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.
In a small bowl, stir together the olive oil, basil, oregano and salt. Set aside until ready to use.
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.
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.
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.
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.
If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet.
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.
If you enjoy this burrata pizza recipe, give these pizza toppings a try:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you. Thank you for your support so I can continue to share recipes!