Burrata Pizza Recipe with Prosciutto, Rucola and Cherry Tomatoes
Our burrata pizza recipe offers the easiest and quickest way to elevate a humble margarita pizza with creamy burrata cheese, prosciutto di Parma, rucola, cherry tomatoes, and quality extra virgin olive oil using either a store-bought pizza or pizza base or homemade pizza. Perfect for spontaneous get-togethers, unexpected visitors, casual gatherings, and New Year’s Eve soirees.
Calories:
Equipment
- 1 pizza tray
- 1 pizza wheel
Ingredients
- 1 pizza store-bought Margherita pizza, or pizza base, or home made pizza (see our tips and notes for recipe)
- 100 g cherry tomatoes
- 60 g rucola rocket or baby rocket in Australia, NZ and UK; arugula in the USA
- 2 tbsp extra virgin olive oil divided, more if needed, best quality you can afford
- 100 g prosciutto di Parma
- 125 g burrata or fresh buffalo mozzarella
- Cracked black pepper for grinding
Instructions
- Pre-heat the oven according to the store-bought pizza box instructions, transfer the pizza onto a lightly-greased pizza tray, slide the pizza into the middle shelf of the oven, and cook according to the directions.
- Take the burrata out of the fridge so that it’s at room temperature by the time you need it and is therefore creamier.
- Slice the cherry tomatoes in half, slide them into a mixing bowl, add the rucola and extra virgin olive oil, and toss to combine. Serve any leftover salad on the table.
- When the pizza is cooked, pull the tray out of the oven and slide the pizza onto a serving plate.
- Tip the cherry tomatoes and rucola onto the pizza and spread out to evenly distribute across the pizza.
- Curl or scrunch up each piece of prosciutto and distribute around the pizza so that there’ll be a piece per slice of pizza.
- Place the piece of burrata at the centre of the pizza, drizzle some extra virgin olive oil over the burrata, and grind on some cracked black better, and serve.
- At the table, use two tablespoon to pull the burrata apart, from the top centre of the cheese, separating it into four pieces, and flattening it a little, so the creamy cheese oozes out, drizzle on a little more extra virgin olive oil, and use a pizza wheel to slice the pizza.
Notes
- a store-bought Margherita pizza is recommended; if you use a store-bought pizza or make your own pizza (we have a homemade sourdough pizza recipe here) you'll need to slather the base with an Italian tomato sauce (or store-bought passata), grated fresh mozzarella or thin mozzarella slices, and fresh basil leaves.