I recently took a love language test, but I’m skeptical of the results. My score read something other than Burrata Pizza.
If you haven’t tried burrata cheese yet (like in this Burrata Salad), it’s sure to be your sweet siren song too.
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.
I’ve also included a few key tips for burrata pizza success. I’ll say this again below for emphasis, but when you are making a classic Italian pizza like this one, my biggest tip is: DO NOT OVERDO IT ON THE TOPPINGS.
We Americans like to supreme our pizzas. With burrata pizza, restraint is the move. Keep it all about the burrata itself. Don’t worry, you can go crazy with the toppings when you make Flatbread Pizza.
Ideas: Some blistered cherry tomatoes. Maybe some prosciutto and a handful of arugula. Drizzle on a balsamic reduction if you absolutely must. Just keep it simple and classic. Velvety, lightly sweet, and unadulterated burrata floating atop a crispy, chewy crust will be your reward.
What is Burrata
Think of burrata as mozzarella taken to the next level. It starts with fresh mozzarella, which is a semi-soft Italian cheese made from cow milk or (even better) water buffalo milk.
Burrata is made by taking fresh mozzarella and forming it into a pouch, then filling it with an extra soft mozzarella and CREAM. It’s pure luxury, and if I were queen, I would eat it every day.
Where to Buy Burrata
Fortunately for our cheesy needs, burrata is now widely available throughout the US, including in grocery stores. Even our local Wisconsin stores sell it. If you don’t see it at your own store, ask! If they don’t have it now, hopefully the requests will prompt wider distribution.
I used to see burrata only in restaurants in larger cities (my first burrata pizza was in Los Angeles), where I ordered it at every opportunity. Now, I still order it at every opportunity, and I’m pleased to be able to easily purchase burrata at the store to make my own burrata pizza at home.
How to Make Whole Burrata Pizza
This pizza really only needs three ingredients (four, if you count the salt we add to ours). Once you have the burrata cheese, it’s easy-peasy to stretch the dough, top it off, and bake.
The Core Ingredients
- 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.
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.
- To roast garlic: start by removing any loose skin from the garlic head and slice about 1/2 inch off the top to expose part of the cloves. Place the garlic head in the center of a sheet of aluminum foil. Sprinkle with salt and pepper, and drizzle with a little olive oil. Fold up the sides of the foil and cover the top of the garlic head to make a tidy packet. Place the packet in a small baking dish. Roast at 400 degrees F until the cloves are completely soft (about 1 hour). Remove and let cool completely. Squish the garlic out of the cloves, then scatter over the pizza.
- Let’s start by setting your oven to 500 degrees F (hot temps = perfect crust!), then place your pizza stone in the lower third of the oven.
- Make a work surface by laying out a large sheet of parchment paper. Coat the parchment paper with nonstick spray, place the dough in the middle, then mist the top of the pizza dough ball with nonstick spray too.
- Grab your rolling pin, and make a circle with your dough (about 10 inches). It doesn’t have to be perfect.
- Cover the circle with the second sheet of parchment paper, then continue to roll the dough until it’s about 11 1/2 inches. The second sheet of parchment will make your rolling pin life far easier.
- Remove the parchment paper from the top of the dough, and dust lightly with flour. Coat your pizza peel with all-purpose flour too, then use the parchment paper to flip your dough onto it (parchment paper side up). Remove and discard the remaining parchment.
- Spread that yummy 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). Wait to add the burrata. That part is coming shortly.
- 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.
- 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.
- Transfer the pizza to a cutting board, and sprinkle with spices and fresh basil as desired. Cut your pizza into slices, and serve. Prepare to be enveloped in melted cheese gloriousness!
Tips for the Best Homemade Pizza
- DO NOT OVERDO THE TOPPINGS. 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.
- Bake in a HOT Oven. I crank my oven all the way up to 500 degrees F to mimic the classic Neapolitan wood ovens, which can soar above 900 degrees F.
- Use a Pizza Stone. If you plan to make homemade pizza often—or if you find yourself making frozen pizza or reheating delivery pizza on a semi-regular basis—it’s 100% worth buying a pizza stone (this is the one I’ve owned for 8+ years. This one is less expensive and has great reviews). I truly can tell a difference. It makes the bottom of the crust just crispy enough to support the toppings, without burning it. If you don’t have a pizza stone, you can use a baking sheet for this burrata pizza recipe.
- Preheat Your Pizza Stone. This will give you the very best, most crisp crust. Place your stone in the oven as soon as you start to preheat it, and let it sit in there for at least 30 minutes (purists will tell you an hour, but even 30 minutes makes a difference).
- Bake in the Lower Third of Your Oven. This helps crisp the bottom of the crust. If I want my toppings more blistered, I’ll use the middle rack, or move the pizza to the upper third during the last few minutes of baking.
What To Do if Your Pizza Sticks to the Peel (and What to Do if You Don’t Have a Peel)
So, I should probably buy a pizza peel. I don’t own one just yet, so here’s my hack for baking homemade pizza without a pizza peel.
- You can use the back of a flat baking sheet to slide your pizza dough onto the stone, instead of a pizza peel (do not use a baking sheet like this one that is textured, as the dough will not slide off as easily).
- If your dough sticks and doesn’t want to slide off the baking sheet, DO NOT FORCE IT. You won’t win. Instead, pop it into the oven on the sheet for a few minutes. Once the bottom of the dough sets, move the pizza from the baking sheet to the pizza stone to finish baking.
And to be a bit bossy (again). I do own a pizza stone and find it more essential to making perfect homemade pizza than a pizza peel. If you are only going to buy a peel or a stone, I’d choose the stone.
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:
Write yourself a love letter, and bake up a Burrata Pizza sometime very, very soon!
- 1 Homemade Whole Wheat Pizza Dough or 1 store bought pizza dough
- 1/2 tablespoon extra virgin olive oil
- 1/2 cup pizza sauce or pesto sauce
- 1/2 cup cherry tomatoes or grape tomatoes halved
- 8 ounces burrata cheese
- 1/8 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. 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.
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