Tomato Burrata Pizza of the Gods! An Italian style thin and crispy crust pizza pie, loaded with creamy burrata cheese and sweet oven roasted tomatoes! Top it with fragrant basil, arugula or a few strips of prosciutto di Parma.
Can we even handle this ? I swear to you the photos do not do it any kind of justice.
Remember how I was bragging about the best rustic pizza in Italy a few days ago ? If not, you can take a look-see at our Sicily adventure that inspired me to come home and recreate the best pizza of our life.
Today I’m going to show you how to make it!
Only the crust was cooked, and it didn’t even have sauce on it. Say what ..? Amazing pizza of your dreams.
I made it a Margherita style burrata pizza, except I used some oven roasted tomatoes instead of the fresh ones.
Secret Numero 1
Secret Numero 2
Make small pies and cook them brushed with olive oil and a sprinkling of parmigiano reggianno, before you even dream of adding any toppings and any sauce. No kidding, this is the only way to get an even crispy thin and chewy crust.
Secret Numero 3
No more than 3 toppings: burrata, tomatoes, Prosciutto di Parma, smoked salmon, baby arugula, spinach artichoke, Italian sausage. Your choice, I’m a vegetarian!
Secret Numero 4
Use a preheated pizza stone (<-amazon), and blast that oven as high as it will go. Mine won’t go past 500”F but if yours does by all means, crank that baby all the way up.
We are trying to recreate an environment similar to that of a pizza oven which is about 800”F or so. Imagine that!
Margherita style Burrata Pizza, thin & crispy crust with fresh creamy burrata, sweet roasted tomatoes & basil.
- 1 batch Rustic Italian Pizza Dough
- 1 1/2 lb Burrata cheese
- 1 lb cherry tomatoes roasted
- 1/2 c basil leaves
- 1/2 c Parmigiana reggianno (freshly grated)
- 1/3 c extra virgin olive oil
- 1 tbsp Red pepper flakes +more to taste
- 1 c Arrabiata sauce (optional)
Follow the directions for the rustic Italian pizza dough.
- While the pizza dough is rising, preheat your oven to 350” F with the pizza stone in it.
Slice the tomatoes in half or thirds lengthwise. Add them to a large roasting dish and drizzle with some olive oil and a pinch of sea salt. Gently toss to coat and evenly spread them in one layer. Roast them for about 35 minutes until they start to caramelize around the edges. Transfer to a plate and keep warm.
- Turn up your oven with the pizza stone in it as high as it will go. Give it a good half hour to reach that temperature, or until your pizza dough is ready.
- Sprinkle some flour on the counter and place a pice of the pizza dough on it. Sprinkle with some flour over the top and with floured hands gently press on it to create a thin pie, round or whatever shape you like.
- Sprinkle some flour or your cardboard or pizza peel and transfer the dough to it making sure not to tear it.
- Using a small pastry brush lightly brush the top of the dough leaving about 3/4 inch of the edges untouched. Grate some parmigiano regains on top and transfer it to the preheated pizza stone by gently shaking the cardboard so the dough will slide on to the pizza stone. Makes sure to sprinkle some flour on the pizza stone as well, just before placing the dough on it.
Cook the pizza dough anywhere from 6 to 10 minutes depending on how hot your oven is and how thin the crust. Keep an eye on it, and once it looks golden to your liking transfer it to a wooden board.
- Top the crispy pizza with some of the fresh burrata cheese, a handful of the roasted tomatoes and a drizzle of extra virgin olive oil. Garnish with the fresh basil and enjoy with a sprinkling of red pepper flakes.