Pesto, Burrata, and Prosciutto Pizza

Pesto, burrata, prosciutto, and toasted pine nut pizza on a wooden Boos Block cutting board.

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Pesto, Burrata, and Prosciutto Pizza

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!

Prep Time10

Cook Time12

Total Time22

Course: Dinner, Main Course

Cuisine: Italian

Servings:

Calories: 307kcal

Author: Kathleen Higashiyama

Equipment

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

Storage

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.

Top Tips

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.

Nutrition