Burrata & Fig Sourdough Pizza with Prosciutto, Arugula, & a Balsamic Glaze
Sourdough Pizza Crust Recipe with Prosciutto, Burrata, Figs & Arugula
This is one of the easiest and most delicious sourdough pizza crust recipes, and it’s even better when finished with charcuterie-style toppings. The crust bakes up chewy, crisp, and full of flavor, just like something you’d find at a cozy wood-fired pizzeria. It’s the type of crust that has pillowy air pockets! You can’t go wrong with sourdough pizza…ever!
Topped with creamy burrata, sweet figs, peppery arugula, and a balsamic glaze, this pizza is a full with unique flavor. You are going to be in love with this combo. I’m already looking forward to making it for a girls’ night soon and honestly, I just want an excuse to show off how darn good it is!
You can serve it with prosecco, but I enjoyed mine with a mocktail made with squeezed orange, ginger soda, and raspberry lemonade Poppi. It was light, refreshing, and paired perfectly with all the flavors on the pizza!
Ingredients
Sourdough Starter Activation
- filtered water (not lukewarm since it’s overnight)
- all-purpose flour
- sourdough starter (not previously activated)
Sourdough Pizza Dough
- activated sourdough starter
- filtered water (room temp)
- bread flour
- 00 flour (double zero flour)
- sea salt
Toppings (per pizza, adjust as needed)
- White pasta sauce (store-bought or homemade, about ¼ cup per pizza)
- A few spoonfuls of pesto (I was lazy and bought one at the store!)
- Thinly sliced red onion
- Sliced heirloom tomatoes
- Fresh burrata cheese
- Sliced dried figs
- Arugula tossed in olive oil, honey, salt & pepper
- Sliced prosciutto
- Additional dollops of pesto
- Balsamic glaze
Instructions
1. Activate the Sourdough Starter (Night Before)
Around 9 PM, mix the all-purpose flour, filtered water, and sourdough starter in a jar.
Stir well, cover loosely, and let it sit at room temperature overnight.
*By morning, it should be bubbly and ready to use!
2. Make the Dough
In a large bowl, measure and combine the activated starter, filtered water, bread flour, 00 flour, and sea salt.
Mix until just combined. It will look rough and shaggy.
Cover and let rest for 30 minutes.
3. Stretch & Fold
Perform a stretch and fold directly in the bowl (about 30 seconds).
Rotate the bowl and repeat the process 2-3 times.
TIP*** you don’t have to repeat this step, but I like to give it a few extra stretch & folds every few hours after if I’m home! This helps with making the crust a bit more pillowy, but it’s not necessary!
4. Bulk Rise (6–8 hours)
- Cover and let ferment in a warmer spot. (a great recipe to make before work, and then make the pizza as soon as you get home!)
5. Divide & Rest
Once the dough has doubled in size, divide it into 2 dough balls depending on your preferred pizza size.
Shape into smooth balls, cover with a towel, and let rest for 45 minutes.
during that time, I prepare all the toppings & preheat the oven.
Burrata & Fig Sourdough Pizza with Prosciutto, Arugula, & a Balsamic Glaze
Charcuterie style sourdough pizza with an amazing assortment of toppings!
Ingredients
Sourdough Starter Activation Ingredients
- 1/2 Cup Filtered Water not luke warm since it's overnight
- 1/2 Cup All-Purpose Flour
- 1/4 Cup Sourdough Starter not activated
Sourdough Pizza Crust
- 100 Grams Activated Sourdough Starter
- 500 Grams Filtered Water Room Temperature
- 350 Grams Bread Flour
- 350 Grams 00 Flour double zero flour
- 16 Grams Sea Salt
Charcuterie Toppings
- White pasta sauce (store-bought or homemade)
- Pesto (with white sauce & extra for after oven)
- Thinly Sliced Red Onion
- Fresh Burrata
- Heirloom Tomatoes
- Sliced Dried Figs
- Arugula (seasoned with olive oil, salt & pepper)
- Prosciutto
- Balsamic Glaze
Instructions
Activating Sourdough Starter for Pizza Steps
- Before going to bed (around 9 pm) make sourdough starter. Combine all-purpose flour, filtered cold water, and sourdough starter in a jar. Mix well, cover, and leave at room temperature overnight. By morning, your starter will be ready to use!
