Burrata Pizza
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This is my absolute favorite pizza recipe to make. My husband Aaron and I make it every time we fire up our Ooni pizza oven. I like it because it has such simple flavors, like a margarita pizza elevated to the next level. It doesn’t need as much prep as recipes with more complex ingredients.
This recipe is inspired by the tomato pies of New Haven, Connecticut and by Jon & Vinny’s “LA Woman” pizza. I start with a simple base of my 5 minute tomato sauce topped with freshly grated Parmesan cheese and basil. Once it’s cooked I finish the pizza with plenty of additional Parmesan, a homemade herb oil and the piece de resistance: creamy burrata broken up into pieces. The cold cheese contrasts with the hot pizza.
Burrata Pizza
Table of contents
Key Ingredients in This Recipe
- Pizza dough – Either make your own pizza dough using my simple recipe here, or use store bought dough. Find pre-made dough in the refrigerated section of Trader Joe’s and Whole Foods. I also recommend checking if your local pizza spot sells their dough – a great way to support local restaurants! If using chilled pizza dough let it sit for about 30 minutes to an hour at room temperature prior to rolling it out.
- Pizza sauce – I recommend using my recipe for this 5 minute tomato sauce. It’s made with crushed tomatoes and a few additions for a flavorful base with fresh tomato flavor.
- Parmesan – I recommend freshly grating the cheese onto this pizza using a microplane or cheese grater rather than buying pre-grated cheese. I find it is typically a higher quality when you buy a block and it melts better into the pizza. I add Parmesan both on top of the pizza sauce before and after it’s cooked.
- Burrata – Burrata is a soft cow’s milk cheese from Italy. It’s essentially mozzarella cheese filled with a creamy interior. The cold burrata contrasts well with the crisp crust and simple tomato sauce base.
- Basil – Torn fresh basil adds a fresh element to the pizza while dried basil is added to olive oil for a flavorful finishing touch.
How to Make Burrata Pizza
Step 1: Make herb oil.
In a small bowl, stir together the olive oil, basil, oregano and salt. Set aside until ready to use.
Step 2: Shape pizza dough.
Place pizza stone on a grill or in the oven and heat to 500ºF (260ºC). Divide the dough in half. Lightly flour a work surface with semolina flour, working one half at a time, press out each half of the dough into a 10” (25cm) circle. The dough should be fairly thin. Generously spread cornmeal over the pizza peel then add the dough on top.
Step 3: Par-bake pizza (if cooking in the oven).
Work one pizza at a time. Use a pizza peel to slide the dough onto the pizza stone. Rub half the olive oil over the dough and cook until the crust is a pale brown and bubbly, about 6 minutes.
Step 4: Assemble pizza.
Spread pizza sauce evenly over the pizza, leaving about 1” (2.5cm) around the edges for the crust. Top with basil leaves and ¼ cup Parmesan cheese. Continue to cook until the crust is golden brown and the Parmesan has melted, about an additional 6 minutes.
Step 5: Finish the pizza.
Transfer the pizza to a cooling rack so the crust remains crisp. Top with an additional ¼ cup Parmesan cheese followed by pieces of torn burrata. Garnish with a drizzle of the herb oil then cut into pieces and serve. Repeat with the remaining pizza dough and toppings.
FAQ – Frequently Asked Questions
Why isn’t the cheese cooked onto the pizza?
Burrata cheese has such a fresh, creamy texture on the inside that can get lost if it’s baked. Adding it to the pizza after it’s cooked allows the unique flavor to shine.
Why should I par-bake the pizza dough?
This method is great when cooking pizza, using lower heat methods like an oven. It’s not going to get as hot as a grill or pizza oven, so partly baking the crust before adding the toppings makes for a crisp base crust. This way it doesn’t get soggy – you want some structural integrity with each slice.
How can I make this in a pizza oven?
If making in a pizza oven there’s no need to par-bake the crust since it will get to a much higher heat than in an oven or on a grill (around 850ºF / 454ºC). Simply assemble the pizza toppings as noted in the recipe then bake in the Ooni Pizza Oven for 3-4 minutes, rotating with a metal pizza peel frequently. Then let cool slightly on a wire cooling rack before transferring to a cutting board to cut into slices.
What should I do if I don’t have a pizza stone?
If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet.
What’s the best way to reheat pizza?
With thin crust pizza like this, the bottom crust is important. I like to reheat my pizza first in a cast iron pan or skillet over medium-low heat until the crust is crisp, then broil in the oven on high until the cheese is bubbling and hot.
Other Recipes to Try
If you enjoy this burrata pizza recipe, give these pizza toppings a try:
Burrata Pizza
Ingredients:
For the herb oil:
- ¼ cup extra-virgin olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
For the pizza:
- 1 pound prepared pizza dough
- Semolina flour, as needed
- Cornmeal, as needed
- 2 tablespoons extra-virgin olive oil
- ¾ cup pizza sauce, divided
- ¼ cup torn basil leaves, divided
- 1 cup freshly grated Parmesan cheese, divided
- 8 ounces burrata cheese, divided
Instructions:
For the herb oil:
- In a small bowl, stir together the olive oil, basil, oregano and salt. Set aside until ready to use.
For the pizza:
- Place pizza stone on a grill or in the oven and heat to 500ºF (260ºC).
- Divide the dough in half. Lightly flour a work surface with semolina flour, working one half at a time, press out each half of the dough into a 10” (25cm) circle. The dough should be fairly thin. Generously spread cornmeal over the pizza peel then add the dough on top.
- Work one pizza at a time. Use a pizza peel to slide the dough onto the pizza stone. Rub half the olive oil over the dough and cook until the crust is a pale brown and bubbly, about 6 minutes.
- Spread pizza sauce evenly over the pizza, leaving about 1” (2.5cm) around the edges for the crust. Top with basil leaves and ¼ cup Parmesan cheese. Continue to cook until the crust is golden brown and the Parmesan has melted, about an additional 6 minutes.
- Transfer the pizza to a cooling rack so the crust remains crisp. Top with an additional ¼ cup Parmesan cheese followed by pieces of torn burrata.
- Garnish with a drizzle of the herb oil then cut into pieces and serve. Repeat with the remaining pizza dough and toppings.
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