Burrata Cheese Pizza with Pesto

0 If using store-bought or homemade dough that has been refrigerated, set it out on a lightly floured surface and let it rest for 30 minutes before making pizza. (The gluten in the dough will relax as it comes to room temperature, making the pizza easier to shape.) 
1 Heat oven: Preheat oven to 500°F / 260°C. If using a pizza stone, be sure it is in the oven as the oven heats up. 
2 Prepare pizza dough by stretching it out on a piece of parchment paper. 
3 First bake (5 minutes): Transfer the parchment paper with the pizza dough to a sheet pan or slide it onto the hot pizza stone (if using). Bake for 5 minutes. (This gives the crust a head start and helps it to hold up to the toppings.)
4 Add toppings: Spread the dough with a thin layer of pesto. Top with prosciutto in a single layer. 
5 Second bake (10 minutes): Bake pizza until crust is golden brown and prosciutto is crisp, about 10 minutes. 
6 As soon as the pizza comes out of the oven, top it with burrata cheese. (Note: You can use your hands to gently tear apart the burrata, fanning it out over the top of the pizza so that some of the creamy center is on every slice. Top the pizza with arugula.
7 Slice pizza, cutting through the burrata and continuing to spread it over the slices of pizza. (It will be messy and imperfect, but will taste great!) Top the pizza with fresh cracked black pepper or red pepper flakes (for some spice) if you’d like. Enjoy!