Prosciutto and Burrata Focaccia Pizza is a soft, pillowy focaccia topped with mozzarella, cherry tomatoes, fresh arugula, and creamy burrata. Quick to assemble and bake, this at-home focaccia pizza recipe is perfect for weeknight dinners or entertaining. Crispy on the edges, cheesy in the middle, and full of fresh flavor, it’s a pizza you’ll want to make again and again.
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Focaccia Pizza is Easy Enough for Any Night of the Week
I always keep no knead focaccia dough and bagel dough in the fridge—they’re perfect blank canvases for quick meals, especially at the end of the week when you’re working with random leftovers. Focaccia is effortless to assemble, and (a very untraditional) pizza is the ultimate “use-what-you-have” meal.
Take this burrata prosciutto focaccia pizza for example: I had a bit of pizza sauce, some prosciutto, shredded cheese, arugula that needed to be used, and leftover marinated tomatoes. It all came together perfectly! This recipe is really a blueprint—you don’t need to follow it exactly. That said, the combination of prosciutto, burrata, and fresh herbs is definitely a winner.
Ingredients and Substitutions
Before you start, here’s a quick look at everything you’ll need to make this focaccia pizza. I’ve included some substitution notes so you can adjust based on what you have in your kitchen.
- Focaccia dough: I use my no knead focaccia dough.
- Pizza sauce: Homemade or store dough. You can also use passata/tomato puree as a substitute and season to with garlic and herbs.
- Cherry tomatoes: I had some leftover marinated tomatoes but you can use sliced tomatoes tossed with a little olive oil, garlic and herbs.
- Mozzarella cheese: fresh or shredded!
- Prosciutto: You can substitute prosciutto for speck, pancetta or regular sliced ham.
- Arugula: If you’re not a fan of arugula you can add some spinach or basil leaves.
- Burrata cheese: This makes this pizza so creamy and delicious. I know it can be a bit expensive so you can also use some fresh mozzarella, stracciatella or some ricotta!
- Optional toppings: Maldon salt, black pepper, red pepper flakes, balsamic glaze and hot honey.
How to Make Prosciutto and Burrata Focaccia Pizza
Here’s a quick overview before diving into the full recipe steps:
- Proof your focaccia dough in a 9×13-inch pan until doubled in size.
- Preheat your oven while preparing marinated cherry tomatoes.
- Spread pizza sauce over the dough, dimple the focaccia, and top with tomatoes and mozzarella.
- Bake until the focaccia is golden and the cheese is melted.
- Top with prosciutto, arugula, and torn burrata after baking. Finish with optional seasonings and serve.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Press the tomatoes in: Make sure your cherry tomatoes are gently pressed into the dough so they don’t slide off while baking.
- Avoid Soggy Focaccia: I used a thin layer of sauce for my focaccia pizza, so I added the sauce before baking. It still bakes up with a nice char and crust—not raw or overly soggy—but with a moist crumb. If you prefer a saucier pizza, I recommend par-baking the focaccia before adding the pizza sauce to ensure it cooks through and doesn’t get soggy. For an extra crispy crust with minimal sogginess, par-bake for 8-12 minutes, then add the amount of sauce listed in the recipe.
How to Store and Reheat Leftovers
This focaccia pizza is best served fresh, but if you plan to have leftovers, I recommend adding the fresh toppings (arugula, prosciutto, burrata) only to the portion you’re serving, and keeping the baked focaccia base separate.
- Fridge: Store the baked focaccia base in an airtight container for up to 2 days. Add fresh toppings just before serving.
- Freezer: Wrap the baked focaccia base tightly in cling wrap and place in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating:
- Thawing (optional but helps): You can thaw overnight in the fridge, but you can also go straight from the freezer.
- Oven or Air Fryer method: Preheat oven/air fryer to 180°C / 350°F. Place the frozen focaccia on a baking sheet. Sprinkle a few drops of water on the crust to help the center stay soft. Bake for 8–12 minutes and air fry for 6-8 minutes, until heated through and edges are crisp.
