Pizza Bianca con Prosciutto, Burrata e Rucola

Nutrition · per serving

Steps

1. 1

   Preheat the oven to its highest setting, ideally 250-300°C, with a pizza stone or heavy baking tray inside for at least 10 minutes. Drain the fresh mozzarella and burrata well; tear the mozzarella into small pieces and let both cheeses sit on paper towel so the pizza stays white and crisp rather than watery.

   125 g fresh mozzarella, well drained125 g burrata
2. 2

   Lightly dust the work surface with the fine semolina or flour. Stretch the pizza dough into 1 large oval or rectangle about 30 x 20 cm, pressing from the center outward and leaving a slightly thicker rim. If the dough resists, let it relax for 2 minutes, then continue stretching rather than forcing it.

   300 g store-bought pizza dough10 g fine semolina or flour, for dusting
3. 3

   Transfer the dough to a sheet of baking paper or a floured peel. Drizzle with the extra-virgin olive oil, then scatter over the mozzarella. Season lightly with the sea salt and black pepper. Use a restrained hand with salt because the prosciutto will add salinity after baking.

   15 ml extra-virgin olive oil125 g fresh mozzarella, well drained3 g sea salt1 g freshly ground black pepper
4. 4

   Bake on the hot stone or tray for 10-12 minutes, until the rim is puffed and deeply golden and the underside is crisp. If needed, rotate the pizza halfway through for even coloring. The cheese should be melted with a few pale golden spots, not heavily browned.

5. 5

   Remove the pizza from the oven and let it rest for 2 minutes so the cheese settles and the crust stays crisp under the toppings.

6. 6

   Drape the prosciutto over the hot pizza, then tear the burrata and spoon it over in generous pieces. Top with the rocket, drizzle with the remaining extra-virgin olive oil, and finish with the remaining sea salt and black pepper.

   80 g prosciutto crudo125 g burrata40 g rocket10 ml extra-virgin olive oil1 g sea salt1 g freshly ground black pepper
7. 7

   Slice and serve immediately while the base is still crisp and the contrast between hot crust, cool burrata, and silky prosciutto is at its best.

Origin & History

Pizza bianca is a classic Roman style of pizza traditionally baked without tomato sauce, allowing olive oil, salt, and dairy to take center stage. Modern versions often add cured meats and fresh toppings after baking, a style popular in Rome's bakeries and pizzerie al taglio. The combination of prosciutto, creamy burrata, and peppery rucola is a contemporary favorite across Italy.