Burrata pizza is baked with a bubbly crust and no-cook tomato sauce, then topped with torn burrata and a zippy arugula salad. It’s crunchy, creamy, fresh and so tasty!
This burrata pizza is the epitome of simple and delicious. We use the best charred and chewy pizza crust, a super fresh tomato sauce and creamy burrata curds to make the perfect weeknight pizza.
It’s better than anything you can get at a local pizzeria-- the bubbly crust is easily the best of the best. And because you’ve made it yourself, you get the chance to use the freshest ingredients you can, get creative with toppings (more ideas here), and enjoy it hot from the oven.
And making homemade burrata pizza couldn’t be easier.
Once you have the pizza dough, the rest of the prep is fast and simple. Blend up a quick no-cook tomato sauce and whisk together a simple balsamic dressing, then start slinging pizzas!
what you need for this burrata pizza recipe:
- pizza dough
- burrata
- parmesan
- whole peeled tomatoes
- tomato paste
- olive oil
- balsamic vinegar
- dijon mustard
- arugula
how to make burrata pizza:
- Make the pizza dough, shape into balls and hold in the fridge until ready.
- Make the tomato sauce: blend up canned tomatoes, olive oil, tomato paste, then strain out excess water.
- Preheat oven and pizza steel to 500° for 45 minutes
- Generously flour the pizza peel and shape pizza dough into a circle
- Spread with pizza sauce
- Bake until crust is bubbly and charred in spots
- While pizza bakes, make a simple arugula salad
- Tear burrata over hot pizza and top with arugula salad and shaved parmesan
- Serve hot
how to put burrata on pizza:
The easiest way to put burrata on pizza is to use your hands to gently tear the ball into pieces, then scatter those directly over the pizza.
You can use a knife to slice the burrata, too, but it tends to be messier than just tearing over the pizza itself. Remember that burrata is a ball of mozzarella filled with curds and cream. It will be messy AND it will be delicious!
I also prefer to add burrata after the pizza has cooked. This preserves the sweet, delicate creaminess of the cheese and it prevents the pizza from getting soggy.
make this pizza your own:
This recipe is the perfect canvas for your own tinkering. I think the big appeal of making pizza at home is getting to experiment with new flavors and ingredients. So don’t stop at this recipe!
Here are some ingredients that go really well with burrata cheese and would be a delicious pizza topping:
- Fresh sliced figs
- Fresh or grilled peaches
- Shaved truffles
- Marinated atichoke hearts
- Thinly sliced prosciutto
- Fresh herbs
- Dollops of pesto
more pizza recipes to try!
hawaiian pizza with caramelized pineapple
caramelized fennel sausage pizza
artichoke pizza with spinach parmesan cream sauce
stuffed focaccia with mozzarella and pistachio pesto
burrata pizza
Burrata pizza is baked with a bubbly crust and no-cook tomato sauce, then topped with torn burrata and a zippy arugula salad. It’s crunchy, creamy, fresh and so tasty!
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 1 12-inch pizza
- Category: Pizza
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
simple tomato sauce
- 1 28-oz can whole peeled tomatoes, drained
- 1 tbsp olive oil
- 1 tbsp tomato paste
- kosher salt
- freshly ground black pepper
burrata pizza
- ½ recipe artisan pizza dough (one 15 oz dough ball)
- ¼ cup shaved parmesan
- 1 ball burrata, drained and brought to room temperature for 20 minutes
- 1 tbsp olive oil
- 2 tsp balsamic vinegar
- ½ tsp dijon mustard
- kosher salt
- freshly ground black pepper
- 1 cup arugula
Instructions
simple tomato sauce
- Squeeze the tomatoes over a bowl or sink to remove the seeds and watery centers. Transfer the tomato flesh to a food processor. Add olive oil, tomato paste, ½ teaspoon kosher salt and several cranks of black pepper. Pulse until mostly smooth. Pour through a fine-mesh sieve and shake for about a minute to remove excess liquid. Transfer to a jar and stir in more salt or pepper if needed.
- Pizza sauce can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
burrata pizza
- Place pizza steel or stone in the oven and preheat to 500°F. Let steel heat up for a full 45 minutes.
- Bring burrata out and let sit at room temperature for at least 20 minutes.
- When oven is ready, generously flour a pizza peel and set aside.
- On a floured surface, flatten the middle of the dough ball into a large disk, leaving a thick 1-inch lip. Pick up the disk, and holding the thick edge, use gravity to shape the dough into a 12-inch circle. Lay on prepared pizza peel and adjust shape into a circle. Jiggle the peel to make sure the dough isn’t sticking; add more flour if it is.
- Spread dough with ⅓ cup tomato sauce, leaving ½-inch border. Slide pizza onto steel and bake for 5 minutes. Turn on the broiler and broil for 2- 4 minutes, or until crust is blistered and charred in spots.
- While pizza bakes, make a simple arugula salad. Whisk together olive oil, vinegar, dijon and a pinch of salt and pepper in a large bowl. Add arugula and toss to coat.
- Remove pizza from oven and let cool slightly. Tear the burrata into bite-sized pieces and scatter over pizza. Top with parmesan and the arugula salad. Slice and serve.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: ⅛th of pizza
- Calories: 117
- Sugar: 1.7g
- Sodium: 326mg
- Fat: 5.9g
- Saturated Fat: 1.4g
- Unsaturated Fat: 4g
- Trans Fat: 0.1g
- Carbohydrates: 26g
- Fiber: 1.1g
- Protein: 5.2g
- Cholesterol: 5.5mg
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