Burrata Pizza Sandwiches

Burrata Pizza Sandwiches

Here’s a summer lunch that eats like a personal pizza but travels like a sandwich: an airy crust folded into a pocket and loaded with creamy burrata, sweet-tart fig jam, peppery rocket and delicate prosciutto. Rocket (arugula) supplies naturally high levels of nitrate and polyphenols, both linked to better cardiovascular function, while fig jam still retains a meaningful share of the fruit’s antioxidant phenolics after processing.
Together, the creamy burrata and savoury prosciutto add filling protein and calcium, while the crisp, fold-over crust keeps everything neatly portable.
Tuck one into a picnic basket or serve with a cold drink on the patio, and you’ve got a quick, nutrient-packed lunch that tastes, and travels, like summer.

  • Prep time

    10 minutes

  • Total time

    1 hour

  • Serving

    4 persons

  • Calories

    1330 kCal

  • What you need:

    • 900 g pizza dough (homemade or shop-bought) 
    • Plain flour, for dusting 
    • 180 g fig or apricot jam 
    • AquaTru filtered water 
    • 4 × 60 g burrata balls (240 g total), drained and torn 
    • 40 g rocket leaves 
    • 120 g prosciutto, torn into strips 
    • 40 ml extra-virgin olive oil 
    • Sea salt and freshly ground black pepper  

  • How to do it:

    1. Heat the stone. Place a pizza stone on the upper-middle oven rack and heat the oven to its highest setting (about 260 °C) for at least 30 minutes. 
    2. Portion & shape. Divide the dough into four pieces (≈ 225 g each). On a lightly floured surface, stretch each into a 20 cm round. Dust the tops with flour, then fold each round in half to make a crescent without sealing the edge. 
    3. Bake pockets. Slide the folded rounds onto the hot stone. Bake for 8–10 minutes until puffed, golden and lightly charred. Transfer to a board and rest for 2 minutes. 
    4. Loosen the jam. Stir the jam with the a few ml water until glossy and easy to spread. 
    5. Fill. Gently pry open each crust. Spread inside 45 g jam, then add 60 g burrata, 10 g rocket and 30 g prosciutto. Drizzle with 10 ml olive oil and season lightly with salt and pepper. 
    6. Serve. Enjoy straight away while the crust is still crackling. Expect a little olive-oil drip—that’s part of the charm. 
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