Grilled Burrata Pizza with Crispy Prosciutto: An Irresistible Summer Delight

Prepare for your new obsession: Grilled Burrata Pizza! This recipe elevates the classic grilled pizza experience, making it perfect for those warm summer evenings. Imagine a perfectly cooked, smoky pizza dough, generously topped with a rich tomato sauce, melted mozzarella, crunchy fried prosciutto, tangy sun-dried tomatoes, fragrant fresh basil, and — the star of the show — unbelievably soft and creamy burrata cheese. It’s time to fire up that grill and create a culinary masterpiece!

About This Grilled Burrata Pizza Recipe

This isn’t just a pizza recipe; it’s an experience. It has quickly become my absolute favorite pizza, and I’m confident it will become yours too. The magic truly happens when creamy burrata meets the smoky char of a freshly grilled crust. The contrast in textures and flavors is simply unparalleled.

The inspiration for this particular pizza came from a memorable trip to Burano island in Italy. If you ever find yourself near Venice, I cannot recommend a visit to Burano enough. It’s a picturesque wonderland of vibrant, colorful buildings lining serene canals, offering incredible food, and is easily accessible by boat, along with other charming islands in the area. While there, my partner and I savored a delightful prosciutto pizza. That experience sparked an idea: what if the prosciutto was not just tender, but *crispy*? That added crunch, I thought, would introduce an extraordinary texture that would perfectly complement a pizza. Thus, the journey to perfecting this recipe began, culminating in the crowning glory of creamy burrata, added fresh after grilling. There’s truly nothing quite like it.

Want to take the flavor up another notch? A light drizzle of hot honey after the pizza comes off the grill introduces a fascinating layer of sweet heat that is utterly unbeatable. For those days when you crave all the flavors of pizza but aren’t in the mood to make a whole pie, consider whipping up this four-cheese pizza dip for your next gathering!

So, What is Burrata?

For those unfamiliar with this Italian gem, burrata is a fresh Italian cheese, typically made from cow’s milk (though sometimes buffalo milk). It’s essentially a pouch of solid mozzarella, but with a luxurious, soft, and creamy interior. The outer shell is indeed mozzarella, but once you cut into it, you’ll discover a rich filling of stracciatella (shredded mozzarella curds) mixed with fresh cream. This unique combination gives burrata a significantly richer flavor and a much softer, almost liquid, texture compared to traditional fresh mozzarella. It’s often described as mozzarella’s creamier, more indulgent cousin.

Traditionally, burrata is served at room temperature to best appreciate its delicate flavor and exquisite texture. You might have encountered it in elegant salads, often paired with ripe tomatoes and basil, or as a decadent appetizer drizzled with olive oil. However, its versatility extends far beyond that! Burrata is absolutely fantastic for adding to warm dishes like pizza, where its creamy interior melts into blissful pools, or even stirred into pasta for an instant boost of richness. Its subtle milky flavor and incredible mouthfeel can transform a simple dish into something truly special.

Essential Ingredients for Grilled Burrata Pizza

Crafting the perfect grilled burrata pizza requires high-quality ingredients. Here’s what you’ll need and some tips for choosing the best:

