Prosciutto Burrata Pizza Sandwich

The folded pizza-dough vessel loaded with scrunched prosciutto, torn burrata, heirloom tomato, basil, and a balsamic finish.

Time: 3.5 hr (with proof) | Yield: 1 pizza sandwich | Difficulty: Easy | Serves: 2 | Published: 2026-10-26

This is the luxury build on the pizza sandwich vessel: the same folded, oiled, 550-degree dough pocket from my BLT Pizza Sandwich, loaded like the best Italian deli counter you have ever stood in front of.

The vessel is the easy part, a 240g ball of my New York-ish Dough pressed flat, folded, oiled, and baked into a golden pocket. Then it gets scrunched prosciutto, a whole torn ball of burrata (or my homemade stracciatella, same cream, more bragging rights), heirloom tomato, basil, arugula, cracked pepper, and the olive oil and balsamic double drizzle.

Shave Parmigiano Reggiano over the open face, close it, and accept that every sandwich after this one is going to feel like a step down.

Ingredients

Making the Pizza Sandwich

Prosciutto Burrata Pizza Sando

Directions

  1. Proof a 240g dough ball on the counter for at least 3 hours. I typically use my New York-ish Dough Recipe.
  2. Flour both sides of the dough ball and press out all the air, even on the edges. The final circumference should be about 8 inches or so.
    You'll know it's right: Press out ALL the air, edges included, to about 8 inches across. Trapped air turns the fold into a balloon instead of a pocket.
  3. Apply about a tablespoon of oil on one half.
  4. Fold over in half and lightly press down with a flat hand across the whole top.
    You'll know it's right: One light press with a flat hand across the whole top. You are sealing the fold, not flattening the dough.
  5. Apply another tablespoon-ish of oil on the top of the dough now.
  6. Sprinkle optional flaky salt and/or chopped herbs on top.
  7. Bake at 550 degrees for about 8 minutes. I usually finish with one minute of broil.
    You'll know it's right: About 8 minutes at 550, then a minute of broil for color. A golden half-moon with blistered spots is the target.
  8. Remove and let cool for a few minutes before assembling your sandwich.
  9. Prosciutto Burrata Pizza Sando
  10. Once your fresh Pizza Sandwich vessel has cooled, scrunch up your prosciutto and layer as much as you want.
    You'll know it's right: Scrunched folds, never flat. The loose drape is what keeps prosciutto tender in a sandwich.
  11. Add an even layer of sliced tomatoes.
  12. Next, break up your burrata and spread evenly. You can use stracciatella here as well.
    You'll know it's right: Torn burrata spread so every bite gets cream. Homemade stracciatella is the same move with a spoon.
  13. Add basil and/or arugula.
  14. Add fresh cracked pepper.
  15. Drizzle olive oil and balsamic glaze.
    You'll know it's right: Thin drizzles of both, oil first, then balsamic in threads. The glaze should accent, not soak.
  16. Shave fresh Parmigiano Reggiano.
  17. Close and enjoy!

Troubleshooting

Watery sandwich

Burrata went on straight from the fridge, dripping. Let the burrata drain and come toward room temp before tearing. Cold wet burrata floods the vessel.

Prosciutto ate tough

Laid flat and pressed. Scrunch it into loose folds. Air in the folds is what keeps it delicate.

The vessel puffed into a ball

Air left in the dough before folding. Press out all the air, edges included, before the fold. Air pockets become steam balloons.

Bland tomato layer

Unseasoned heirlooms. The cracked pepper lands on the build and the balsamic brings acid, but a pinch of flaky salt on the tomato slices never hurts.

Everything slid out on the first bite

Overfilled past the listed amounts. One ball of burrata, 8-10 slices of prosciutto. The vessel is sturdy, not infinite.

Nutrition (1/2 of the sandwich): 540 calories, 24g protein, 46g carbs, 29g fat.