Meet your newest obsession: Burrata Pizza. If you love creamy, luscious, melt-in-your-mouth burrata cheese, you’ll be head-over-heels for this easy homemade pizza! Top your favorite pizza dough with bright, herbaceous arugula pesto, add a generous sprinkle of pine nuts (plus roasted or confit garlic if you’re feeling fancy!), then bake until golden and crispy.
What To Expect
The moment you pull this from the oven, tear into a few fresh balls of burrata and watch as they slowly melt onto the warm dough. Finish with peppery arugula, fresh basil, a drizzle of extra virgin olive oil, and a pinch of flaky sea salt. The result? A pizza that is downright irresistible. And yes, both homemade pizza dough or store-bought will work beautifully here!
For more elevated dinner recipes made with homemade arugula pesto, try my chicken pesto pasta with mascarpone cheese or cheesy breakfast polenta with pesto and soft-boiled eggs.
Why You’ll Love This Sheet Pan Pizza
- Creamy burrata: There’s something magical about warm burrata–it’s milky interior melts into each bite!
- Versatile sauces: While I love pesto (I have several homemade pesto recipes for you to try!), you can easily switch it up with a classic red sauce, like homemade marinara, or a dreamy white sauce.
- Simple, yet gourmet: Even if you use store-bought dough, this pizza feels elevated and special.
- Crispy curst: Baking on a preheated pizza stone (or in a hot oven) ensures a crisp, perfectly baked crust every time.
Simple Step-by-Step Instructions
First, make homemade pizza dough or pick one up from your favorite pizza shop! (Yes, they will often sell you dough for a couple dollars!) Here’s the quick overview:
- Prepare the sheet pan: Preheat your oven to at least 450°F, placing a pizza stone or steel inside to warm up for 30–60 minutes if you have one. Lightly coat a rimmed baking sheet with olive oil, then roll or stretch your dough onto the pan.
- Assemble the pizza: Spread pesto across the dough, sprinkle on pine nuts or garlic confit if desired, and bake for about 10 minutes, rotating once halfway through, until the crust is crisp.
- Finish with burrata and toppings: As soon as it comes out, tear burrata into pieces on top, letting it melt slightly. Finish with crushed red pepper flakes, fresh greens, a drizzle of olive oil, and a sprinkle of flaky sea salt, then let it rest for about five minutes before slicing.
Tip: A pizza peel helps with easy transfers to and from a pizza stone. If you’re using a stone, you can shape and top the dough on a lightly floured pizza peel, then slide the pizza directly onto the stone for an extra crispy crust.
Pizza Is Incredibly Freezer-Friendly!
Freeze: Bake the pizza without the burrata, then allow it to cool completely. Slice and freeze in an airtight container for up to 3 months.
Reheat: Place frozen (or defrosted) slices on a rimmed baking sheet in an oven set to 350°F for 5–10 minutes, or until heated through. Add fresh burrata and pepper flakes just before serving, then let the cheese warm and melt for a few minutes.
What To Do With Leftover Pesto
If you happen to have leftover pesto sauce that needs to be used up, I’m a big fan of this cheesy braided pesto bread. The stand mixer does most of the work, and it’s fantastic alongside savory dishes or slathered with butter for breakfast!
If you make this thin crust burrata cheese pizza, please let us know by leaving a review and rating below–we’d love to hear how it turned out!
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Thin & Crispy Burrata Cheese and Pesto Pizza
Video
Equipment
Ingredients
- 1 (16 oz) pizza dough, store-bought or homemade
- ½ cup arugula or basil pesto, store-bought or homemade, see note below
- 2 Tbsp pine nuts
- 2 Tbsp garlic confit, or crushed garlic
- 2-3 (4 oz) balls burrata cheese, (they typically come 2 to a container at the store!)
- ½ tsp crushed red pepper flakes
- 1 cup arugula
- ¼ cup fresh basil
- high quality extra virgin olive oil
- flaky sea salt
Instructions
- Prepare the sheet pan. Preheat an oven to 475°F. If using a pizza stone, place in oven while it preheats. Leave it in there for at least 30-60 minutes. This ensures a super crispy pizza crust.
- Prepare the pizza dough. Lightly drizzle olive oil on a rimmed baking sheet, then roll out or use hands to carefully shape pizza dough right in pan. Dollop with ½ cup arugula pesto or store-bought pesto, then use a spatula to evenly spread across dough. Top with 2 Tbsp pine nuts and 2 Tbsp garlic confit or roasted garlic, if using.
- Cook the dough. Bake for 10 minutes, rotating the pan halfway through, until fully cooked and crispy on the bottom.
- Add burrata, then serve. As soon as you remove the pizza, add freshly ripped balls of burrata cheese. Sprinkle generously with ½ tsp crushed red pepper flakes, 1 cup fresh arugula, ¼ cup fresh basil leaves, and as much extra pesto as you like! Just before cutting, drizzle pizza with extra virgin olive oil and flaky sea salt. Slice and serve immediately.
Notes
- I love homemade arugula pesto, but feel free to use your favorite recipe or store-bought brand.
- A pizza peel makes transferring pies to the baking steel easy. Consider baking the pizza directly on a pizza peel for an extra crispy crust.
- Burrata cheese typically comes two (4 oz) balls to a container. You can get away with using 2 balls, but I like to splurge and add three.
- To freeze: Assemble and cook pizza according to instructions up until burrata is added. Allow to cool completely, then slice. Freeze pizza in airtight, storage safe freezer containers. Pizza will keep up to 3 months in the freezer.
- To reheat: place frozen or defrosted pizza on a rimmed baking sheet, then reheat in an oven set to 350°F for 5-10 minutes, or until heated through. Once hot, add burrata and red pepper flakes. Let pizza sit for 5 minutes to allow the burrata cheese time to melt a bit, then serve.
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