• Pizza Dough: The foundation of any great pizza! You can certainly make your own homemade pizza dough – my garlic agave pizza crust recipe is a fan favorite and adds a wonderful flavor dimension. However, if time is of the essence, store-bought fresh pizza dough works beautifully. When buying, steer clear of the shelf-stable, pre-packaged dough usually found near canned biscuits; it often lacks flavor and has an inferior texture. Instead, look for fresh pizza dough in the refrigerated deli section of your local grocery store, typically available at places like Kroger, Whole Foods, Trader Joe’s, and specialty markets. Fresh dough offers a much better rise, chew, and overall flavor.
• Pizza Sauce: A good sauce is crucial. You can create your own homemade pizza sauce for the freshest taste. If you’re opting for a store-bought alternative, I highly recommend Rao’s marinara sauce. While it might be a bit pricier, its rich, authentic flavor is absolutely worth it. Alternatively, any high-quality tomato sauce or your favorite brand of marinara will do.
• Cheese: This recipe calls for a delightful duo of cheeses. First, a thin base layer of shredded mozzarella cheese provides that classic gooey, melted texture. This is then beautifully complemented by dollops of soft burrata cheese, which adds a creamy, luxurious touch after grilling. The combination of these two cheeses creates an incredibly satisfying and flavorful profile.
• Sun-Dried Tomatoes: These add a fantastic burst of tangy, concentrated tomato flavor that beautifully cuts through the richness of the cheese and prosciutto. You can purchase them pre-sliced, or buy whole sun-dried tomatoes (preferably oil-packed) and slice them yourself. Ensure they are well-drained before adding to the pizza.
• Fresh Basil: Essential for its aromatic, peppery, and slightly sweet notes, fresh basil brings a vibrant freshness to the pizza. Always use fresh basil leaves; dried basil won’t offer the same impact. You can roughly chop the leaves or simply tear them with your hands for a more rustic look and intense aroma.
• Prosciutto: Thinly sliced, cured Italian ham, prosciutto introduces a wonderful savory, salty element. In this recipe, we take it a step further by frying it until crispy, adding an incredible textural contrast that mimics bacon but with a more refined, delicate flavor.

Must-Have Equipment for This Pizza Recipe

Making delicious grilled pizza doesn’t require a professional kitchen, but a few key tools will make the process much smoother and ensure fantastic results:

• Grill: Obviously, the star of the show! Whether you have a gas grill, charcoal grill, or a pellet grill like my personal favorite, a Traeger, any outdoor grill capable of reaching high temperatures will work. The intense heat is crucial for achieving that perfectly crispy crust and charred flavor. For pellet grills, I typically use Traeger grill signature pellets for a consistent smoky taste. If you’re lucky enough to own a dedicated outdoor pizza oven, that’s an excellent alternative.
• Pizza Stone or Steel: While you can grill pizza directly on the grates, a pizza stone or steel is highly recommended. It helps to distribute heat evenly, prevents the dough from sticking or burning on direct flame, and creates an incredibly crispy bottom crust. Make sure your stone is adequately preheated along with the grill.
• Pizza Peel: This flat, shovel-like tool is essential for safely transferring the raw pizza to the hot grill and removing the cooked pizza. Dusting it with cornmeal or flour will help the pizza slide off easily.
• Pizza Cutter: A sharp pizza cutter (or even kitchen scissors designed for pizza) is necessary for cleanly slicing your masterpiece once it’s off the grill.
• Nonstick Skillet: You’ll need this to get your prosciutto perfectly crispy. A medium-sized nonstick skillet is ideal for frying the prosciutto strips without them sticking or tearing.

How to Make Grilled Burrata Pizza: Step-by-Step

Making grilled pizza might seem intimidating at first, but with a few simple steps, you’ll be creating pizzeria-quality pies in no time. The key is high heat and quick cooking!

1. Prep and Assemble the Pizza

• Begin by preheating your grill to a very high heat. We’re aiming for temperatures between 450˚F and 550˚F, or as hot as your grill can get. This intense heat is crucial for a perfectly crispy crust.
• If you’re using a pizza stone, place it on the grill grates *before* preheating so it can heat up gradually with the grill. A hot stone is essential for even cooking.
• While the grill heats, stretch your pizza dough into your desired shape and thickness on a clean, lightly floured work surface or directly on a pizza peel dusted with cornmeal to prevent sticking. Cornmeal is excellent for helping the dough slide off the peel onto the grill.
• Top the stretched dough with a thin, even layer of your chosen tomato sauce, leaving about a one-inch border around the edge for the crust.
• Next, sprinkle a thin layer of shredded mozzarella cheese over the sauce. Remember, less is more at this stage to prevent a soggy pizza.

