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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Burrata Pizza

Posted by: ari | well seasoned

Give homemade pizza the star treatment by adding copious amounts of arugula pesto, fresh balls of creamy burrata cheese, sweet garlic confit, and toasted pine nuts. Burrata pizza is so delicious, bet you can't stop after one slice!

recipe +-

Posted by: ari | well seasoned
Homemade burrata pizza with garlic confit
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Burrata Pizza

Give homemade pizza the star treatment by adding copious amounts of arugula pesto, fresh balls of creamy burrata cheese, sweet garlic confit, and toasted pine nuts. Bet you can't stop after one slice!
Prep Time15 mins
Cook Time10 mins
Resting Time5 mins
Total Time30 mins
Course: Dinner
Cuisine: Italian
Keyword: baking steel, burrata cheese, homemade pesto
Servings: 5 servings
Calories: 221kcal
Author: ari | well seasoned


  • Baking steel or pizza stone


  • 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 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


  • 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.
  • 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! Just before cutting, drizzle pizza with extra virgin olive oil and flaky sea salt. Slice and serve immediately.


  • 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.


Serving: 2slices | Calories: 221kcal | Carbohydrates: 3g | Protein: 10g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 238mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1049IU | Vitamin C: 2mg | Calcium: 305mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!