Thin & Crispy Burrata Cheese and Pesto Pizza
If you want a pizza that feels a little special, this Burrata Pizza more than delivers! Peppery arugula pesto, roasted garlic, and toasted pine nuts add layers of flavor, while creamy burrata melts beautifully over a crisp crust. Perfect for an elevated pizza night at home.
Servings: 5 servings
Calories: 221kcal
Video
Equipment
Baking steel or pizza stone
Ingredients
- 1 (16 oz) pizza dough, store-bought or homemade
- ½ cup pesto, store-bought or homemade
- 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/245°C. 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 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
- Pizza peel tip: A pizza peel makes transferring pies to a baking steel much easier. For an extra crispy crust, bake the pizza directly on the steel.
- Burrata amount: Burrata typically comes two 4-oz balls per container. Two will work, but I love to splurge and use three.
- Freezing: Assemble and bake the pizza as directed up to the point of adding the burrata. Cool completely, slice, then freeze in airtight containers for up to 3 months.
Nutrition
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
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