2. Grill to Perfection

• Carefully transfer the assembled pizza to the preheated grill using your pizza peel or a parchment paper-lined baking sheet.
• Grill the pizza for approximately 5 to 10 minutes. Keep a close eye on it! The goal is for the crust to become beautifully browned and lightly charred, and for the mozzarella cheese to melt and bubble. Cooking times can vary significantly depending on your grill’s temperature and the thickness of your dough.
• Be sure to monitor the bottom of the pizza to ensure it doesn’t burn. Lift a corner gently with tongs or a spatula to check for doneness.
• Once the crust is golden and the cheese is melted, remove the pizza from the grill using your pizza peel.

3. Crispy Prosciutto Preparation

• While your pizza is grilling, heat a nonstick skillet over medium-high heat.
• Add the strips of prosciutto to the hot skillet in a single layer.
• Cook for about 1 minute on each side, or until the prosciutto turns wonderfully crispy and slightly browned. It cooks quickly, so don’t walk away!
• Remove the crispy prosciutto from the skillet and set it aside on a plate lined with a paper towel to drain any excess fat.

4. Finish and Serve

• Once the grilled pizza is off the heat, transfer it to a serving plate or a large cutting board.
• Immediately begin topping the hot pizza with the freshly fried crispy prosciutto pieces, tangy sun-dried tomatoes, and generous dollops of soft, creamy burrata cheese. The residual heat from the pizza will gently warm the burrata, making it even more luscious.
• Finally, scatter fresh basil leaves over the top. For an extra touch of flavor, you can also sprinkle some freshly grated Parmesan cheese.
• Slice the pizza into wedges and serve immediately while it’s still warm and the burrata is at its creamiest.

Top Tips for Grilled Pizza Success

Achieving grilled pizza perfection is easier than you think with these expert tips:

• Supercharge Your Grill Preheat: Don’t just get the grill hot; ensure it’s intensely hot. Let it preheat for at least 10 to 15 minutes, allowing any pizza stone or grill grates to reach optimal temperature. For gas grills, this usually means cranking all burners to high. For charcoal, aim for a consistent, glowing bed of coals. This high heat is vital for a quick cook and that desirable crispy crust. You can grill the dough directly on clean, oiled grates or use a preheated pizza stone for more even cooking and a firmer base. I personally prefer a pizza stone for a more consistent result.
• Embrace Quality Pre-Made Dough: While homemade dough is fantastic, pre-made pizza dough is an excellent shortcut that doesn’t compromise flavor if chosen wisely. My top tip is to avoid the vacuum-sealed, shelf-stable dough found next to refrigerated biscuits. Instead, seek out fresh pizza dough from the refrigerated section of your grocery store’s deli or bakery. Many supermarkets like Kroger, Whole Foods, Sprouts Farmers Market, and specialty Italian stores offer high-quality fresh dough that proofs beautifully and provides a superior texture and taste.
• Handle Dough with Care: Fresh pizza dough can be a bit sticky. Ensure your work surface and pizza peel are lightly floured or dusted with cornmeal to prevent sticking when stretching and transferring the dough. Gently stretch the dough rather than forcing it, allowing it to relax if it resists.
• Achieve Crispy Prosciutto: The key to crispy prosciutto is a hot skillet and not overcrowding the pan. Cook it in batches if necessary, ensuring each piece has enough space to crisp up evenly. It cooks quickly, usually within a minute or two per side.
• Don’t Overload Your Pizza: When it comes to grilled pizza, less is often more. Too many toppings, especially wet ones, can make the crust soggy and prevent it from cooking evenly. Stick to thin layers of sauce and cheese, and add fresh ingredients like burrata and basil *after* the pizza comes off the grill.
• Introduce a Hint of Heat: For those who love a bit of a kick, a sprinkle of red pepper flakes over the finished pizza adds a delightful warmth and zest that complements the rich flavors beautifully.

