If you haven’t had the chance to try burrata, I would be honored if this recipe became the first occasion. Burrata is a semisoft, white Italian cheese made from mozzarella and cream. It is like the silkiest, creamiest fresh mozzarella, with a rich molten cream filling as a bonus.
And here it is paired with another Italian culinary triumph, prosciutto. Prosciutto is a ham made from selected legs of pork, slow cured with sea salt. The end product is sweet and delicious, with a wonderful texture. Prosciutto aged for 12 months will be less expensive and have a more delicate flavor and softer texture, while more aged prosciuttos will be denser and deeper in taste.
This pizza is made without tomato sauce, which allows the flavor of the burrata and the cured ham to shine, punctuated by the herby oregano. The prosciutto isn’t cooked, but rather just draped over the finished pizza, where it is gently warmed, preserving its texture and singular flavor.
You can use any store-bought pizza dough. If you can find the super-convenient type that is rolled up in a tube in the dairy aisle, it will save you some stretching and pulling, which can be fun but takes a bit longer.