We can’t put into words how deeply we love burrata. It’s creamy, luscious, and milky. Pretty much any dish can be improved upon with its addition. Which is why we insist you add this Burrata Pizza to your dinner rotation today!
Use store-bought or homemade pizza dough, then layer with arugula pesto (or your favorite pre-made pesto!) and bake. Finish the cooked pie with more fresh burrata cheese than you this is necessary!
You could stop there, but go ahead and give the whole pie a healthy drizzle of extra virgin olive oil and a sprinkle of flaky sea salt. Burrata pizza is over the top, outrageously delish!
Looking for more pizza recipes? Be sure to check out our BBQ Chicken Pizza and our Burrata Pizza!
Ingredient Notes
- Store-bought or homemade pizza dough
- Your favorite pesto sauce (we use homemade arugula pesto, it’s our go-to!)
- Pine nuts
- Garlic confit
- Fresh burrata cheese
- Toasted pine nuts
- Fresh arugula
- Basil
Could you add a white sauce of red sauce? Yes! We stick with pesto, but you could substitute your favorite homemade or store-bought marinara, pizza sauce, or white sauce.
As is often the case in the Well Seasoned house, we think this pie is best when drizzled with extra-virgin olive oil and a healthy pinch (or 3!) of flaky sea salt just before serving.
How To Make Burrata Pizza
First, make homemade pizza dough or pick up from your favorite pizza shop! (Yes, they will often sell you dough for a couple dollars!)
- Preheat an oven to at least 450F. Higher is better! We often go to 475F or 500F.
- 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.
- 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 arugula pesto or store-bought pesto, then use a spatula to evenly spread across dough. Top with pine nuts and garlic confit or roasted garlic, if using.
- Bake for 10 minutes, rotating the pan halfway through, until fully cooked and crispy on the bottom.
- As soon as you remove the pizza, add freshly ripped balls of burrata cheese.
- Sprinkle generously with crushed red pepper flakes, fresh arugula, fresh basil leaves, and as much extra pesto as you like!
Let the pizza sit for at least 5 minutes to cool down and give the burrata cheese enough time to melt a little.
A pizza peel makes transferring pies to the baking steel easy! You can of course bake burrata pizza directly on a pizza peel for an extra crispy crust.
Make Ahead, Leftovers, and Storage!
Pizza is one of the most freezer-friendly foods out there! 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 350F for 5-10 minutes, or until heated through.
Once hot, add burrata and red pepper flakes. Again, let the pizza sit for 5 minutes to allow the burrata cheese time to melt a bit, then serve.
Love burrata pizza? We have a feeling you’ll swoon over homemade pesto bread!
If you make this Burrata Pizza, please let us know by leaving a review and rating below.
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
For more quick dinners we love, check out the following:
- Grilled chicken wings
- Lamb burgers with tzatziki
- Easy chicken parmesan
- Stuffed portobello mushrooms
- Sheet pan chicken meatballs with goat cheese
30-Minute Burrata Pizza with Pesto
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
- Preheat an oven to 475F. 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
- We love this homemade arugula pesto recipe, but feel free to use your favorite store brand. Basil pesto is totally fine to substitute.
- A pizza peel makes transferring pies to the baking steel easy! You can of course bake burrata pizza directly on a pizza peel for an extra crispy crust.
- Burrata cheese typically comes 2 (4 oz) balls to a container. You can get away with using 2 balls, but we like to splurge and add 3. We’re sure you can figure out a way to use the remaining ball of cheese… braised beef pappardelle perhaps?
- To freeze: qssemble 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 350F 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.
Let us know your thoughts!