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Burrata pizza - Image 3

Creamy Burrata Pizza

This gourmet burrata pizza features a crispy, chewy crust topped with a simple San Marzano tomato sauce, fresh mozzarella, and creamy burrata cheese. Finished with fresh basil and a drizzle of high-quality olive oil, it's a restaurant-quality dish made easily at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pizza dough store-bought or homemade, at room temperature
  • 1 14.5 oz can San Marzano tomatoes preferably D.O.P. certified
  • 1 clove garlic minced
  • 1/2 tsp dried oregano
  • 1 pinch red pepper flakes optional
  • 1 tbsp extra virgin olive oil plus more for drizzling
  • 8 oz fresh mozzarella cheese torn into small pieces
  • 8 oz burrata cheese one large ball or two small
  • 1/4 cup fresh basil leaves
  • to taste flaky sea salt such as Maldon

Equipment

  • Pizza stone or steel
  • Pizza peel or rimless baking sheet
  • Large mixing bowl
  • Parchment paper

Method
 

  1. Preheat your oven and pizza stone or steel to 500°F (260°C) for at least 45 minutes. Meanwhile, make the sauce by crushing the San Marzano tomatoes by hand in a bowl. Stir in the minced garlic, oregano, red pepper flakes (if using), and 1 tbsp olive oil. Season lightly with salt. The sauce should be rustic and chunky.
  2. On a lightly floured surface, stretch your room-temperature dough into a 12-inch round. Don't use a rolling pin—use your knuckles to gently stretch from the center outwards. This preserves the air bubbles in the crust for a better texture. Transfer the shaped dough to a piece of parchment paper.
  3. Spread a thin, even layer of the tomato sauce over the dough, leaving a 1/2-inch border for the crust. Scatter the torn fresh mozzarella pieces evenly over the sauce. The mozzarella provides the base melt, while the burrata will be added later for its signature creaminess.
  4. Carefully slide the pizza (on the parchment) onto the preheated stone or steel. Bake for 10-12 minutes, or until the crust is puffed and golden, and the cheese is bubbly and slightly spotted. The high heat is crucial for a crisp, blistered crust.
  5. Remove the pizza from the oven. Immediately tear the burrata ball(s) and distribute the creamy center and outer shell over the hot pizza. Scatter fresh basil leaves, drizzle generously with your best extra virgin olive oil, and finish with a sprinkle of flaky sea salt. Slice and serve immediately.

Notes

Chef's Tips:
• For the crispiest crust, preheat your oven and pizza stone for a full hour.
• Avoid over-saucing the pizza, as a wet center will make the crust soggy.
• Serve immediately after adding the burrata for the best texture and experience.
Food Safety:
• Ensure pizza reaches an internal temperature of 165°F (74°C) in the center
• Refrigerate leftovers within 2 hours of baking