Quick Burrata Pizza

This creamy burrata pizza combines indulgent triple cheese with a crispy homemade crust – all ready in just 20 minutes. The contrast between melty mozzarella and cool, creamy burrata creates a restaurant-quality pizza experience with minimal effort.

I first made this burrata pizza when I needed to impress dinner guests without spending hours in the kitchen. The burrata's creamy center created such a luxurious texture that it's now my go-to pizza recipe whenever I want something special without the fuss.

Ingredients

• Pizza dough: 1 pound – Store bought saves time but homemade adds extra flavor
• Olive oil: 2 tablespoons – Extra virgin provides the best flavor for brushing the crust
• Dried oregano: 1 teaspoon – Adds classic pizza flavor and aromatic quality
• Basil pesto or pizza sauce: 1/4 cup – Pesto offers a unique twist while traditional sauce keeps it classic
• Shredded mozzarella: 1 cup – Low moisture mozzarella melts perfectly and creates that cheese pull
• Burrata cheese: 8 ounces – The star ingredient with its creamy center and fresh flavor
• Kosher salt: For finishing to enhance all flavors
• Arugula: 1 cup (optional) – Adds peppery freshness and beautiful color contrast
• Olive oil: 1 tablespoon (optional) – For dressing the arugula
• Balsamic vinegar: 1 tablespoon (optional) – Adds sweet acidity that balances the richness

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 450 degrees Fahrenheit. This high temperature is crucial for creating a crispy crust that still maintains a tender interior. Allow at least 15 minutes of preheating to ensure the oven reaches full temperature.

Roll the Dough:

Roll your pizza dough into a 14-inch circle on a lightly floured counter. Use gentle pressure starting from the center and working outward to create an even thickness. If the dough springs back too much, let it rest for 5 minutes before continuing.

Transfer and Prep:

Carefully transfer your rolled dough to a parchment-lined baking sheet. The parchment prevents sticking and makes cleanup easier. Brush the entire surface with olive oil, making sure to reach the edges, which helps create a golden, crispy crust. Sprinkle evenly with dried oregano for that classic pizza aroma.

Par-bake the Crust:

Bake the prepared crust for about 5 to 7 minutes until the edges just begin to turn light golden brown. This partial baking ensures your crust will be completely cooked through after adding toppings and prevents sogginess in the center.

Add Sauce and Cheese:

Spread your basil pesto or pizza sauce in an even layer across the par-baked crust, leaving a small border for the crust. Distribute the shredded mozzarella evenly over the sauce. Then gently tear the burrata into bite-sized pieces and place them strategically across the pizza surface.

Final Baking:

Return the pizza to the oven and bake for an additional 10 to 15 minutes until the cheese is completely melted with some golden spots and the crust edges are deep golden brown. The burrata will melt partially while maintaining some of its creamy texture. Finish with a light sprinkle of kosher salt to enhance all flavors.

Optional Arugula Topping:

If using arugula, gently toss it with olive oil and balsamic vinegar in a small bowl until lightly coated. Slice the hot pizza, then top with the dressed arugula just before serving for a fresh peppery contrast to the rich cheese.

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You Must Know

• The combination of melted mozzarella and creamy burrata creates two distinct cheese textures
• Par-baking the crust prevents a soggy middle when using creamy toppings
• Adding salt at the end brightens all the flavors, especially the dairy
• This pizza works beautifully with both red sauce and pesto bases

Burrata is my absolute favorite cheese to use on pizza because of how it creates pockets of creaminess that burst when you take a bite. The first time I served this at a dinner party, my friend who claimed to dislike "fancy cheese" ended up asking for the recipe before leaving. That moment confirmed this recipe was truly special.

Make-Ahead Options

You can prepare the pizza dough up to 24 hours in advance and store it in the refrigerator. Just remember to bring it to room temperature about 30 minutes before rolling. For an even quicker meal, par-bake the crust in the morning and finish it with toppings just before dinner. This approach saves time during the busy dinner rush while still providing that fresh-baked quality.

Perfect Pairings

This burrata pizza pairs beautifully with a simple arugula salad dressed with lemon and olive oil. The bright acidity balances the rich cheese perfectly. For beverages, try a crisp Italian white wine like Pinot Grigio or a light red like Chianti. Non-alcoholic options include sparkling water with a splash of blood orange juice, which complements the flavors without overwhelming them.

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Troubleshooting Tips

If your pizza dough is difficult to roll out, let it rest for 10 minutes at room temperature. The gluten will relax, making it more pliable. For those who find their cheese burning before the crust is done, try placing the rack in the middle position of your oven rather than the top. And remember that burrata should be added in the final minutes of baking if you prefer it less melted and more creamy.

Frequently Asked Questions

→ Can I use store-bought pizza dough for this burrata pizza?

Yes, store-bought pizza dough works perfectly for this quick pizza. You can find it at most grocery stores in the refrigerated section, which saves even more preparation time.

→ What is burrata cheese and can I substitute it?

Burrata is a fresh Italian cheese with a mozzarella exterior and a creamy, soft interior. If unavailable, you can substitute fresh mozzarella, though you'll miss the signature creamy texture that makes this pizza special.

→ Why pre-bake the crust before adding toppings?

Pre-baking the crust for 5-7 minutes ensures a crispy base that won't get soggy from the toppings. This step is essential for achieving the perfect texture contrast with the creamy burrata.

→ Can I make this burrata pizza without a pizza stone?

Absolutely! This recipe uses a parchment-lined baking sheet, which works great. While a pizza stone provides extra crispiness, it's not required for excellent results.

→ Is the arugula topping necessary?

The arugula topping is optional but adds a peppery freshness and slight bitterness that balances the rich, creamy cheese. The olive oil and balsamic dressing enhances these flavors further.

→ How should I store leftover burrata pizza?

Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-10 minutes for best results. If you added arugula, consider removing it before storage and adding fresh arugula after reheating.