Neapolitan-Style Pizza with Burrata and Prosciutto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft hand-stretched dough baked briefly to a tender crust, topped with creamy burrata and thinly sliced prosciutto for a luxurious finish. This italian-inspired pizza ready in about 158 minutes pairs 00 flour, warm water, fresh yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 150 min Cook: 8 min Serves 2 Italian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dissolve 10 g fresh yeast in 200 ml warm water (95°F). In a large bowl, mix 320 g 00 flour and 1 tsp salt. Add the yeast mixture and 1 tbsp olive oil, stirring to a sticky dough. Knead on a floured surface for 10 minutes until smooth and elastic.
  2. Step 2: Place dough in an oiled bowl, cover with plastic wrap, and let rise at room temperature for 2 hours until doubled.
  3. Step 3: Preheat oven to 500°F (260°C) with a pizza stone inside for at least 45 minutes.
  4. Step 4: Gently stretch the dough on a floured surface into a 12-inch circle, about 1/4-inch thick. Transfer to a pizza peel with parchment paper.
  5. Step 5: Spread 130 g tomato passata evenly over the dough, seasoning lightly with 1/2 tsp sea salt.
  6. Step 6: Slide pizza onto the hot stone and bake for 6-8 minutes until crust puffs and is golden.
  7. Step 7: Remove pizza from oven and immediately tear 125 g fresh burrata cheese over the top. Arrange 60 g prosciutto slices and scatter 20 g fresh arugula.
  8. Step 8: Finish with a grind of black pepper and serve promptly to enjoy the contrast of warm crust with cool burrata and savory prosciutto.

Frequently asked questions

How long does Neapolitan-Style Pizza with Burrata and Prosciutto take to make?

Total time is about 158 minutes (150 min prep + 8 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 Neapolitan-Style Pizza with Burrata and Prosciutto?

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 00 flour from drying out.

Can I substitute ingredients in Neapolitan-Style Pizza with Burrata and Prosciutto?

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 Neapolitan-Style Pizza with Burrata and Prosciutto 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 Neapolitan-Style Pizza with Burrata and Prosciutto?

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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