Wood-Fired Pizza with Burrata, Prosciutto, and Arugula

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

Thin-crust pizza baked to perfection topped with creamy burrata, delicate prosciutto, and fresh peppery arugula for a bright, balanced flavor. This italian-inspired pizza ready in about 27 minutes pairs pizza dough, olive oil, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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: 15 min Cook: 12 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 500°F with a pizza stone inside for at least 30 minutes to mimic wood-fired heat. On a floured surface, stretch 1 lb pizza dough into a 12-inch circle.
  2. Step 2: Brush the dough lightly with 2 tbsp olive oil, then evenly spread 6 oz shredded mozzarella over the surface, leaving a 1-inch border.
  3. Step 3: Transfer the pizza onto the hot stone and bake for 8-10 minutes until the crust is golden and cheese is bubbly and slightly browned.
  4. Step 4: Remove pizza from oven and immediately scatter 8 oz torn burrata cheese and 4 oz prosciutto slices over the top.
  5. Step 5: In a small bowl, toss 2 cups arugula with 1 tbsp lemon juice and a pinch of salt and black pepper. Add the dressed arugula atop the pizza just before serving for a fresh peppery bite.

Equipment for this recipe

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Frequently asked questions

How long does Wood-Fired Pizza with Burrata, Prosciutto, and Arugula take to make?

Total time is about 27 minutes (15 min prep + 12 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 Wood-Fired Pizza with Burrata, Prosciutto, and 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 Wood-Fired Pizza with Burrata, Prosciutto, and 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 Wood-Fired Pizza with Burrata, Prosciutto, and Arugula for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Wood-Fired Pizza with Burrata, Prosciutto, and 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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