Sourdough Pizza Crust
- Mix the Dough: Using a kitchen scale, measure out the sourdough starter, water, bread flour, 00 flour, and salt. In a large bowl, combine all ingredients and mix until just incorporated. The dough will be lumpy and bumpy at this stage. Cover the bowl and let it rest for 30 minutes.
- Stretch and Fold: After the 30-minute rest, uncover the dough and perform a 30-second stretch and fold directly in the bowl. Rotate the bowl and repeat.
- Bulk Rise: Cover the bowl and place it in a warm area to ferment for 6-8 hours.Pro Tip: I place the dough in my oven with the door open and the light on. Be cautious, as the oven door being shut can heat up enough to cook the dough.
- Divide Dough & Final Rest: Once the dough has doubled in size, it’s time to divide dough up.This recipe makes two extra-large pizzas or four medium to small sized pizzas. Use a dough cutter to divide the dough into portions (2-4). Shape each portion into a smooth dough ball. Cover the dough balls with a cloth and let them rest for another 45 minutes.
- After the final rest, preheat the oven to 475-degrees
- Shaping and Baking the Pizza: Lightly flour a clean surface and stretch out the first dough ball into a 1-inch-thick pizza round. Avoid using a rolling pin; instead, use your hands to gently stretch and press the dough.
- Add Toppings: Lightly grease a baking pan with olive oil or avocado oil to prevent sticking and add flavor. Drizzle a small amount of oil around the edges of the crust for a golden, flavorful finish.Spread a thin layer of white pasta sauce over the dough.Add dollops of pesto, sliced red onion, and heirloom tomatoes. (You can also add sun-dried tomatoes instead of the fresh tomatoes)Bake in the preheated oven for 20–25 minutes, until the crust is golden and edges are crisp.
- For bubbly cheese and extra crisp, broil for the last 2 minutes. THIS IS MY FAVORITE WAY TO MAKE IT JUST LIKE BRICK OVEN PIZZA!!
- As soon as the pizza is out of the oven, top with torn burrata, sliced figs, and prosciutto.Add your olive oil + honey tossed arugula.Spoon over a few extra dollops of pesto.Drizzle with balsamic glaze.
6. Preheat & Shape
Preheat oven to 475 degrees.
I lightly stretch the dough with my hands to create the pizza shape. Once it’s on the greased baking sheet, I use my fingers to gently work it out a bit more. You can also do some of this while spreading the sauce with the back of a spoon. Just be sure not to use a rolling pin. This dough needs a gentle touch to keep that pillowy, airy texture. Try your best to leave the crust edges untouched so they can puff up beautifully in the oven. * you can see how I did the spreading in the video
7. Build the Pizza
Lightly grease your baking pan with olive oil or avocado oil. I like to drizzle a little oil over the pizza before baking to make the crust extra crispy.
Spread a thin layer of white pasta sauce over the dough.
Add dollops of pesto, sliced red onion, and heirloom tomatoes. (You can also add sun-dried tomatoes instead of the fresh tomatoes)
Bake in the preheated oven for 20–25 minutes, until the crust is golden and edges are crisp.
🔥 For bubbly cheese and extra crisp, broil for the last 2 minutes. THIS IS MY FAVORITE WAY TO MAKE IT JUST LIKE BRICK OVEN PIZZA!!
8. Add Fresh Toppings (After Baking)
As soon as the pizza is out of the oven, top with torn burrata, sliced figs, and prosciutto.
Add your olive oil + honey tossed arugula.
Spoon over a few extra dollops of pesto.
Drizzle with balsamic glaze.
I sliced up some pizza and dropped it off to one of my neighbors who shares my love for all things charcuterie. She texted me back with one word: “CRACK!” 😂 I told her we have to plan a garden pizza party soon wtih fresh sourdough, sparkling drinks, and summer vibes. I’m so excited to hit the farmers market this season and grab all the fresh produce for more delicious sourdough recipes. This is going to be the summer of flavor!
I CANNOT WAIT for you to try this recipe!!!!
