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Burrata Pizza
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This burrata pizza finished with a drizzle of herb oil 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 give instructions for in the oven or a 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 burrata pizza recipe is inspired by the tomato pies of New Haven, Connecticut, the burrata pizza at L’industrie and 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 so well with the hot pizza. Once you’ve tried this, the next recipe you need to make is this elote pizza or St. Louis-style pizza (thin cracker crust).
Key Ingredients in This Recipe
- Pizza dough – Either make your own quick and easy pizza dough, 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.
A full ingredient list with exact amounts can be found in the recipe card below.
special equipment
My pizza essentials! To make the best pizza in an oven I recommend using the following:
- Pizza stone – To cook pizza evenly in the oven heat the pizza stone with the oven.
- Pizza peel – This makes it easy to transfer the pizza to and from the oven
- Wire cooling rack – This keeps the underside of the pizza as crispy as possible.
- Metal tray – Cut and serve pizza on a metal tray.
For instructions without a pizza stone or in a pizza oven see below!
About Par-baking
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 you don’t have a pizza stone
If you do not have a pizza stone/pizza peel then prepare the dough on a lightly greased baking sheet.
Instructions to Make Burrata Pizza 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.
How to Make Burrata Pizza (Step-by-step)
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.
How 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. In this case I recommend removing the burrata before reheating and adding it back after warming.
FAQ – Frequently Asked Questions
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.
Yes! 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.
Yes! If you do not have a pizza stone/pizza 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. Remove burrata before warming and replace after heating.
Other Recipes to Try
If you enjoy this burrata pizza recipe, give these pizza toppings a try:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Burrata Pizza
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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.
Nutrition:
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Super fun to make and tastes like pizzeria quality pizza
Thanks for sharing!
This was great tasting pizza!!
Exceptional taste!
My first homemade pizza!