The pressure builds and you start counting down minutes until you eat. You spot the dough bubbling just right as the yeast gets to work, the kitchen filling with a warm, yeasty smell. Its kinda thrilling to watch your hands turn a few simple ingredients into pizza dough thats almost too good to be true.
You feel the valve hiss and know the pressure cooker is doing its thing, speeding up what would usually take way longer. The float valve is up, sealing ring snug, and youve got that quiet confidence because you packed the steps just right. The quick release will come soon, and with it, the reward.
When the timer finally goes dinga, you unwrap the lid carefully, steam billowing out and everything smelling heavenly. You catch the sight of bubbling mozzarella, slightly browned edges, and that perfect golden crust. You grin because heck yeah, pizza night just got a serious upgrade.
Why This Recipe Works Every Single Time
- The yeast wakes up perfectly in warm water, helping the dough rise just right.
- Using a sealing ring in the pressure cooker traps heat and moisture for even cooking.
- The quick release method stops the cooking at the perfect moment, so nothing gets overdone.
- Honey adds a subtle sweetness that balances salty prosciutto dishes and creamy burrata.
- Fresh arugula tossed on top keeps the flavors bright and gives a nice peppery bite.
Your Simple Ingredient Checklist
- 2 cups bread flour the base for crust with a nice chew
- 2 2 teaspoons active dry yeast makes the dough rise all fluffy
- 2 teaspoons salt to bring out the flavors
- cup olive oil for richness and smoothness in dough
- cup hot water helps the yeast get going strong; add more if dough's dry
- 2 tablespoons honey or agave nectar for sweetness on the crust and drizzle on top
- 1 cups shredded mozzarella melts perfectly over the crust
- 3 ounces prosciutto thin slices that bring salty, savory goodness
The Exact Process From Start to Finish
- In a large bowl, toss together bread flour, yeast, and salt till it's mixed well.
- Pour olive oil and hot water in and stir till the dough forms a sticky ball.
- Sprinkle your counter with 00 flour or cornmeal and knead dough for about 10 minutes till smooth.
- Put dough in an oiled bowl, cover with a towel, let it chill warm for 1 hour to puff up.
- Preheat your oven to 475 degrees F (245 degrees C), toss in a pizza stone if you got one.
- Roll out the dough to your thickness liking on a floured surface, then move it to your baking sheet or stone.
- Spread a thin coat of honey or agave on the crust, sprinkle mozzarella and oregano, drizzle olive oil over the top.
- Bake for 12 to 15 minutes till golden and bubbly, pull out and scatter burrata and arugula, finish with a drizzle of honey.
Smart Shortcuts for Busy Days
- You can use store-bought pizza dough if you gotta save time; just roll it out and go through the same topping steps.
- Buy pre-shredded mozzarella to skip grating.
- Grab pre-washed arugula so you dont gotta fuss with cleaning it.
- Use a jarred honey drizzle or keep some honey handy for last touches instead of measuring it every time.
When You Finally Get to Eat
The first bite hits you with that gooey mozzarella and sweet honey kiss on the crust. You notice the saltiness of prosciutto playing off the creamy burrata, kinda like a perfect dance on your tongue.
Each mouthful gives you peppery arugula that adds a fresh, crisp snap balancing all that indulgence. You catch the warm crust underneath, pleasantly crunchy but soft enough to pull apart easy.
The honey drizzle on top creates a lovely contrast, sweet but not overwhelming, just right with that combo of savory meats and creamy cheese.
It just feels like something special but without any fuss. You wanna savor it all but also get right back for another slice cause heck, its that good.
Keeping Leftovers Fresh and Ready
- Wrap slices tightly in plastic wrap or foil to keep moisture in. Store in the fridge and eat within 2 days.
- Place slices in an airtight container with a small piece of paper towel underneath to soak extra moisture.
- If you want to reheat, use a skillet on medium heat to keep the crust crispy instead of a microwave that makes it soggy.
Everything Else You Wondered About
- Can I make this pizza dough in the pressure cooker? Nope, the pressure cooker helps with speeding some steps but dough gets kneaded and risen outside it.
- Why use honey on pizza? Honey brings a sweet contrast to salty prosciutto and creamy cheese, boosting the flavor layers.
- What if I dont have burrata? Mozzarella and ricotta mixed can be a close substitute, but burrata really adds that creamy punch.
- Do I need a pizza stone? It helps get the crust crisp, but a baking sheet works just fine if thats what you got.
- How long does leftover pizza keep? About 2 days in the fridge wrapped well. Dont wait too long or it dries out.
- Can I add other toppings? Totally, you can toss on mushrooms, olives, or even some sliced tomatoes for fun twists.
For more delicious recipes, you might enjoy our Jewish brisket for savory comfort or the quick and flavorful classic deviled eggs that make great appetizers.
Prosciutto Burrata Pizza with Arugula & Honey
Equipment
- 1 Pressure cooker for dough preparation
- 1 Pizza stone optional
- 1 Baking sheet
Ingredients
Main ingredients
- 2 cups bread flour the base for crust with a nice chew
- 2 ½ teaspoons active dry yeast makes the dough rise all fluffy
- 2 teaspoons salt to bring out the flavors
- ¼ cup olive oil for richness and smoothness in dough
- ¾ cup hot water helps the yeast get going strong; add more if dough's dry
- 2 tablespoons honey or agave nectar for sweetness on the crust and drizzle on top
- 1 ¼ cups shredded mozzarella melts perfectly over the crust
- 3 ounces prosciutto thin slices that bring salty, savory goodness
- burrata for topping
- fresh arugula for topping
Instructions
Instructions
- In a large bowl, toss together bread flour, yeast, and salt till it's mixed well.
- Pour olive oil and hot water in and stir till the dough forms a sticky ball.
- Sprinkle your counter with 00 flour or cornmeal and knead dough for about 10 minutes till smooth.
- Put dough in an oiled bowl, cover with a towel, let it chill warm for 1 hour to puff up.
- Preheat your oven to 475 degrees F (245 degrees C), toss in a pizza stone if you got one.
- Roll out the dough to your thickness liking on a floured surface, then move it to your baking sheet or stone.
- Spread a thin coat of honey or agave on the crust, sprinkle mozzarella and oregano, drizzle olive oil over the top.
- Bake for 12 to 15 minutes till golden and bubbly, pull out and scatter burrata and arugula, finish with a drizzle of honey.
