Burrata Pizza
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 slices (2 to 3 servings)
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Calories
250 kcal
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Course
Main Course
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Cuisine
Italian
Burrata Pizza
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You haven't had a homemade pizza like this easy burrata pizza! Decadent burrata cheese baked with pesto or tomato sauce and topped with basil.
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Ingredients
- 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
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Instructions
- 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.
Notes
- 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.
Nutrition Information
Show Details
Serving
1Slice
Calories
250kcal
(13%)
Carbohydrates
29g
(10%)
Protein
11g
(22%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
27mg
(9%)
Potassium
95mg
(3%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
426IU
(9%)
Vitamin C
4mg
(4%)
Calcium
203mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6slices (2 to 3 servings)
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1Slice | |
| Calories | 250kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Potassium | 95mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 203mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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