This Burrata Pizza Is Simple, Stunning, and Totally Weeknight-Friendly (original) (raw)
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You haven’t had a homemade pizza like this easy Burrata Pizza! Creamy, decadent burrata cheese is baked with pesto or tomato sauce on a crispy crust, then topped with basil for a fresh finish.
Burrata adds some decadence to pizza night!
If you haven’t tried burrata cheese yet (like in this Burrata Salad), this burrata pizza is the PERFECT place to start.
Like Ricotta Pizza, it’s rich and creamy, and if you can stop yourself from inhaling the entire ball for long enough to scatter it over a pizza crust and pop it into an oven, it makes the most fantastic pizza pie.
This burrata pizza is part recipe/part frame of mind. I’ve included my favorite toppings, which you can stick with or ignore. You can bake it with a tomato-based pizza sauce, as we usually do, or swap it out and make a pesto burrata pizza instead.
OR don’t choose. Make a tomato sauce burrata pizza, then drizzle some pesto over the top. When you are eating a burrata pizza, it really does feel like you can have it all.
5 Star Review
“OMG 🤤 this pizza was to die for! We had fun making it together and absolutely devoured the pizza along with a glass of red wine. Yum!”
— Emma —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Burrata. The star of the pie. We are able to find it at our regular grocery store here. Feeling extra ambitious? Food and Wine has a recipe for homemade burrata that I am bookmarking for a future lazy Sunday.
- Pizza Dough. You can make your own (this easy and forgiving homemade Whole Wheat Pizza Dough is our favorite) or purchase refrigerated pizza dough (or even swap classic crust for Naan Pizza). Many grocery stores sell ready made pizza dough now, as does Trader Joe’s. I don’t recommend the canned pizza dough you’ll find beside the canned biscuits and cinnamon rolls, as its weird dough on the inside/stiff on the outside texture and lackluster flavor are a far cry from the blistered, chewy crust that we are after.
- Sauce. We use store-bought tomato sauce (I’ve made it from scratch before and decided it wasn’t quite worth it). For a pesto burrata pizza, swap pesto sauce.
- Kosher Salt. Add a small sprinkle prior to baking. It helps bring out the flavor of the burrata.
At this point, all other toppings are optional. Here are a few I love for inspiration. Note that too many toppings will weigh the crust down, and the resulting pizza will taste cluttered. There’s a reason most pizzas in Italy have only one or two toppings, including the cheese. Take a tip from the folks who invented it, and exercise restraint.
Burrata Pizza Topping Ideas:
- Cherry Tomatoes and Basil. Classic Caprese inspo that will never do you wrong. Slice the cherry tomatoes in half to keep them from becoming too mushy. Fresh basil should be added AFTER the pizza bakes to preserve its flavor.
- Prosciutto and Arugula. Add both to the pizza in the final minute of baking, or wait until after the pizza has baked fully, then scatter it over the top. The warmth of the pizza will heat it up a bit (when I take this approach, I like to let the prosciutto come to room temperature first).
- A Pinch of Red Pepper Flakes. A touch of heat makes the burrata pizza all the more addictive.
- Balsamic Glaze. A light drizzle will make you feel over-the-top gourmet.
- Roasted Garlic. A touch of roasted garlic will add delicious, deep flavor to this pizza. Evenly scatter roasted garlic pieces over the top of the pizza immediately after adding your pizza sauce.
How to Make Burrata Pizza
Prepare. Sstart by setting your oven to 500 degrees F (hot temps = perfect crust!), then place your pizza stone in the lower third of the oven.
Get Started (photo 1). Lay out a large sheet of parchment paper. Coat with nonstick spray, place the dough in the middle, then mist the top of the pizza dough ball with nonstick spray too.
Roll the Dough (photo 2). Roll the dough into a circle (about 10 inches). It doesn’t have to be perfect. Cover with a second sheet of parchment paper, then continue to roll the dough until it’s about 11 1/2 inches.
Transfer to Pan. Remove the parchment paper from the top of the dough (photo 3), and dust lightly with flour. Coat your pizza peel or pan with all-purpose flour too, then use the parchment paper to flip your dough onto it (photo 4). Remove and discard the remaining parchment.
