burrata and arrange on the pizza. Then add the prosciutto, grated parmigiano-reggiano, and toasted pine nuts. (Photo 7 and 8)
- Serve - Cut into 8 slices. Then serve immediately.
Pro tip - Be sure to only add the toppings after you bake the pizza or they will burn.
Top Tips
- Be sure to let the dough rest until it is room temperature. Cold dough is hard to mold and won't cook evenly.
- After you add the pesto, don't bake the pizza too long or the pesto will dry out.
- Use a pizza cutter to make it easier to cut the pizza into slices. It is easier than a knife.
Pesto Pizza FAQs
Yes, store-bought is fine when you are in a pinch or just don't feel like making your own.
The pesto shouldn't burn since you add it later in the baking process.
Yes, just let it cool completely, then store in a freezer safe bag for up to 3 months. When you are ready to enjoy the pizza, let it thaw, then heat it in the oven on warm on a baking sheet for 5 to 7 minutes.
Related Recipes
Did You Like This Recipe?
Love this easy pesto pizza recipe? Please leave a 5-star rating in the recipe card with a comment. If you are looking for other delicious pizza recipes, try our Cherry Tomato, Mozzarella, and Basil Pizza or our Potato Pizza.
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📖 Recipe
Pesto, Burrata, and Prosciutto Pizza
Equipment
- 1 knife
Ingredients
- 1 lb pizza dough
- 2 tablespoon olive oil separated
- ½ cup pesto
- 2 tablespoon grated parmigiano-reggiano
- 8 oz burrata
- 1 tablespoon toasted pine nuts
- 3 slices prosciutto cut in half lengthwise
Instructions
- Let dough temper - Place dough on a lightly floured work surface and let it sit at room temperature for 30 minutes.1 lb pizza dough
- Preheat oven - Place the oven rack in the middle tier and preheat the oven to 475°F.
- Prepare pizza - Stretch the dough by hand or use a rolling pin to create a 12-inch circle or a 9x13" rectangle. Lightly oil a pizza pan or baking sheet with half of the olive oil and place the dough on in the pan. Lightly brush the entire pizza with olive oil.2 tablespoon olive oil
- Bake pizza - Bake pizza on the middle rack for 10-12 minutes or until the bottom of the crust is lightly browned. Remove from the oven and spread the pesto in an even layer on the pizza dough within the crust. Place back in the oven and bake for an additional minute or until the pesto is fragrant.½ cup pesto
- Add toppings - Remove the pizza from the oven and add the toppings. Gently tear the burrata and arrange on the pizza. Add the prosciutto, grated parmigiano-reggiano, and toasted pine nuts.2 tablespoon grated parmigiano-reggiano, 8 oz burrata, 3 slices prosciutto, 1 tablespoon toasted pine nuts
- Serve - Cut into 8 slices. Serve immediately.
Video
Notes
- Refrigerate leftover pizza an air-tight container or foil for up to 3 days. When you are ready to enjoy it, heat it in the oven on warm on a baking sheet for 5 to 7 minutes. Be sure to heat it on warm so the prosciutto and burrata don't overcook.
- Only add the toppings after you bake the pizza or they will burn.
- Be sure to let the dough rest until it is room temperature or it will be hard to mold and may not cook evenly.
- After you add the pesto, don't bake the pizza too long or the pesto will dry out.
- Use a pizza cutter to make it easier to cut the pizza into slices.
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