Burrata Pizza

Staff Writer
Burrata Pizza
Burrata Pizza

Jane Bruce

Burrata Pizza

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.

Click here to see Bake Me a Pizza as Fast as You Can.

Ready in
20 m
2
Servings
675
Calories Per Serving
Deliver Ingredients
Makes
1 medium-sized pizza

Notes

Note: Other toppings of your choosing can also easily be added to this pizza.

Ingredients

  • 1, 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

Directions

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.

Pizza Shopping Tip

Pressed for time on a busy weeknight, but don't want to settle for frozen pizza? Start with ready-made pizza crusts. You'll still be able to add your own sauce and fresh ingredients for a homemade taste.

Pizza Cooking Tip

If you're attempting to make your own dough, make sure to keep your work surface lightly dusted with flour, or the dough may stick.

Pizza Wine Pairing

Grenache, gamay, nero d'avola, pinotage, rosé; pinot gris/grigio with seafood pizza; albariño with white pizza.

Nutritional Facts

Total Fat
30g
46%
Sugar
5g
N/A
Saturated Fat
16g
80%
Cholesterol
90mg
30%
Protein
36g
73%
Carbs
65g
22%
Vitamin A
255µg
28%
Vitamin B12
3µg
43%
Vitamin B6
0.2mg
9.9%
Vitamin C
17mg
28%
Vitamin D
0.5µg
0.1%
Vitamin E
1mg
6%
Vitamin K
15µg
19%
Calcium
679mg
68%
Fiber
5g
19%
Folate (food)
61µg
N/A
Folate equivalent (total)
374µg
93%
Folic acid
184µg
N/A
Iron
4mg
24%
Magnesium
69mg
17%
Monounsaturated
8g
N/A
Niacin (B3)
6mg
29%
Phosphorus
550mg
79%
Polyunsaturated
3g
N/A
Potassium
517mg
15%
Riboflavin (B2)
0.7mg
40%
Sodium
1416mg
59%
Thiamin (B1)
0.6mg
41.4%
Zinc
5mg
30%

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