Pistachio-Arugula Pesto, Prosciutto, and Burrata Pizza

Pistachio-Arugula Pesto, Prosciutto, and Burrata Pizza

Servings: Makes one pizza

Slightly upscale but incredibly simple. Bring the pizzeria home with this flavourful pie.


  • 8 to 10 ounces (225 g to 283 g) prepared pizza dough, room temperature for at least 1 hour
  • Unbleached all-purpose flour, for dusting
  • 1/3 cup (75 ml) Pistachio-Arugula Pesto
  • 1 cup (250 ml) arugula
  • 1 4-ounce (113 g) piece burrata
  • 2 slices prosciutto
  • 2 teaspoons (10 ml) honey
  • Extra-virgin olive oil, for drizzling
  • Flaky sea salt, for garnish
  • Freshly ground black pepper, for garnish


Preheat the pizza oven with the pizza stone on the rack to 700°F (371°C).

Stretch the pizza dough out to a 10 to 12-inch (25 to 30 cm) round.

Transfer the dough to a pizza peel generously dusted with flour.

Spread the pesto evenly around the center of the pizza dough, leaving a 1-inch (2.5 cm) border.

Gently shimmy the pizza on the peel to ensure it isn’t sticking. If the dough is sticking, gently lift the dough and spread additional flour underneath.

Set the timer for 5 minutes. Slide the pizza off the peel and onto the pizza stone. Start the timer.

When the timer sounds, check the pizza. If baked to desired doneness, use the peel to remove the pizza from the oven, or bake for about 1 more minute. Slide the pizza onto a cutting board. Top with the arugula. Tear the burrata and place the pieces over the arugula, followed by the prosciutto. Garnish with the honey, olive oil, flaky sea salt, and black pepper. Slice and serve.

Nutritional information per serving (based on 8 servings):
Calories 91 (45% from fat) • carb. 12g • pro. 5g • fat 6g • sat. fat 2g • chol. 10mg • sod. 326mg • calc. 17mg • fiber 1g

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