Prosciutto & Mushroom Pizza with Burrata and Hot Honey
I never really know what to call this one — pizza or flatbread. In my mind, pizza is classic marinara, pepperoni, sausage… basically anything you’d order from Domino’s or Papa Murphy’s. Flatbread, on the other hand, feels more elevated. Like something you’d order at a wine bar or an artisanal restaurant with a glass of red and low lighting. That said, I fully use pizza dough here, so it’s probably very much a pizza. Either way, it’s one of our favorites.
This combo has been in our monthly rotation for a while now, and Tyler and I never get sick of it. Sometimes we switch it up — we’ll add a balsamic glaze or use ricotta instead of burrata — but no matter what, it always turns out delicious. It’s one of those reliable recipes you make when you want something comforting but still a little fancy.
I roll out pizza dough and start with a homemade garlic butter base. Nothing complicated — just butter, minced garlic, and parsley. That alone already smells unreal. From there, I add a light sprinkle of mozzarella, sliced crimini mushrooms, and then lay prosciutto right on top. It bakes at 425 for about 12–14 minutes, until the crust is golden and crispy and everything feels just right.
Once it comes out of the oven, this is where it really shines. I add a heaping layer of fresh arugula (we love arugula in this house), then tear burrata over the top and evenly distribute it across the pizza. The final touch is a drizzle of Mike’s Hot Honey, which ties everything together with that sweet heat.
This is the kind of pizza/flatbread that feels perfect for a cozy night in, a casual dinner with friends, or even sliced up as an appetizer with wine. It’s simple, flexible, and always a hit — and honestly, that’s exactly how I like to cook.
One quick side note: pizza scissors. If you’ve never heard of them, I promise they’re game changers. I was skeptical at first, but now I don’t want to cut pizza any other way. Especially for a pizza like this with lots of toppings on top (looking at you, arugula and burrata), scissors just work better than a traditional pizza cutter. Everything stays where it’s supposed to, nothing gets dragged across the pizza, and you actually get clean slices. I’ll link the ones we use on Amazon, but truly — once you try them, there’s no going back.
Garlic Butter Prosciutto Pizza with Mushrooms, Burrata & Hot Honey
Ingredients
For the Garlic Butter
- 4 tbsp butter softened
- 3 cloves garlic minced
- 1 tbsp fresh parsley finely chopped
For the Pizza
- 1 ball pizza dough room temperature
- 1 cup mozzarella cheese shredded
- 6 crimini mushrooms sliced thin
- 6 slices proscuitto
- 1-2 cups fresh arugula
- 1 ball burrata cheese
- mikes hot honey for drizzling
Instructions
- Preheat your oven to 425°F. If using a pizza stone, place it in the oven while it heats.
- In a small bowl, mix together the butter, minced garlic, and parsley until well combined.
- Roll out the pizza dough on a lightly floured surface to your desired thickness.
- Spread an even layer of garlic butter over the dough.
- Sprinkle mozzarella cheese evenly across the pizza.
- Top with sliced crimini mushrooms, then gently lay the prosciutto slices on top.
- Transfer the pizza to the oven and bake for 12–14 minutes, or until the crust is golden and crispy.
- Remove from the oven and add a generous layer of fresh arugula.
- Tear the burrata into pieces and evenly distribute over the pizza.
- Finish with a drizzle of Mike’s Hot Honey. Slice and serve warm.