Burrata Pinsa with Artichokes & Prosciutto

Let me be upfront: I’m a pizza person. Neapolitan, al taglio, I’ll take anything as long as the crust has some dignity. So the first time I spotted a pinsa in my local supermarket, oval, pre-baked and suspiciously pale, I rolled my eyes and walked straight past it. A pizza base in plastic? Not in my kitchen.

A few weeks later, curiosity won. Seven minutes in a hot oven and out came something shatteringly crisp on the outside, light and airy inside – nothing like the sad, cardboard-y bases I was expecting. Since then there’s always one in my pantry, because it’s the closest thing I know to a real pizza night with zero dough and zero planning.

This is my favourite way to top it: cold, creamy burrata, silky prosciutto and smoky grilled artichokes on a warm, crunchy base. No tomato sauce, no cheese melted to death in the oven – just quality Italian ingredients, put together at the very last second.

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Burrata Pinsa with Artichokes & Prosciutto – About the Dish

Despite its ancient-sounding name, pinsa is a very modern Roman creation. The name comes from the Latin pinsere, to press or stretch by hand – a nod to the flatbreads eaten in ancient Rome. The recipe itself, though, only dates back to the early 2000s: a blend of wheat, soy and rice flours, a very high proportion of water and a long, slow fermentation of up to 72 hours. The result is a dough that’s lighter and more digestible than classic pizza, with that signature oval shape and a texture that’s crisp outside and cloud-like inside.

Burrata comes from Puglia, at the other end of the boot. It was born in the early 20th century as a clever way to use up mozzarella scraps: a pouch of fresh mozzarella filled with stracciatella, shreds of curd soaked in cream. Its name comes from burro, butter, which tells you everything you need to know about the texture. Add cured ham and artichokes, two staples of the Roman antipasti table, and you get a pinsa that tastes like an Italian aperitivo on a board.

Burrata Pinsa with Artichokes & Prosciutto – Recipe

Ingredients – Advice & where to find them

• Pinsa base: look for “pinsa romana” in the bread or fridge section of supermarkets or in Italian delis. It’s sold pre-baked, usually around 230 g, and only needs a few minutes in the oven. A regular pizza base won’t give you the same light, airy crunch.
• Burrata: buy it as fresh as possible and check the date: it’s at its best within a few days of being made. Mozzarella isn’t a substitute here – the creamy stracciatella inside is the whole point.
• Grilled artichoke hearts: go for the grilled ones in oil, sold in jars (carciofi grigliati). They’re tender and slightly smoky. Avoid artichokes in brine or water: they’re too acidic and won’t sear properly.
• Prosciutto: Prosciutto di Parma or San Daniele, as thinly sliced as possible. If you can, have it sliced to order at the deli counter.
• Lemon: unwaxed, since you only use the zest. It brings a fresh, fragrant note that lifts the richness of the burrata without watering anything down.
• Basil or rocket: both are optional. Basil keeps things sweet and fragrant, rocket adds a peppery bite.
• Olive oil & flaky sea salt: this is a finishing oil, so use your best extra virgin. Flaky salt (fleur de sel or Maldon) adds little bursts of crunch on top of the burrata.

Cooking Tips

• Bake the pinsa at 230°C: middle rack, for about 7 minutes, until golden with crisp edges. Brands vary a little, so check the package and trust your eyes.
• Let it cool for 5 minutes: this is the step that makes or breaks it. On a scorching hot base, the burrata melts and releases its water, and you end up with a soggy pinsa.
• Get your pan very hot for the artichokes: cut them in half and place them cut side down, with just the oil clinging to them from the jar. Leave them alone for 2 minutes so they char nicely.
• Spoon the burrata, don’t slice it: open it up and spread it over the pinsa with a spoon, leaving some chunks intact. You don't want too smash it hard while spreading, leaving too uniform a layer.
• Drape the prosciutto in waves: scrunching it into loose ribbons gives the pinsa height and texture. It goes on at the end and never sees the oven, so it stays silky.
• Zest the lemon right over the pinsa: the fragrant oils from the zest land straight on the burrata. Finish with olive oil and flaky salt, and serve immediately while the base is still crisp.

Crisp, creamy, salty and bright, and on the table in 20 minutes – the kind of pizza night I’m happy to have any day of the week. Enjoy!