Easy Burrata Pizza

I had my first taste of burrata pizza at a small restaurant in Italy, and I couldn’t believe I’d spent years eating regular mozzarella on my pies. Growing up, pizza night meant the same old toppings from the corner shop – pepperoni, mushrooms, and standard cheese.

Turns out, swapping regular mozzarella for creamy burrata changes everything about homemade pizza. The thing about burrata is that it melts differently – creating these pockets of rich, creamy cheese that make every bite feel special. And the best part? It’s actually easier to work with than you might think.

Which Kind of Burrata Should I Use?

For pizza, you’ll want to look for fresh burrata that comes packed in water or whey – you can usually find it in the specialty cheese section of your grocery store. Each ball typically weighs around 4 ounces, which is perfect since you can use one ball for each half of the pizza. Fresh burrata should be soft and pillowy with a thin outer shell of mozzarella that holds in the creamy stracciatella center. If you can’t find burrata, fresh mozzarella can work as a substitute, though you’ll miss out on that signature creamy center that makes burrata so special. Just remember to drain the burrata well and tear it into smaller pieces rather than slicing it – this helps distribute the cheese more evenly across your pizza and creates those beautiful pools of melted cheese.

Options for Substitutions

This pizza recipe can be adapted with several ingredient swaps if needed:

• Burrata: If you can’t find burrata, fresh mozzarella is your next best option. While it won’t have that creamy center, it’ll still give you that nice melty cheese pull. You could also try buffalo mozzarella for a similar rich taste.
• Heirloom tomatoes: Any ripe tomato variety works here – try Roma tomatoes, cherry tomatoes cut in half, or even regular vine-ripened tomatoes. Just make sure to slice them thin to avoid a soggy pizza.
• Arugula: Not a fan of arugula’s peppery kick? Baby spinach or mixed salad greens make good alternatives. Add them right after baking just like you would with the arugula.
• Balsamic glaze: No balsamic glaze? You can reduce regular balsamic vinegar in a small pan over medium heat until it thickens, or skip it altogether and drizzle with good olive oil instead.
• Pizza dough: Store-bought dough works great, but you can also use flatbread, naan, or even a cauliflower crust for a low-carb option. Just adjust your cooking time based on the crust you choose.

Watch Out for These Mistakes While Cooking

The biggest challenge when making burrata pizza is temperature control – your oven needs to be blazing hot (at least 450°F) and preheated for a minimum of 30 minutes with a pizza stone or baking sheet inside to achieve that perfect crispy crust. A common mistake is adding the burrata too early; instead, wait until the pizza is fully cooked, then tear the burrata into chunks and place it on the hot pizza right as it comes out of the oven – the residual heat will soften it perfectly without making it completely melt away. To prevent a soggy crust, avoid overloading with pizza sauce and pat your tomato slices dry with paper towels before placing them on the pizza. For the best results, add the fresh arugula and drizzle the balsamic glaze only after the pizza has cooled for 2-3 minutes, allowing the burrata to settle while keeping the greens fresh and crisp.

What to Serve With Burrata Pizza?

This rich and creamy pizza pairs perfectly with light, fresh sides that can balance out its indulgent nature. A simple arugula salad dressed with lemon juice and olive oil makes a great starter or side dish – the peppery greens complement the creamy burrata beautifully. If you’re serving this for dinner, try adding some roasted vegetables like zucchini or bell peppers on the side, which provide a nice contrast to the pizza’s richness. For a true Italian experience, pour a glass of crisp white wine like Pinot Grigio or a light red like Chianti, and finish the meal with some fresh fruit like figs or peaches when they’re in season.

Storage Instructions

Keep Fresh: If you have any leftover burrata pizza (which rarely happens at my house!), place it in an airtight container and pop it in the fridge for up to 2 days. Keep in mind that the fresh burrata and arugula are best enjoyed right away, so I recommend adding these toppings only to the portions you’ll eat immediately.

Make Ahead: You can prep some components ahead of time to make pizza night a breeze. The pizza dough can be made or thawed up to 24 hours in advance and kept in the fridge. Just remember to let it come to room temperature about 30 minutes before shaping.

Warm Up: To enjoy leftover pizza, heat it in a preheated oven at 350°F for about 5-7 minutes, or until warmed through. Skip the microwave to prevent the crust from getting soggy. After reheating, add fresh arugula and burrata if you’d like – it makes leftover pizza taste almost like new!

Preparation Time	10-15 minutes
Cooking Time	8-10 minutes
Total Time	18-25 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 50-60 g
• Fat: 70-80 g
• Carbohydrates: 100-110 g

Ingredients

For the pizza base:

• 1/2 cup pizza sauce
• 1 lb pizza dough

For the toppings:

• 1/4 cup sliced fresh basil (for best aroma)
• balsamic glaze
• 1 cup grated parmesan cheese
• crushed red pepper flakes
• 1 cup arugula
• 2 heirloom tomatoes (sliced 1/4-inch thick)
• 8 oz burrata (drained well, I like Belgioioso brand)

Step 1: Preheat and Prepare the Pizza Base (Oven Method)

Begin by preheating a pizza stone in a hot oven set to 450 degrees F.

Roll out your pizza dough thinly to form a pizza crust.

On a pizza peel, add some cornmeal and place the rolled pizza dough on top.

Carefully slide the dough onto the preheated pizza stone and cook for 3-4 minutes until it starts to firm up.

Step 2: Add Initial Toppings (Oven Method)

Remove the crust from the oven and spoon a thin layer of sauce on top.

Add a generous sprinkle of parmesan cheese and lay a few slices of tomato over it.

Return the pizza to the oven and bake for an additional 5 minutes, or until the crust is crisp and cooked through.

Step 3: Prepare and Cook the Pizza (Pizza Oven Method)

For a pizza oven, roll out your pizza dough to the desired thickness.

On a pizza peel, sprinkle a mixture of cornmeal and flour and place the dough on top.

Spread a thin layer of sauce over the dough, then add parmesan cheese and a few slices of tomato.

Use the pizza peel to slide the prepared pizza into the hot, preheated pizza oven.

Rotate the pizza gradually as it cooks to ensure even crustiness all around; this should take about 3 minutes.

Step 4: Add Final Toppings and Serve

Once the pizza is cooked and crisp, remove it from the oven.

Tear a burrata ball into pieces and scatter them across the pizza surface.

Top with fresh basil leaves and a handful of arugula for freshness.

Finish with a drizzle of balsamic reduction for an added flavor punch.

Optionally, sprinkle with crushed red pepper flakes if you desire a touch of heat.

Serve immediately and enjoy the burst of flavors on every slice!