italianpizzaprosciuttoburratarocketclassicbaked

Pizza Bianca con Prosciutto, Burrata e Rucola

Name: Pizza Bianca con Prosciutto, Burrata e Rucola
Prep time: 8 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Cuisine: Italian
Ingredients: 300 g store-bought pizza dough; 10 g fine semolina or flour, for dusting; 15 ml extra-virgin olive oil; 125 g fresh mozzarella, well drained; 3 g sea salt; 1 g freshly ground black pepper; 80 g prosciutto crudo; 125 g burrata; 40 g rocket; 10 ml extra-virgin olive oil; 1 g sea salt; 1 g freshly ground black pepper

This Roman-style white pizza is crisp, airy, and richly savory, with melted mozzarella baked onto the base and cool burrata added at the end. Silky prosciutto and peppery rocket bring freshness and contrast, making every bite creamy, salty, and light at once.

22 min

2 servings

857 kcal

Italian

Ingredients

Impasto e base

300 gstore-bought pizza dough
10 gfine semolina or flour, for dusting
15 mlextra-virgin olive oil
125 gfresh mozzarella, well drained
3 gsea salt
1 gfreshly ground black pepper

Finitura

80 gprosciutto crudo
125 gburrata
40 grocket
10 mlextra-virgin olive oil
1 gsea salt
1 gfreshly ground black pepper

Instructions

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.
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.
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.
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
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
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.
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.

Nutrition per serving

857 kcal

Calories

38g

Protein

58g

Carbs

51g

Fat

Fiber

Notes

•If your oven only reaches 230-240°C, preheat the tray or stone a full 20 minutes for better oven spring and browning.
•Drain the mozzarella and burrata thoroughly; excess moisture is the main reason white pizzas turn soggy.
•For extra bite, dress the rocket with a few drops of lemon juice just before topping, but keep it light so the crust stays crisp.
•This recipe assumes good-quality ready pizza dough to meet the 30-minute target realistically.

Background

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.

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