Few dishes strike the perfect balance between comfort and indulgence quite like a well-made pizza. Crispy on the outside, light and airy inside, and topped with premium ingredients, a great pizza doesn’t need to be overloaded to leave a lasting impression. That’s exactly what makes Prosciutto Burrata Pizza so special. Creamy burrata, delicate slices of prosciutto, fresh rocket leaves, and a drizzle of truffle honey come together to create a pizza that’s rich, fresh, and full of flavor.
Chef’s Corner, by unstumbled, features recipes by some of India’s most accomplished chefs, bringing their signature creations into your home kitchen. In this edition, Chef Ritesh Barve, Chef de Cuisine at NOX, The Westin Mumbai Powai Lake, shares his recipe for the restaurant’s Prosciutto Burrata Pizza, a European-inspired dish that celebrates quality ingredients and simple techniques.
About Chef Ritesh Barve
Chef Ritesh Barve is the Chef de Cuisine at NOX, The Westin Mumbai Powai Lake, where he leads the restaurant’s European and Mediterranean culinary program. Over the years, he has worked across renowned kitchens in Mumbai, Pune, and Zambia, experiences that have shaped his thoughtful and ingredient-first approach to cooking.
His philosophy is simple: exceptional food doesn’t have to be complicated. By focusing on fresh ingredients, balanced flavors, and refined techniques, Chef Ritesh creates dishes that feel elegant yet approachable. His work has earned him several accolades, including the IIHM International Hospitality Day Award 2023, the Premium Global Food Dining Award 2022–2023, and Manager of the Month at The Westin Mumbai Powai Lake.
Prosciutto Burrata Pizza Recipe By Chef Ritesh Barve
Ingredients
For The Pizza Dough
- 250 gm refined flour
- 3 gm instant dry yeast
- 5 gm sugar
- 4 gm salt
- 10 ml olive oil
- 140 ml lukewarm water
For The Pizza Sauce
- 100 gm tomato concasse or crushed tomatoes
- 5 gm garlic, finely chopped
- 10 ml olive oil
- 2 gm salt
- 1 gm black pepper
- 1 gm dried oregano
For The Toppings
- 120 gm mozzarella cheese
- 60 gm prosciutto slices
- 1 burrata cheese (about 80 gm)
- 20 gm rocket leaves
- 10 gm parmesan shavings
For Finishing
- 15 ml truffle honey
- 5 ml olive oil
- 1 gm sea salt
- 1 gm crushed black pepper
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Instructions
Prepare The Dough
Combine the lukewarm water, sugar, and yeast in a mixing bowl. Let the mixture rest for about 5 to 7 minutes until it becomes frothy. Add the flour, salt, and olive oil, then knead the dough for 8 to 10 minutes until smooth and elastic. Cover with a damp cloth and allow it to proof for 1 to 2 hours, or until it doubles in size.
Make The Pizza Sauce
Heat the olive oil in a saucepan and gently sauté the chopped garlic until fragrant. Stir in the crushed tomatoes, salt, black pepper, and oregano, then simmer for 10 to 12 minutes until the sauce thickens slightly. Allow it to cool before using.
Assemble And Bake
Preheat your oven to the highest temperature possible, ideally between 300°C and 350°C. Stretch the dough into a thin pizza base and spread the sauce evenly, leaving a small border around the edges. Top with mozzarella cheese and bake for 6 to 8 minutes, or until the crust is crisp and golden.
Finish The Pizza
Once the pizza comes out of the oven, layer the prosciutto slices over the top and place the burrata in the center. Finish with fresh rocket leaves, parmesan shavings, a drizzle of truffle honey and olive oil, then season lightly with sea salt and freshly cracked black pepper. Slice and serve immediately.
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Cooking Tips
- Allow the dough to proof fully for a light and airy crust.
- Use fresh burrata and quality prosciutto for the best flavor.
- Add the prosciutto and burrata after baking to preserve their texture.
- Finish with truffle honey just before serving for the perfect balance of sweet and savory.
- If you don’t have a pizza oven, preheat your home oven as high as it will go and bake the pizza on a preheated pizza stone or baking tray.
Summing Up
Chef’s Corner is unstumbled’s space for discovering signature recipes from some of India’s leading chefs. In this edition, Chef Ritesh Barve shares one of NOX’s standout dishes, the Prosciutto Burrata Pizza. With its crisp crust, creamy burrata, delicate prosciutto, and fresh Mediterranean flavors, it’s a recipe that proves simple ingredients can create something truly memorable. If you’re looking to recreate a restaurant-quality pizza at home, this one deserves a spot on your menu.
