It is a warm summer evening. You want a fancy dinner without the stress. This high protein burrata pizza is the perfect solution for your next date night.
This recipe delivers a gourmet experience right in your kitchen. It is fresh, light, and incredibly satisfying. You will love how simple it is to make.
Why You’ll Love This Recipe
This pizza is a total game-changer for busy families. It uses a two-ingredient dough that requires no yeast or waiting. You get a massive protein boost from the Greek yogurt base.
The combination of salty prosciutto and sweet honey is magical. It feels like a restaurant-quality meal for a fraction of the price. Your family will think you spent hours in the kitchen.
Simple Method
Making pizza from scratch can feel intimidating. This version is beginner-friendly and very fast. You just mix, knead, and bake for a few minutes.
The dough is easy to handle and rolls out beautifully. Even if you have never made bread, you can do this. It is a fun, hands-on way to cook dinner.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find. Fresh ingredients make the biggest difference here.
- 1 cup self-rising flour
- 1 cup non-fat Greek yogurt
- 1/2 teaspoon garlic powder
- 1/4 cup low-sodium marinara sauce
- 4 slices prosciutto di Parma
- 4 ounces fresh burrata cheese
- 1 tablespoon organic honey
- 1/2 cup fresh baby arugula
- 1 tablespoon balsamic glaze
Step-by-Step
- Preheat convection oven to 450°F (232°C) and line a perforated pizza pan with parchment paper.
- In a stainless steel mixing bowl, combine self-rising flour, Greek yogurt, and garlic powder using a silicone spatula until a shaggy mass forms.
- Transfer dough to a lightly floured surface and knead manually for 3 to 5 minutes until the gluten structure is developed and the dough is smooth.
- Roll the dough into a uniform 10-inch circle approximately 1/4 inch thick.
- Distribute the marinara sauce evenly across the surface, maintaining a 1/2-inch border at the perimeter.
- Bake for 10 to 12 minutes until the crust reaches an internal temperature of 200°F and the exterior is golden brown.
- Remove from heat and immediately layer the prosciutto slices over the hot sauce.
- Place the burrata globe in the center and puncture the outer skin to allow the stracciatella and cream to spread.
- Scatter fresh arugula over the top, then apply a uniform drizzle of honey and balsamic glaze.
- Slice into quadrants and serve immediately to maintain thermal contrast between the crust and the cold cheese.
Best Ways to Enjoy It
Serve this pizza warm while the cheese is creamy. It pairs perfectly with a crisp white wine. Add a side salad for a full meal.
Set the table and light a candle for a romantic date night. This dish is meant to be shared and enjoyed slowly. It is a beautiful centerpiece for any table.
Keep It Fresh
This pizza is best enjoyed immediately for the best texture. If you have leftovers, store them in the fridge for two days. The arugula may wilt, so add fresh greens when reheating.
Reheat slices in a 350°F oven for about five minutes. This helps the crust stay crisp. Avoid the microwave to keep the dough from getting chewy.
Tips for Best Results
- Don’t skip the kneading process for a better crust.
- Use non-fat Greek yogurt to keep the dough light.
- Ensure your oven is fully preheated before baking.
- Break the burrata open right before serving for maximum creaminess.
- Add a pinch of red pepper flakes for a spicy kick.
- Use a perforated pan to get a perfectly crispy bottom.
- Lightly flour your hands to prevent the dough from sticking.
Easy Flavor Ideas
- Swap honey for hot honey for extra heat.
- Use gluten-free self-rising flour for a sensitive stomach.
- Add fresh peach slices in the summer for more sweetness.
- Substitute prosciutto with smoked turkey for a leaner option.
Common Questions
Can I use regular yogurt?
No, you must use thick Greek yogurt. Regular yogurt is too thin and will make the dough sticky. Non-fat or low-fat versions work best for this recipe.
What if I don’t have self-rising flour?
You can make your own easily. Mix one cup of all-purpose flour with 1.5 teaspoons of baking powder. Add a half teaspoon of salt to complete the mix.
I hope this pizza brings a little bit of joy to your table tonight. It is proof that healthy eating can still feel like a total indulgence.
— Katie Wood
Ingredients
- 1 cup self -rising flour
- 1 cup non -fat Greek yogurt
- 1/2 teaspoon garlic powder
- 1/4 cup low -sodium marinara sauce
- 4 slices prosciutto di Parma
- 4 ounces fresh burrata cheese
- 1 tablespoon organic honey
- 1/2 cup fresh baby arugula
- 1 tablespoon balsamic glaze
Instructions
- Preheat convection oven to 450°F (232°C) and line a perforated pizza pan with parchment paper.
- In a stainless steel mixing bowl, combine self-rising flour, Greek yogurt, and garlic powder using a silicone spatula until a shaggy mass forms.
- Transfer dough to a lightly floured surface and knead manually for 3 to 5 minutes until the gluten structure is developed and the dough is smooth.
- Roll the dough into a uniform 10-inch circle approximately 1/4 inch thick.
- Distribute the marinara sauce evenly across the surface, maintaining a 1/2-inch border at the perimeter.
- Bake for 10 to 12 minutes until the crust reaches an internal temperature of 200°F and the exterior is golden brown.
- Remove from heat and immediately layer the prosciutto slices over the hot sauce.
- Place the burrata globe in the center and puncture the outer skin to allow the stracciatella and cream to spread.
- Scatter fresh arugula over the top, then apply a uniform drizzle of honey and balsamic glaze.
- Slice into quadrants and serve immediately to maintain thermal contrast between the crust and the cold cheese.
