Burrata Pizza Recipe
Daily Value: 35%
|Folic Acid (B9)||270µg||68%|
|Fatty acids, total monounsaturated||9g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
Everyone has a favorite pizza topping, but great pizza truly comes down to only three things: fresh dough, ripe tomatoes, and a stand-out cheese. For this recipe we are zoning in on the cheese and swapping out the mozzerella standby for decadent burrata. Burrata is a Puglian cheese that is often said to be in the same family as mozzarella — but if that's the case then burrata is the better-looking adopted cousin. It's textural differences and creamy rich interior make it a singular cheese. When added to pizza, its lightness and flavor gives an extra dimension to an already beloved dish.
See all recipes with mozzarella.
- One 9-ounce ball frozen pizza dough, thawed
- Dash of all-purpose flour
- 2 tomatoes, diced
- 8 ounces burrata
- Dash of kosher sea salt
- Freshly ground black pepper, to taste
Preheat the oven to 500 degrees.
Place parchment paper on top of a baking tray. Roll out the dough on a floured surface and place the dough on top of the parchment paper. On top, spread the diced tomatoes, leaving a small amount of room at the edges for the crust.
Scoop out the creamy interior of the burrata and set aside. Dice the exterior of the burrata and sprinkle across the pizza. Take half of the creamy part of the burrata and also spread on top. Season with sea salt and pepper, making sure that you use a liberal amount of pepper.
Put the pizza in the oven for 8 minutes. Remove and spread the rest of the burrata on top — this way some of the burrata retains its creamy texture. Put the pizza back in the oven until the dough is finished and the cheese has begun to slightly brown, about 4-8 minutes. Serve immediately.
Recipe DetailsServings: 2
Total time: 20 minutes
Special Designations: Nut-free, Vegetarian, Kid-friendly
Notes and Substitutions:
Note: Other toppings of your choosing can also easily be added to this pizza.