Creamy Burrata and Prosciutto Pizza with Arugula

By · Reviewed by AislePrompt Editorial · ·

A rich pizza topped with creamy burrata, thinly sliced prosciutto, and fresh peppery arugula for a contrast of textures and flavors. This italian-inspired pizza ready in about 50 minutes pairs pizza dough, tomato passata, burrata cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 670 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 10 min Serves 2 Italian cuisine 670 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 250°C with a pizza stone or baking sheet inside for at least 30 minutes.
  2. Step 2: Roll out 300 g pizza dough on a floured surface into a 28 cm circle. Spread 100 g tomato passata evenly over the base, leaving a 2 cm border.
  3. Step 3: Tear 150 g burrata cheese into chunks and distribute them evenly over the tomato sauce.
  4. Step 4: Bake the pizza on the hot stone or baking sheet for 8-10 minutes until the crust is golden and cheese starts melting.
  5. Step 5: Remove the pizza from the oven and immediately top with 80 g thinly sliced prosciutto and 30 g fresh arugula.
  6. Step 6: Drizzle 20 ml extra virgin olive oil over the pizza and season with a pinch of salt and freshly ground black pepper.
  7. Step 7: Slice and serve while warm to enjoy the creamy burrata with the salty prosciutto and peppery greens.

Equipment for this recipe

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Frequently asked questions

How long does Creamy Burrata and Prosciutto Pizza with Arugula take to make?

Total time is about 50 minutes (40 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Burrata and Prosciutto Pizza with Arugula?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pizza dough from drying out.

Can I substitute ingredients in Creamy Burrata and Prosciutto Pizza with Arugula?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Burrata and Prosciutto Pizza with Arugula for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Creamy Burrata and Prosciutto Pizza with Arugula?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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