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Burrata Pizza

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 slices (2 to 3 servings)
Calories: 250 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.]
  5. 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

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

% 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.