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Burrata Pizza is an elevated version of the classic pizza Margherita. A chewy pizza crust is topped with roasted garlic oil, pops of blistered cherry tomatoes, extra creamy burrata cheese, and sprinkled with fresh basil and arugula.Pin this recipe for later!
Table of Contents
Why I Love This Burrata Pizza Recipe
- Creamy Burrata – If you’ve never had burrata on pizza, you MUST try it! This fresh Italian cheese is made from cow’s milk and is soft and creamy with a flavor similar to Mozzarella (because it’s made from Mozzarella!).
- Roasted Toppings – Roasting the garlic and tomatoes before topping on the pizza adds so much flavor.
- Store Bought or Homemade Pizza Dough – You can make your own dough, or pick up some at your grocery store to keep it easy.
- Pizza Dough – You can buy fresh or frozen dough at the store, or you can make homemade dough.
- Garlic Cloves – Peeled and roasted cloves are optional, but roasted mellows the flavor a bit so it isn’t so strong.
- Olive Oil, Salt, and Pepper
- Cherry Tomatoes – Grape tomatoes or Roma tomatoes can also be used. I prefer the sweetness of cherry tomatoes.
- Burrata Cheese – Soft and creamy, and no need to shred!
- Parmesan Cheese – Freshly grated off the block cheese is best.
- Fresh Basil Leaves – To keep them from browning, tear instead of cutting with a knife.
- Arugula – A peppery lettuce that pairs perfectly with the indulgent flavor of the cheese.
How To Make Burrata Pizza
See recipe card below for ingredient quantities and full instructions.
The key to making pizza at home is letting your oven fully pre-heat, including preheating the pizza stone or baking steel. You can prep the other ingredients while it preheats. I usually roast some garlic too, for about 45 minutes, but this step is optional.
Roast Tomatoes – Toss the cherry tomatoes with a little of the roasted garlic oil and roast on a sheet pan for about 10 minutes or until blistered and softened. You can pop them with a fork to let the excess water escape. Move the pizza stone/steel to the middle rack.
Prepare Pizza – Tear the burrata on a plate and blot away some of the excess moisture. Roll and stretch out your pizza dough and top with some of the garlic oil, torn pieces of burrata, roasted garlic cloves, tomatoes, and parmesan cheese.
Bake Pizza – Transfer the pizza onto the pre-heated stone/steel in the oven and bake until the crust is firm and browned.
Serve – Remove the pizza from the oven and top with the fresh basil and arugula.
Roasted Garlic 🧄
It takes a little extra time and effort, but not much, to roast some garlic to add to your pizza. I love to do this with any homemade pizza when I have the time.
While the dough is rising, you can roast the garlic cloves by adding them to an oven safe dish and adding a little salt as well as enough oil to cover the cloves. Roast in the oven until they are golden and soft, about 45 minutes. Once finished roasting, increase the oven temperature.
You can also make roasted garlic from whole bulbs of garlic if you like.
Burrata is made of fresh mozzarella cheese that is filled with extra soft mozzarella and cream. When you break open a ball of burrata the creamy filling comes out.
Mozzarella is a semi-soft Italian cheese with a mild flavor. Since burrata is made from mozzarella, they are similar in flavor but burrata has a creamy filling.
In addition to on pizza, you can eat burrata cheese uncooked on top of pasta, salad, crostini, or served simply with slices of bread.
Instead of the toppings listed in the recipe, you can mix it up with other toppings! The key is not to overload the pizza with toppings or it gets too heavy for the pizza crust to support. Try one of these:
- Crumbled and Cooked Italian Sausage
- Diced Pancetta – Cooked in a skillet first.
- Roasted Red Peppers
- Red Pepper Flakes – To add a kick of spice.
Leftover pizza can be kept in the fridge for up to 3 days. To reheat, place in a 450℉ oven until the crust crisps up and the toppings are hot, about 5 minutes. You can also place it in a large covered skillet on the stovetop on low until heated through.
- Pizza Dough – This recipe was developed using frozen yeast-based pizza dough. Some grocery stores also sell balls of fresh refrigerated pizza dough, or you can check with your local pizza shop and ask to purchase a ball of dough. I do not recommend using refrigerated canned pizza dough like Pillsbury.
- Don’t Overload with Toppings – Don’t overload the pizza with toppings. The burrata is a very wet cheese that is filled with cream and cheese shreds. Too much on one pizza and it may turn out too soggy.
- Preheat the Stone – Preheating the baking stone or pizza steel is very important to get a quick cooking pizza with a crispy bottom crust. If you do not have a baking stone, you can use a large preheated upside down sheet pan or cookie sheet.
- Broil for Extra Browning – If your pizza is cooked, but you’d like it a little more browned on top, you can broil the pizza for 2-3 minutes at the end of the cooking time.
- Add Fresh Greens after Cooking – Adding the basil and arugula after cooking prevents it from burning and turning crispy, and keeps the flavor bright.
More Pizza Recipes
- 16 ounces frozen or fresh pizza dough ball thawed
- 10 garlic cloves (optional) peeled
- ½ cup olive oil
- 1 teaspoon salt divided
- 2 pints cherry tomatoes
- ½ teaspoon black pepper
- 8 ounces burrata cheese
- ¼ cup parmesan cheese freshly grated
- ½ cup fresh basil leaves torn
- 1 cup arugula
- Thaw pizza dough according to package directions (if needed).
- Preheat oven to 325℉. Place a baking stone or pizza steel on the bottom rack.
- (Optional) While the dough is rising, add the peeled garlic cloves and ½ teaspoon salt to a small, oven safe ramekin. Use enough olive oil to just cover the cloves. Place in the oven and roast for 45 minutes to 1 hour. The garlic cloves should be golden and soft.
- Increase oven temperature to 500℉.
- Using 1-2 tablespoons of the roasted garlic oil, toss with the cherry tomatoes, pepper and remaining half teaspoon salt. Roast on a sheet pan in the oven for 10 minutes until blistered and softened. Pop to tomatoes with a fork to allow excess water to flow out. Move the pizza stone to the middle rack of the oven.
- Tear the burrata onto a plate, and blot away some of the excess moisture with clean paper towel.
- Roll and stretch the dough out until roughly ¼ inch thick. This is a rustic pizza, don’t worry about getting a perfect shape. Top the dough with some of the garlic oil, torn pieces of burrata, roasted garlic cloves, blistered tomatoes, and parmesan. Carefully transfer pizza and bake on the pre-heated stone for 7-10 minutes, or until the crust is firm and browned. Once pizza is removed from the oven, sprinkle it with fresh basil and arugula.