Preheat the oven to 550 degrees F. Place your pizza stone in the oven while it preheats.
Once the dough has come to room temperature, roll it out thinly and large enough to fit on your pizza stone.
Let the dough relax for two minutes once you reach the correct size. Transfer the pizza dough to a pizza paddle dusted with flour if you have one. If you don't, you can use a large upside down cookie sheet. You need something to make the transfer to the hot pizza stone easy.
Pour the olive oil onto the dough and spread it all over the surface.
Smear the minced garlic on top of the dough followed by the slices of prosciutto.
Take the burrata and rip small pieces from it. Drop them randomly over the prosciutto but don't overcrowd the pizza.
Finally spread the chopped pistachios evenly over the pizza.
Take the hot pizza stone from the oven and sprinkle the cornmeal on it. Carefully transfer the prepared pizza to the stone and place in the oven.
Bake for about 7 minutes and the cheese starts to bubble. The edges of the prosciutto should be slightly crispy.
Drizzle some olive oil over the baked pizza and slice the pizza into wedges. Serve at once.