Cheesy Basil Pizza
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 large pizzas (serves 6-8)
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Calories
294 kcal
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Course
Main Course
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Cuisine
Italian
Cheesy Basil Pizza
Description
Cheesy Basil Pizza begins with a properly prepared dough that is rolled thinner than desired thickness to allow for rising during baking. The topping of mozzarella and Parmesan provides a melty, golden cheese base baked until bubbling and crust is crisp. Once baked, the pizza is topped with a fresh basil pesto and burrata cheese, which maintain their fresh flavors and creamy texture as a finishing touch. Pine nuts add a mild nutty crunch. This combination balances the richness of the cheeses with bright herbaceous and nutty flavors.
The contrast between the crisp crust and soft cheeses makes this pizza inviting to serve as a casual meal or a shared appetizer. It pairs well with simple salads or light sides that complement the basil and cheese elements.
For best results, the dough should be allowed to rise for 4-8 hours to yield a light crust, and the pesto and burrata are added only after baking to preserve their flavors and texture. Dusting the baking surface with semolina or flour helps achieve a crispier base and prevents sticking.
Ingredients
- 1 pizza dough basic, batch
- semolina flour or regular flour, for dusting
- 1 pesto homemade, batch
- 250 g mozzarella cheese 2 balls
- 2 tbsp Parmesan Cheese freshly grated
- 1 burrata cheese
- 2 tsp pine nuts
Instructions
- You can find step by step photos and instructions on how to make homemade pizza dough here. You also find the BEST recipe for homemade pesto here, it takes 2 minutes to make and tastes incredible!
- Divide the pizza dough into two balls or four if you prefer smaller pizzas. Roll one ball of dough out to your desired thickness remembering it will rise in the oven so always roll the dough thinner than you really want.
- Dust a baking tray or pizza stone with fine semolina or regular flour then transfer the rolled out dough to the tray. Repeat with the second ball of dough and place of a second tray. If you don't have two trays do the second pizza after the first one comes out of the oven.
- Cover the base with mozzarella and parmesan and bake in the oven for 10 minutes until the crust is golden and cheese is bubbling and melted.
- Remove from the oven and top with pesto, burrata and a sprinkling of pepper and pine nuts.
Notes
- Preheat your oven to its highest temperature before baking the pizza to get a crisp crust.
- Allow the pizza dough to rise for at least 4 hours for a lighter, airier crust; shorter rise times will still work but result in a denser crust.
- Use homemade pesto instead of store-bought to achieve the intended fresh basil flavor.
- If burrata is unavailable, substitute with extra mozzarella or a creamy cheese like taleggio.
- Add burrata and pesto after baking to retain their textures and fresh taste.
- Dust baking trays with semolina or regular flour to prevent sticking and help create a crispy crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2large pizzas (serves 6-8)
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 546mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 210IU | 4% |
| Calcium | 201mg | 20% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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