- Skillet/toaster oven method: Place frozen slices in a lightly heated skillet or toaster oven. Toast for 3–5 minutes, until warmed and slightly crisped.
This way, the base stays soft and crispy while your fresh toppings stay fresh and flavourful.
Recipe FAQ
Yes! You can proof the dough overnight in the fridge and bake it the next day. Add prosciutto, arugula, and burrata after baking.
Yes — omit the prosciutto and add extra veggies like roasted peppers, mushrooms, or zucchini. Use dairy free cheese.
For this focaccia pizza, I usually spread a very thin layer of pizza sauce before baking so the focaccia cooks all the way through and gets a nice char. If you prefer a saucier pizza, par-bake the focaccia for 8-12 minutes with just the tomatoes pressed in, then add pizza sauce and cheese and bake for another 10–12 minutes until finished. Always add fresh toppings like prosciutto, arugula, and burrata after baking.
More Focaccia Recipes
- Okonomiyaki Focaccia
- Miso Garlic Butter Focaccia
- Cinnamon Roll Focaccia
- Focaccia Donuts
- Shio Pan (Butter) Focaccia
- Cheese and Garlic Butter Focaccia
Enjoy! If you make this Prosciutto and Burrata Focaccia Pizza recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
Print
Prosciutto and Burrata Focaccia Pizza
- Total Time: 3 hours 35 minutes
- Yield: 1 9×13 inch focaccia pizza
Description
Prosciutto and Burrata Focaccia Pizza is a soft, pillowy focaccia topped with mozzarella, cherry tomatoes, fresh arugula, and creamy burrata. Quick to assemble and bake, this at-home focaccia pizza recipe is perfect for weeknight dinners or entertaining. Crispy on the edges, cheesy in the middle, and full of fresh flavor, it’s a pizza you’ll want to make again and again.
Ingredients
For a 9×13 inch pan
- 1 batch no knead focaccia (~700 g dough)
- 3/4–1 cup (120-150 g) cherry tomatoes, sliced
- 2 tsp olive oil
- 1 garlic clove, minced (or 1/2 tsp garlic powder)
- 1 tbsp fresh herbs or 1/2 tbsp dried (basil, parsley, or oregano)
- 1/4 tsp salt
- 2/3 cup (160 g) pizza sauce
- 1/2–1 cup (57-115 g) mozzarella, shredded
- 4–6 slices prosciutto
- 9 oz (250 g) burrata
- maldon flaky salt
- freshly cracked black pepper
- olive oil, for serving
- handful of arugula, optional
- red pepper flakes, optional
- balsamic glaze, optional
- hot honey, optional
Instructions
- Prepare the dough: Make one batch of no-knead focaccia using either the same-day or overnight method. Once the dough has finished its final proof in the pan, preheat your oven to 220°C (428°F).
- Marinate the tomatoes: In a bowl, toss the sliced cherry tomatoes with olive oil, garlic, herbs, and salt. Let sit while the oven preheats.
- Assemble: Spread the pizza sauce evenly over the dough. Dimple the focaccia all over with your fingers. Scatter the marinated tomatoes on top and gently press them into the dough. Sprinkle mozzarella evenly over everything.
- Bake: for 20–25 minutes, or until golden and slightly charred on top.
- Top & finish: Tear the prosciutto and scatter it across the hot focaccia. Add the arugula. Tear the burrata into pieces and place them on top. Finish with Maldon salt, black pepper, and a drizzle of olive oil. Add red pepper flakes, balsamic glaze or hot honey if you like.
- Serve: Slice and enjoy while warm!
- Prep Time: 15 minutes
- Rest time: 3 hours
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 recipe
- Calories: 2950
- Sugar: 15 g
- Sodium: 4600 mg
- Fat: 165 g
- Saturated Fat: 62 g
- Unsaturated Fat: 98 g
- Trans Fat: 0
- Carbohydrates: 235 g
- Fiber: 9 g
- Protein: 110 g
- Cholesterol: 260 mg
Made this last night and it was delicious! I’ll be adding burrata to my pizza for now on