This Burrata Pizza recipe has is cooked with fresh tomatoes and parmesan cheese and topped with fresh burrata, arugula, and a balsamic reduction. It is fresh, delicious, and will become your new pizza night staple!
Do you love pizza recipes? Try my Thai Chicken Pizza, Pesto Veggie Pizza, Calzones, or Detroit-Style Pizza!
Why I love this pizza recipe:
- Fresh – You can’t beat the flavor of all of the fresh ingredients on this pizza. The freshly grated parmesan, burrata, sliced tomatoes, and arugula are such a wonderful pairing.
- Quick – Pizza night is always a winning kid-friendly meal and I love that I can prep the dough in the morning, and make pizza really fast (especially in my Ooni)!
- Delicious – Burrata on homemade pizza may be my favorite thing. If you love burrata, check out my Burrata Salad, or Burrata Appetizer!
How to make Burrata Pizza:
Roll Out Dough: Roll out dough thinly to form a pizza crust. If cooking in the oven, bake pre-bake the dough at 450 degrees F (on a hot pizza stone, or in a pizza pan) for 4-5 minutes. (Pre-bake not necessary if you are using a pizza oven).
Spread Sauce: Spoon a thin layer of pizza sauce over the dough. Top with parmesan cheese and a few slices of tomato.
Bake: Bake on pizza stone in oven at 450°F for 5 minutes, or cook in a preheated pizza oven, rotating gradually until cooked and crisp on all sides – usually about 3 minutes. Place on cooling rack.
Add Toppings: Tear burrata into small 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.
Recipe Variations:
- Baking Tray: No pizza stone or pizza oven? Use a large baking tray, placed upside down, as a makeshift” pizza stone”. Allow it to preheat and warm up in the oven. Once hot, slide pizza on top to bake.
- Pizza Dough: My homemade pizza dough recipe will make two large pizzas, or use good quality store-bought dough from Trader Joes, Winco, or Whole Foods—which will also be enough for 2 pizzas.
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Burrata Pizza
Equipment
Ingredients
- 1 lb pizza dough*
- 1/2 cup pizza sauce , (or use pesto sauce)
- 1 cup freshly grated parmesan cheese
- 2 heirloom tomatoes , or a few small Campari tomatoes, thinly sliced
- 8 oz burrata , (two 4oz balls)
- ¼ cup fresh basil leaves , sliced
- 1 cup Baby arugula
- balsamic reduction
- crushed red pepper flakes , optional
Instructions
- For Oven Method: 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.
- For Pizza Oven: Roll out pizza dough. Sprinkle a pizza peel with cornmeal and flour and place the pizza dough on top. Spread with a thin layer of sauce. Top with parmesan cheese and a few slices of tomato. Use pizza peel to slide the pizza into hot, preheated pizza oven. Rotate gradually, until cooked and crisp on all sides—usually takes about 3 minutes.
- Add Final Toppings: 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.
Notes
Nutrition
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