Top It. Spread pizza sauce all around the dough (leaving a bit of space for a crust). Then, evenly top with the cherry tomatoes (or other topping of your choice).
Bake. Carefully remove your pizza stone from the oven (it will be VERY hot, so use caution). Gently slide your dough onto the pizza stone, and bake for 10 minutes at 500 degrees F.
Add the Cheese. Remove the pizza from the oven and sprinkle the luscious, creamy burrata over the top (no judgement if you sneak a few bites). Place the pizza back in the oven and bake for 3 to 4 more minutes. The burrata should be melty and hot at this point.
Finish. Transfer the pizza to a cutting board, and sprinkle with spices and fresh basil as desired. Cut your pizza into slices, and serve. ENJOY!
What to Serve with Burrata Pizza
Homemade pizza like this recipe is a treat. To up the burrata pizza nutrition factor, pair it with a large salad or sautéed vegetables. You’ll need the oven for the pizza, so any veggie you can make outside of the oven is ideal. A few of my favorites:
Creamy burrata melts over a crisp pizza crust with simple toppings for an easy, restaurant-worthy burrata pizza you can make at home.
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- 1 Homemade Whole Wheat Pizza Dough or 1 store bought pizza dough
- ½ tablespoon extra virgin olive oil
- ½ cup pizza sauce or pesto sauce
- ½ cup cherry tomatoes or grape tomatoes halved
- 8 ounces burrata cheese
- ⅛ teaspoon red pepper flakes plus additional to taste (optional)
- Pinch flaky sea salt such as Maldon or fleur de sel
Position oven racks in the lower third and upper third of the oven. Place a pizza stone in the lower third of the oven and preheat your oven to 500 degrees F.
Lay a large sheet of parchment paper down on a work surface. Lightly coat an 11-inch circle of it with nonstick spray. Mist the top of dough (it will be in a ball at this point) with nonstick spray. With a rolling pin, roll the dough into 10-inch circle. Cover with second sheet of parchment. With a rolling pin and your hands, continue to roll and pat the dough into an 11 ½-inch circle.
Remove top piece of parchment from the dough and dust the top of dough lightly with all-purpose flour. With your hands or pastry brush, spread flour evenly over dough, brushing off any excess. Liberally dust a pizza peel with all-purpose flour—if you don't have a pizza peel, you can use the back of a flat baking sheet (do not use a baking sheet like this one that is textured). Flip dough onto peel, parchment side up. Carefully remove the remaining sheet of parchment and discard.
With a spoon, spread the pizza sauce all around the dough leaving a 3/4-inch border all around the edge for the crust. Evenly scatter the cherry tomatoes over the top. Brush crust with olive oil. Remove the pizza stone from the oven (be careful, this is HOT. Don’t place it on a cool surface or it may crack.) Carefully slide the dough onto the pizza stone. Bake on the lower third for 10 minutes. [If you are using a baking sheet and your dough doesn't want to slide off it and onto the stone (this does happen to me sometimes, if I have a very sticky or stubborn dough), leave it on the baking sheet—it's not worth trying to force it off and ruining your perfect crust. Instead, stash the stone on the top rack of the oven to keep it hot and set the baking sheet with the crust on the lower rack. Bake the pizza on the sheet for 5 minutes to allow the bottom to "set", then slide it off of the baking sheet and onto the hot stone and continue baking on the stone on the lower rack for 5 additional minutes.]
Remove the pizza from the oven and sprinkle the creamy burrata over the top. Return to the oven, placing it on the upper rack this time and bake for 3 to 4 additional minutes, until the burrata is hot and melty. Transfer the pizza to a cutting board and sprinkle the pizza with a pinch of red pepper flakes and flaky salt. Add the fresh basil. Cut into slices and serve immediately.
TO STORE: Let cooked pizza cool completely, then place in an airtight storage container in the refrigerator for up to 3 days.
TO REHEAT: Place leftover pizza on a microwave-safe plate, and reheat gently until warmed through.
Serving: 1SliceCalories: 212kcalCarbohydrates: 21gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 27mgSodium: 298mgPotassium: 89mgFiber: 2gSugar: 1gVitamin A: 426IUVitamin C: 4mgCalcium: 205mgIron: 0.3mg
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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!