Burrata Pizza Recipe

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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. 

Thin Crust Burrata Pizza Pie Slice with Roasted Cherry Tomatoes and Basil

Burrata Pizza

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. And 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

Use this rustic Italian Pizza DoughI’ve already been making this dough for years, very similar to the one in Sicily, it is legit and is now ranking #1 in Google . For reals you guys! Pinch Me!

  • 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.

How to Make Burrata Pizza with Oven Roasted Tomatoes

  • 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! 

Slice of Burrata Pizza with Roasted Tomatoes and Basil on a Black Marble

Burrata Pizza Recipe
5 from 2 votes

Burrata Pizza Recipe

Margherita style Burrata Pizza, thin & crispy crust with fresh creamy burrata, sweet roasted tomatoes & basil.
Print Recipe
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes


  • 1 batch Rustic Italian Pizza Dough
  • 1 1/2 lb Burrata cheese
  • 1 lb cherry tomatoes roasted
  • 1/2 cup basil leaves
  • 1/2 cup Parmigiana reggianno (freshly grated)
  • 1/3 cup extra virgin olive oil
  • 1 tbsp Red pepper flakes +more to taste
  • 1 cup 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.



Calories: 418kcal | Carbohydrates: 6g | Protein: 21g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 81mg | Sodium: 246mg | Potassium: 332mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1841IU | Vitamin C: 20mg | Calcium: 623mg | Iron: 1mg
Course: Main Dishes
Cuisine: Italian
Keyword: pizza, vegetarian
Servings: 6
Calories: 418kcal
Author: Florentina

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  1. I’ve never tried Burrata cheese, unfortunately given the availability of new ingredients in Hungary I fear that will be staying that way… Shame as this sounds like a great pizza 🙂

  2. Thank you for this awesome tutorial on how to make authentic Italian pizza. The Burrata looks insanely delicious. Although I have never seen it in stores in my area, I will definitely follow your advice on brushing with olive oil and parm first. I read your comment above about using ricotta instead as a substitute. I go crazy for ricotta on my pizza, so I’ll definitely try that instead!

    1. Leslie, can you find fresh mozzarella ? All that burrata really is, some good fresh mozzarella stuffed with ricotta cheese. So if you use both cheeses on the pizza you’ll get the same effect. Please report back 🙂

  3. I’m excited to try this flavor combination on top of your rustic pizza crust! It looks delicious! And congrats, you deserve it!

  4. I looked, but for the life of me I could not find the phone number to call for delivery. Hmmm….guess I will have to follow the recipe.

  5. I like the tip to make smaller pies to get a crispy crust all around – I’ll remember that!

    Congrats on ranking number one ! Take that, Jamie Oliver! You go girl!

  6. We have made a pizza very similar to this one and it is a life changing experience! You are spot on with the secrets you have shared here and it’s easy to see how you rank numero uno in Google’s search; nicely done!!

  7. I am BEYOND EXCITED that you are ranked 1!! So excited so excited, doing the happy dance! As for this pizza? Swoon. Pinning! PS Re: Ricotta on pizza…SO GOOD! I always have ricotta on hand 🙂

  8. YEAH!!!! Well done for getting to number one on google. That deserves a big slice of pizza and a large glass of wine 🙂

    Oh and this pizza. YUMMY!!!!! I struggle to find burrata out here in the bush, but I am pinning this anyway as one day someone may just open a burrata store down the road. Until then I think am going to have a go at making it myself. We often make mozzarella so I am think burrata will be the next step 🙂


    1. That’s exactly what I said so pizza and wine it was. Now about the burrata, I got a solution for you. Since you make awesome mozzarella, just top it with that and dollops of fresh ricotta cheese. That is all that burrata really is, mozzarella stuffed with ricotta. Problem solved, please report back 😉