This homemade Burrata Pizza recipe is going to win your next pizza night! It's bursting with flavor from the fresh tomatoes, parmesan, burrata, arugula, and a drizzle of an incredible balsamic reduction to bring all the flavors together.
Burrata Pizza just makes sense!
As much as I've always loved fresh mozzarella slices on my margherita pizza, adding Burrata unlocks next level goodness! This Burrata Pizza recipe is one of my go-to pizza recipes; the fresh parmesan, burrata, sliced tomatoes, and arugula just pair together so beautifully and I can't get enough!
Ever since we got an Ooni pizza oven we have pizza night once a week choosing from these pizza recipes, and my easy pizza sauce. – it's worth it! And if you love this burrata, make my Burrata Appetizer and Burrata Salad!
How to make Burrata Pizza:
Roll Out Dough and Spread Sauce: Use a rolling pin to roll out the pizza dough until it's thin. If you're cooking your pizza in the oven, pre-bake the dough on a hot pizza stone, or in a pizza pan at 450°F (230°C) for 4-5 minutes. If you're using a pizza oven, you don't need to pre-bake it. Spoon a thin layer of pizza sauce over the dough then top with parmesan cheese and a few slices of tomato.
Bake and Add Toppings: If you are using a pizza stone, bake for 5 minutes, if you're using a pizza oven, gradually rotate it with a pizza peel during cooking until all sides are cooked and crisp (usually about 3 minutes). Transfer to a cooling rack. Tear burrata into small pieces and arrange on burrata on pizza then top with fresh basil, arugula, and drizzle on some balsamic reduction. Serve burrata margherita pizza with crushed red pepper flakes, if desired.
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Burrata Pizza
Equipment
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Pizza Oven , optional
Ingredients
- 1 lb pizza dough*
- 1/2 cup pizza sauce (114g), or use pesto sauce
- 1 cup freshly grated parmesan cheese (100g)
- 2 heirloom tomatoes , or a few small Campari tomatoes, thinly sliced
- 8 oz burrata , (two 4oz balls)
- ¼ cup fresh basil leaves (6g), sliced
- 1 cup Baby arugula (28g), optional
- balsamic reduction , optional
- crushed red pepper flakes , optional
Instructions
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Oven Method: Preheat a pizza stone in hot oven to 450 degrees F (230°C). Roll out dough thinly, to form pizza crust. Add some cornmeal to a pizza peel and place the pizza dough on top. Slide onto pizza stone and cook for 3-4 minutes. Remove from oven and spread with a thin layer of sauce, then parmesan cheese and tomato slices. Cook for 5 more minutes, or until crust is crisp and cooked through.1 lb pizza dough*
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Pizza Oven Method: Roll out pizza dough. Sprinkle a pizza peel with cornmeal and flour and place the pizza dough on top. Spread with a thin layer of sauce. Top with parmesan cheese and a few slices of tomato. Use pizza peel to slide the pizza into hot, preheated pizza oven. Rotate gradually, until cooked and crisp on all sides—usually takes about 3 minutes.
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Add Burrata: Remove pizza from oven. Tear burrata ball into pieces and scatter around the pizza (or serve it whole, in the center of the pizza). Top with fresh basil. Optional, top with arugula and a drizzle of balsamic reduction. Add some crushed red pepper flakes, if desired.8 oz burrata, ¼ cup fresh basil leaves, 1 cup Baby arugula, balsamic reduction, crushed red pepper flakes
Video
Notes
Nutrition
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I originally shared this recipe June 2023. Updated June 2025.
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