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    The Charming Detroiter

    Entrees•Food•Italian•Pizza•Pork•Quick and Easy•Recipes

    Prosciutto and Burrata Pizza with Poached Eggs and Arugula

    July 18, 2015

    Prosciutto and Burrata Pizza with Poached Eggs and Arugula | The Charming Detroiter

    Happy birthday, to me! My birthday is on Monday, and as a birthday gift to myself, I will make this incredible burrata-filled pizza! If you have not tried burrata yet, I must insist you also do so immediately. These cheesy pouches of creaminess are by far one of the best things I have started eating in recent memory. And they are particularly good when melted all over a crispy thin crust pizza! Come along with me on my journey of “burrata discovery”…

    Prosciutto and Burrata Pizza: This delicious pizza features poached eggs atop a delicious bed of prosciutto, burrata cheese, and fresh arugula.

    When compared to other types of cheeses, burrata is a fairly unique entity. It is basically a pouch of cheese, where the “pouch” part is mozzarella and the contents of the pouch are cream with bits of mozzarella left over from the production process. This means that when you slice (or bite…) into it, luscious creamy goodness comes spilling out. It is an incredible cheese for melting on pizza (and also for just eating fresh out of the package, if I do say so myself).

    Prosciutto and Burrata Pizza with Poached Eggs and Arugula | The Charming Detroiter

    The sad thing is that I used to think that burrata was too expensive, since it was only to be found at the specialty stores in my area. That was before I had tasted it, of course, and so I did not really realize the full amazing-ness of this product. And that was also before I discovered two months ago that our Costco now carries BelGioiso burrata! #majorwin. Go check your Costco today, and if they don’t carry it, request that they do!

    Prosciutto and Burrata Pizza with Poached Eggs and Arugula | The Charming Detroiter

    This pizza is paired with salty prosciutto, hot red pepper flakes, and eggs. I absolutely love eggs on my pizza, but I find that sometimes they cook too far for my liking if they are cooked completely on the pizza in such a hot oven. By poaching them, they become like the burrata: a delightful gooeyness surrounded by a more firm exterior. Finished off with a sharp, peppery arugula salad, this is the perfect pizza for a quick meal on a beautiful summer night!

    Prosciutto and Burrata Pizza with Poached Eggs and Arugula | The Charming Detroiter

    Please let me know if you try this recipe! Comment below, or tag #thecharmingdetroiter!

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    Prosciutto and Burrata Pizza with Poached Eggs and Arugula

    Prep Time: 20 minutes

    Cook Time: 11 minutes

    Yield: 3 servings

    Ingredients

    • 1 batch of store-bought or homemade pizza dough
    • 2 eggs
    • Flour, for rolling out pizza dough
    • 1/4 cup cornmeal
    • 8 oz. burrata, sliced
    • 1-2 oz. prosciutto, torn into smaller pieces
    • 1 tbsp. red pepper flakes
    • 2 cups arugula
    • 1 tbsp. olive oil
    • 1/4 tsp. salt
    • 1/4 tsp. pepper
    • Special equipment:
    • Pizza stone
    • Pizza peel

    Instructions

    Preheat pizza stone in an oven to 500 degrees Fahrenheit. Fill a medium sized saucepan with 3-4 inches of water and place on the stove over medium-high heat.

    Crack eggs into two separate small bowls. When the water comes to a rolling bubble (but has not begun to boil), slowly add the eggs to the water. Poach for 2 minutes. Remove with a slotted spoon and place on a plate.

    Roll out pizza dough on a floured surface to desired thickness. Use about half of the cornmeal to lightly dust a pizza peel. Lay the rolled out pizza dough on the pizza peel. Add sliced burrata cheese to the pizza. Top with prosciutto and red pepper flakes. When oven has reached 500 degrees, spread the rest of the cornmeal on the preheated pizza stone. Transfer pizza to pizza stone and cook for 8 minutes. Add the poached eggs to the top of the pizza, being careful not to break them. Cook for 3 more minutes.

    Meanwhile, toss the arugula in a small bowl with the olive oil, salt and pepper.

    When pizza is finished, remove from oven and place on a cutting board. Top with the arugula. Drizzle on more olive oil, if desired. Slice and serve.

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    Reader Interactions

    Comments

    1. ilpulcinella says

      May 6, 2025 at 5:34 am

      This website is great! The contents of the pizza are clear, insightful and thoughtful. I have given it all the information I needed.
      ilpulcinella recently posted…Beste italienische Pizza in Aesch, Schweiz – Willkommen bei Il Pulcinella!My Profile

      Reply
    2. Icer Nurgül says

      April 13, 2025 at 4:41 am

      This guide is a goldmine for pizza lovers! 🍕 The tips on achieving the perfect crispy crust are spot-on—I’ve tried the high-hydration dough trick, and it’s a game-changer.

      Reply
    3. Anupam Hayat says

      December 1, 2024 at 10:10 am

      This recipe is absolutely luxurious and perfect for a special occasion—or just to treat yourself! The combination of creamy burrata, salty prosciutto, and the peppery freshness of arugula sounds divine. Adding poached eggs is a brilliant touch for a gooey, rich texture that complements the other ingredients beautifully. I also love the idea of using a pizza stone for that extra crispy crust. Thank you for sharing this elegant and unique recipe—it’s definitely going on my must-try list! 🍕🥂

      Reply

    Trackbacks

    1. White Clam Pizza + The Best Kept Secret for Homemade Pizza - The Charming Detroiter says:
      April 1, 2016 at 10:44 am

      […] Prosciutto and Burrata Pizza with Poached Eggs and Arugula […]

      Reply
    2. The Charming Detroiter • Grilled Cherry Tomato and Basil Crostini with Whipped Burrata and Balsamic Glaze - The Charming Detroiter says:
      March 3, 2016 at 1:08 pm

      […] palate of flavors and elevates it with the use of burrata cheese instead of regular mozzarella (read all about my love of burrata cheese here!). Additionally, it captures this combination of ingredients in a cute, two-bite hors […]

      Reply

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