Quick + Easy Burrata & Prosciutto Pizza
This easy Burrata & Prosciutto Pizza comes together in just 20 minutes with a premade crust and a handful of fresh toppings. It’s the perfect no-fuss dinner that still feels a little special—great for weeknights, date nights, or any night in between.
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There’s something about this Burrata & Prosciutto Pizza that makes you feel like you could be sitting at a small table outside an Italian café—simple ingredients, good flavors, and no stress.
It’s the kind of meal that feels special but takes almost no time to pull together. With a premade pizza shell, a handful of toppings, and just 20 minutes, you can have a warm, satisfying dinner that’s way better than takeout and perfect for any night of the week.
What Makes This Pizza So Good?
- Burrata – If you’ve never had burrata before, you’re in for a treat. It’s creamy, mild, and melts just a little when you tear it over a warm crust. Dreamy.
- Prosciutto – Salty, paper-thin slices of prosciutto crisp up just enough in the oven to add the perfect savory bite.
- Arugula – It adds that peppery freshness that makes everything feel a little brighter.
- Balsamic glaze – Sweet, tangy, and honestly, the finishing touch that brings it all together…Do NOT skip this ingredient.
And while it might sound a little fancy, it all comes together in 20 minutes using easy-to-find ingredients.
What You’ll Need to Make Burrata & Prosciutto Pizza
- 1 premade pizza shell (Boboli, flatbread, or any store-bought crust, 10–12 inch)
- 1–2 tablespoons olive oil
- 2 garlic cloves, minced
- 4 slices prosciutto, torn or cut into small pieces
- 1 ball of burrata cheese (about 4 oz)
- 1/2 cup cherry tomatoes, halved (optional*)
- 1 cup arugula
- Balsamic glaze, for drizzling
- Freshly ground black pepper, to taste
*Optional but worth it: cherry tomatoes add a little juiciness and color. We left them off the version in the photo, but they’re always a great addition.
How to Make Burrata & Prosciutto Pizza
Step 1: Heat the Oven
Preheat your oven to 425°F, or whatever your premade pizza shell suggests on the package. If you’re using a thin crust or flatbread, 425°F works great.
If you have a pizza stone or want your crust extra crisp, slide a baking sheet or stone into the oven while it heats up.
Step 2: Prep the Crust
Place your crust on a baking sheet or a piece of parchment paper.
Brush a thin layer of olive oil over the top, then sprinkle the minced garlic evenly. This is your base—super simple, but it adds great flavor.
Step 3: Give It a Quick Bake
Pop the crust into the oven by itself for 4–5 minutes. This gives it a little head start and helps keep things from getting soggy once you add the toppings.
Step 4: Add the Prosciutto (and Tomatoes if Using)
Take the crust out of the oven and add your cherry tomatoes (if using) and prosciutto. You can tear the prosciutto into smaller pieces if you like—it makes it easier to spread around.
Slide the pizza back into the oven for another 4–5 minutes. The prosciutto will crisp just a bit at the edges, and the tomatoes will soften.
Step 5: Add Burrata and Arugula
Now for the fun part.
Pull the pizza out of the oven and tear the burrata into pieces, scattering it over the warm crust. It’ll melt just slightly into the other toppings.
Top with arugula while the pizza is still warm. It adds a fresh, peppery bite that balances the richness of the cheese and prosciutto.
Step 6: Drizzle and Finish
Drizzle the whole thing with balsamic glaze—just go back and forth across the top until it looks good to you.
Add a little black pepper and you’re ready to eat.
A Cozy Tip from the Kitchen
Don’t save this pizza for a “special occasion.” Light a candle, pour yourself something fizzy (wine, sparkling water, whatever you love), and turn on a favorite playlist while you cook. A little mood-setting goes a long way—even if it’s just a random Tuesday night.
Make It Your Own
There are so many little ways you can tweak this depending on what you like or what you have on hand:
- No burrata? Use fresh mozzarella or even a few dollops of ricotta.
- Don’t love arugula? Baby spinach or a little fresh basil works too.
- Want to add a little fruit? Thin slices of fig, peach, or pear are amazing on this pizza.
- Like a little spice? A sprinkle of red pepper flakes or a drizzle of hot honey gives it a subtle kick.
- Feeding vegetarians? Just skip the prosciutto and pile on your favorite veggies.
When to Serve It
This is one of those recipes that works for just about anything:
- Quick weeknight dinners when you want something good but don’t feel like cooking from scratch
- At-home date nights with wine and a movie
- Girls’ night in paired with a salad or a cheese board
- Weekend lunches when you want something that feels like a treat
You can slice it into wedges for sharing or just eat it straight off the cutting board. No rules here.
Why It’s a Favorite
Some recipes just make you feel like you’ve got it together—even if dinner only took 20 minutes. This is one of those recipes.
It looks pretty, it tastes amazing, and it makes the most of simple, flavorful ingredients. You don’t need a long prep list or any fancy cooking skills. If you can heat up an oven and scatter toppings, you’re set.
And because everything is so easy to keep on hand, it’s a great back-pocket meal for when you want something nice without going out.
If you’ve been feeling stuck in a dinner rut, this Burrata & Prosciutto Pizza is a great way to break out of it—no big effort required. It’s simple, satisfying, and feels a little more fun than your usual weeknight meal.
Make it once, and we have a feeling it’ll earn a spot in your regular rotation.
Quick + Easy Burrata & Prosciutto Pizza
Ingredients
- 1 premade pizza shell 10–12 inch
- 1 –2 tbsp olive oil
- 2 garlic cloves minced
- 4 slices prosciutto torn or cut into small pieces
- 1 ball burrata about 4 oz
- 1/2 cup cherry tomatoes halved (optional)
- 1 cup arugula
- Balsamic glaze
- Freshly ground black pepper
Instructions
- Preheat oven to 425°F.
- Place pizza shell on a baking sheet. Brush with olive oil and sprinkle with garlic.
- Bake crust (no toppings) for 4–5 minutes.
- Add cherry tomatoes (if using) and prosciutto. Bake another 4–5 minutes.
- Remove from oven. Tear burrata over the warm pizza and top with arugula.
- Drizzle with balsamic glaze and finish with black pepper.
