Can I make this focaccia pizza ahead of time?

Yes! You can proof the dough overnight in the fridge and bake it the next day. Add prosciutto, arugula, and burrata after baking.

Can I make this vegetarian or vegan?

Yes — omit the prosciutto and add extra veggies like roasted peppers, mushrooms, or zucchini. Use dairy free cheese.

Do I add sauce and toppings before or after baking focaccia pizza?

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.

Prosciutto and Burrata 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

Units

For a 9x13 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

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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