More tasty pizza recipes to try: Salsa Verde Chorizo Pizza | Pesto Greens Pizza | Last Minute Grilled Pizza Bar Party | Buffalo Chicken Pizza | Spicy Skillet Pepperoni Pizza

Can I Bake This Pizza in the Oven?

Absolutely! While grilling imparts a unique smoky flavor and char that’s hard to beat, you can certainly achieve a delicious pizza in your oven. If you don’t have access to a grill or prefer indoor cooking, simply crank your oven to its highest temperature, typically 500˚F to 550˚F. Just like with grilling, it’s crucial to preheat your oven adequately.

For the best results when oven baking, place a pizza stone or baking steel in the oven *before* you preheat it. This allows the stone to get extremely hot, mimicking the direct heat of a grill and ensuring a crispy crust. Once the oven and stone are fully preheated (allow at least 30-60 minutes for the stone to heat thoroughly), carefully slide your assembled pizza onto the hot stone. Important: Do not place the dough directly on the oven rack as you might with a grill; it needs a solid, hot surface for even cooking.

Bake for approximately 8-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted. Keep an eye on it, as oven temperatures can vary.

Making it Vegetarian: Grilled Burrata Pizza

Yes, absolutely! This recipe is easily adaptable for a vegetarian diet. Simply omit the prosciutto. The creamy burrata, tangy sun-dried tomatoes, and fresh basil still provide an incredible flavor profile that stands on its own. To compensate for the savory, salty element that prosciutto brings, I highly recommend a light sprinkle of flaky sea salt over the finished pizza. You could also consider adding other savory vegetarian toppings like thinly sliced grilled zucchini, bell peppers, or caramelized onions.

Delicious Variations to Try

This grilled burrata pizza is fantastic as is, but it’s also a wonderful canvas for culinary creativity. Here are a few ideas to customize your pizza:

• Add Fresh Greens: For a burst of freshness and a peppery kick, toss a large handful of fresh arugula or baby spinach with a drizzle of extra virgin olive oil and a splash of lemon juice. Scatter these greens over the pizza immediately after it comes off the grill and before serving. The residual heat will slightly wilt them, creating a delightful texture.
• Drizzle More Flavor: Elevate the taste with a finishing drizzle. A balsamic glaze adds a sweet and tangy complexity, while a vibrant basil pesto (either homemade or store-bought) enhances the herbaceous notes. A good quality extra virgin olive oil can also highlight the fresh ingredients.
• Introduce Other Vegetables: Feel free to experiment with other grilled vegetables. Thinly sliced bell peppers, red onions, mushrooms, or even roasted garlic cloves can add depth and flavor. Make sure to pre-cook any harder vegetables before adding them to the pizza to ensure they are tender by the time the crust is done.
• Spice It Up: A generous sprinkle of red pepper flakes before or after grilling can add a welcome kick of heat.
• Different Cheeses: While burrata is the star, don’t shy away from adding other cheeses. A crumble of goat cheese or feta could add a tangy counterpoint, or some grated Parmesan on top for extra umami.

Need some more inspiration for grilling? Check out my grilling recipes page!

What to Serve with Your Grilled Burrata Pizza

This savory and rich grilled burrata pizza pairs beautifully with lighter, brighter accompaniments that provide balance and freshness. You want to avoid feeling weighed down, so opt for sides that complement rather than compete with the pizza’s robust flavors:

• Green Salads: A crisp green salad is the perfect counterpoint. Try a bacon cranberry shaved brussels sprouts salad for a hearty crunch and a touch of sweetness, or a simple arugula salad with lemon vinaigrette for a peppery, refreshing bite. Another excellent option is a classic Caprese salad, perhaps even this burrata caprese, which doubles down on the creamy cheese while offering fresh tomatoes and basil.
• Roasted Vegetables: Lightly roasted vegetables can add a healthy and flavorful side. My sweet and spicy broccolini makes a delicious addition to any dinner plate, offering a slight char and tender texture that complements the pizza.
• Refreshing Cocktails: To quench your thirst and enhance the summer vibe, I recommend bright and crisp cocktails. A sparkling whiskey sour offers a bubbly, citrusy zing, while a gin sling provides a lighter, herbaceous, and incredibly refreshing option.
• Light Appetizers: If you’re hosting a feast, a fresh summery appetizer like the burrata caprese mentioned above is an instant crowd-pleaser and sets the stage beautifully for the main course.
• Sweet Endings: For dessert, embrace seasonal produce. A classic strawberry shortcake or a simple fruit salad with berries and mint would provide a light, sweet, and refreshing conclusion to your meal.

