This mouthwatering Burrata Pizza combines Old World Italian charm with modern culinary flair. Ready in just 18 minutes, it’s the perfect balance of efficiency and indulgence, featuring creamy burrata cheese as its star.
Whether you’re planning a quick weeknight dinner or hosting friends, this pizza delivers restaurant-quality results with minimal effort. With only 459 calories per serving and packed with 31g of protein, it’s a satisfying option that doesn’t sacrifice flavor for nutrition.
Simple & Fresh Burrata Pizza
- Pizza Dough (1 lb): Room temperature for best stretching results
- Pizza Sauce (1/2 cup): Traditional or try pesto for a flavor twist
- Parmesan (1 cup): Freshly grated for optimal melting
- Tomatoes: 2 heirloom or Campari, sliced thin for even cooking
- Burrata (8 oz): Two 4oz balls, kept chilled until final topping
- Fresh Basil (1/4 cup): Sliced for aromatic finish
- Baby Arugula (1 cup): Fresh and crisp for garnish
- Balsamic Reduction: For elegant finishing drizzle
- Red Pepper Flakes: Optional heat element
Cooking Instructions
- Oven Preparation: Heat pizza stone to 450°F for optimal crust crispiness
- Base Formation: Roll dough thinly, place on cornmeal-dusted peel
- Initial Bake: Cook bare crust 3-4 minutes until starting to set
- Sauce & Cheese Layer: Add thin sauce layer, parmesan, and tomato slices
- Final Bake: Return to oven 5 minutes until crust turns golden and crisp
- Finishing Touches: Top with torn burrata, fresh basil, arugula
- Garnish: Drizzle with balsamic reduction, add optional pepper flakes
Pizza Making Tips
Hey there, pizza lover! Getting that perfect burrata pizza is all about the little details. Make sure your pizza stone or oven is super hot before you start – this gives you that amazing crispy crust. Keep your dough roll-out thin and even.
A little tip: if your dough springs back while rolling, let it rest for 5 minutes and try again. The cornmeal under the dough is your best friend – it works like tiny ball bearings to help slide the pizza right onto the stone!
Fresh Topping Magic
The beauty of this pizza comes from the mix of hot and cold toppings! The burrata and fresh greens go on after baking – this keeps the burrata creamy and the greens bright and fresh.
Want to make it extra special? Warm your balsamic reduction slightly before drizzling – it’ll flow better and look gorgeous on top. If you’re serving friends, let them add their own arugula and red pepper flakes – it’s fun and everyone gets exactly what they want!
Mix It Up
No burrata? No problem! You can use fresh mozzarella instead – it won’t be quite as creamy but still super yummy. Switch up the greens too – baby spinach works great in place of arugula. Love garlic? Try roasting a few cloves and adding them under the cheese.
For a sweeter touch, you could add some honey drizzle along with the balsamic reduction. The pizza base also works amazingly with pesto instead of tomato sauce!
Storage Tips
This pizza is best eaten right away while the contrast between the hot crust and cool toppings is perfect! If you have leftovers, store them without the fresh toppings – keep the burrata, arugula, and basil separate.
Pop the base in an airtight container in the fridge for up to 2 days. When you’re ready to eat, warm the base in a 350°F oven for 5-10 minutes, then add fresh toppings. The texture won’t be quite the same, but it’ll still be tasty!
Burrata Pizza
Equipment
- Pizza Stone
- Pizza Peel
Ingredients
Pizza Base
- 1 lb pizza dough
- 1/2 cup pizza sauce or use pesto sauce
- 1 cup freshly grated parmesan cheese
- 2 whole heirloom tomatoes or a few small Campari tomatoes, thinly sliced
- 8 oz burrata two 4oz balls
- 1/4 cup fresh basil leaves sliced
- 1 cup Baby arugula
- balsamic reduction
- crushed red pepper flakes optional
Instructions
- Preheat a pizza stone in hot oven at 450 degrees F.
- Roll out dough thinly, to form pizza crust.
- Add some cornmeal to a pizza peel and place the pizza dough on top.
- Slide onto pizza stone and cook for 3-4 minutes.
- Remove crust from oven and spoon a thin layer of sauce on top.
- Top with parmesan cheese and a few slices of tomato.
- Return to oven for an additional 5 minutes, or until crust is crisp and cooked through.
- Remove pizza from oven. Tear burrata ball into pieces and scatter around the pizza.
- Top with fresh basil, arugula and a drizzle of balsamic reduction.
- Add some crushed red pepper flakes, if desired.
