Learn how to make the ultimate White Pizza with Burrata, Prosciutto and Mozzarella with homemade dough, crispy crust, creamy cheese and delicate Italian prosciutto. This easy Italian-style white pizza recipe combines burrata, mozzarella, olive oil and fresh basil for a restaurant-quality dinner at home. Perfect for pizza night, family gatherings or gourmet homemade comfort food.
Amazing White Pizza with Burrata, Prosciutto and Mozzarella
Course: MainCuisine: ItalianDifficulty: Medium4
servings55
minutes15
minutes620
kcal1
hour10
minutesThis White Pizza with Burrata, Prosciutto and Mozzarella is rich, creamy and full of authentic Italian flavor. Unlike traditional tomato-based pizza, this white pizza focuses on the delicate combination of melted mozzarella, fresh burrata and silky prosciutto layered over a crispy homemade crust. The dough becomes light and airy while the olive oil creates a beautifully golden edge. Fresh basil adds freshness and balance to the creamy cheeses and salty cured meat.
The recipe is simple but creates a bakery-quality pizza at home. Pre-baking the crust helps keep the base crispy while allowing the cheeses to melt perfectly without making the pizza soggy. Optional pesto and arugula can add even more freshness and complexity.
Kitchen Equipment Needed
For this recipe I used a large mixing bowl, mixer,silicone kneading mat, spatula, rolling pin, pizza tray (28 cm), cling film, measuring spoons and a conventional oven with top and bottom heat. A pizza stone can also improve the crispiness of the crust if available.
Ingredients
- Dough
250 g pizza flour (plus extra if needed)
1 packet dry yeast (about 7 g)
1 1/2 tsp sugar
1/2 tsp salt
2 pinches garlic powder
2 tbsp olive oil
150 ml warm water
- Topping
2 large burrata cheese (about 200β250 g)
200 g mozzarella
120β150 g prosciutto slices
Olive oil for brushing
Fresh basil leaves
Optional: pesto
Optional: arugula
Directions
- Preparation
Start by preparing the pizza dough in a large mixing bowl. Add the pizza flour together with the dry yeast, sugar, salt and garlic powder. Mix everything very well so the ingredients are evenly distributed. Pour in the olive oil and warm water. Stir with a mixer until the flour absorbs the liquid completely. Gradually add the second portion of flour while mixing continuously. The dough should remain slightly sticky but elastic. If necessary, add a little extra flour, but avoid making the dough too dry. Knead the dough with your hands for several minutes until smooth and stretchy. Divide the dough into two equal portions. Lightly coat each dough ball with olive oil and place them onto a silicone kneading mat or lightly oiled surface. Cover with cling film and leave them to rise for about 30 minutes until doubled in size.
- Cooking
Preheat the oven to 210Β°C using top and bottom heat. Once the dough has risen, remove the cling film and gently knead each dough ball a few times until smooth again. Roll out each dough ball into a round pizza shape about 1/2 cm thick. Transfer the dough into a 28 cm pizza tray or regular baking tray. Fold the edges slightly inward to create a crust border. Brush the surface lightly with olive oil. Pre-bake the pizza crusts for about 5 minutes. This step helps prevent the white pizza from becoming soggy once the cheeses are added. Remove the trays carefully from the oven and spread the mozzarella evenly over each pizza. Tear the burrata into pieces and distribute it across the top. - Finishing
Return the pizzas to the oven and bake for another 10 minutes or until the mozzarella is fully melted and bubbling. The edges should become golden and slightly crispy. Watch the pizza closely during the final minutes because burrata melts quickly and can release excess moisture if overcooked. Once baked, remove the pizzas from the oven and immediately layer the prosciutto slices over the hot cheese. The residual heat slightly warms the prosciutto without drying it out. Add fresh basil leaves for brightness and aroma. Optionally drizzle with pesto or top with fresh arugula for additional freshness and peppery flavor.
- Serving
Serve the pizza immediately while the cheeses remain creamy and soft. Slice carefully using a pizza cutter or sharp knife. This pizza pairs beautifully with light salads, sparkling water or chilled white wine. The contrast between the crispy crust, melted mozzarella, creamy burrata and delicate prosciutto creates a balanced and luxurious texture. The fresh basil finishes the pizza with a classic Italian aroma. For the best experience, enjoy the pizza fresh from the oven because the crust remains at its crispiest during the first few minutes after baking.
Notes
- β
Do
β Use high-protein pizza flour for a better chewy crust.
β Pre-bake the crust before adding cheese.
β Let the dough rise fully for better texture.
β Add prosciutto after baking for softer texture and better flavor.
β Use fresh mozzarella and drain excess moisture if necessary.
β Brush the crust with olive oil for extra crispiness.
β Allow the oven to fully preheat before baking. - β Donβt
β Do not overload the pizza with burrata because excess moisture can soften the crust.
β Do not skip pre-baking the dough.
β Do not use cold dough directly from the fridge without resting.
β Do not overbake the prosciutto.
β Do not add too much flour while kneading or the dough may become dense.
β Do not bake at low temperature because the crust will dry out instead of crisping. - FAQ β White Pizza with Burrata, Prosciutto and Mozzarella
Can I make the pizza dough in advance?
Yes. The dough can be prepared up to 24 hours in advance and stored in the refrigerator. Slow fermentation improves the flavor and creates a lighter and airier crust. Before using, let the dough rest at room temperature for about 30 minutes.
Why should I pre-bake the pizza crust?
Pre-baking helps prevent the white pizza from becoming soggy. Burrata and mozzarella both contain a lot of moisture, so partially baking the dough first keeps the crust crispy and balanced.
Can I replace burrata with another cheese?
Yes. If burrata is unavailable, you can use fresh mozzarella, ricotta or stracciatella cheese. Burrata provides the creamiest texture, but the alternatives still work very well.FAQ β White Pizza with Burrata, Prosciutto and Mozzarella
What is the best flour for homemade pizza dough?
High-protein pizza flour or β00β flour creates the best texture. It produces a chewy crust with a crisp exterior and soft interior.