Storage and Reheating Tips

Leftover grilled burrata pizza is still delicious, though the crust will lose some of its crispness. Here’s how to best store and reheat it:

• Storage: Allow any cooked pizza to cool completely to room temperature before storing. Place the slices in an airtight container or wrap them tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 3 days.
• Reheating:
  • Microwave: For a quick reheat, place leftover slices on a microwave-safe plate and warm in the microwave until heated through, about 30-60 seconds per slice. Be aware that the crust will be softer.
  • Oven/Toaster Oven: For a crispier crust, reheat slices on a baking sheet in a preheated oven (around 350°F / 175°C) or toaster oven for about 5-10 minutes, or until warmed through and the cheese is bubbly.
  • Skillet: Place a slice in a nonstick skillet over medium heat, cover, and cook for a few minutes until the bottom is crispy and the cheese is melted. This method works surprisingly well for restoring some crust crispness.

Finally, if you try this grilled burrata pizza recipe, please remember to give it a rating or leave a comment below! I genuinely love hearing from you all when you make my recipes, and I always take the time to respond to every single comment. Feel free to ask any questions you might have!

Oh, and be sure to tag me on Instagram, Facebook, or Pinterest if you share your culinary creations. Seeing these recipes come to life in your homes is truly my favorite thing, and it means the world to me!

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Grilled Burrata Pizza

This grilled pizza recipe features a crispy dough topped with savory sauce, melted mozzarella, crunchy fried prosciutto, creamy burrata, tangy sun-dried tomatoes, and fresh basil – a perfect summer delight!

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

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Equipment

• 3-Piece Bamboo Cutting Board Set
• Dreamfarm Scizza Pizza Scissors
• Pizza Stone
• Traeger Lil Tex Elite 34 Pellet Grill

Ingredients

• 1 lb pizza dough (homemade or good quality store-bought)
• 1 cup marinara sauce
• 1 cup shredded mozzarella
• 1/3 cup sliced sun-dried tomatoes (drained)
• 5 to 8 fresh basil leaves
• 6 slices prosciutto (torn into strips)
• 1-2 balls of burrata

Instructions

• 1. Preheat Grill: Place a pizza stone on the grill (if using) and preheat over medium-high heat (about 550˚F / 290°C). Allow it to heat thoroughly for 10-15 minutes.
• 2. Prepare Dough: Stretch dough into desired shape. Place it on a pizza peel dusted with cornmeal for easy transfer.
• 3. Assemble Base: Place a thin layer of tomato sauce and shredded mozzarella onto the top of the pizza dough, leaving a 1-inch crust border.
• 4. Grill Pizza: Transfer the pizza to the preheated grill. Grill for about 5 to 7 minutes, or until the crust is browned and cheese is melted. Monitor the bottom of the pizza closely to prevent burning.
• 5. Fry Prosciutto: While the pizza is cooking, heat a medium nonstick skillet over medium-high heat. Add prosciutto strips to the pan and cook for about 2 to 3 minutes, flipping halfway through, until crispy. Remove and set aside.
• 6. Finish and Serve: Once the pizza is done, remove from the grill to a serving plate or cutting board. Top immediately with fried prosciutto, sun-dried tomatoes, dollops of soft burrata, and fresh basil leaves. Slice and serve warm.

Cuisine: Italian-Inspired, Grilling

Category: Pizza & Flatbreads