Description
This Burrata Pizza recipe features a crispy whole wheat crust topped with rich, creamy burrata cheese, fresh cherry tomatoes, and a flavorful pizza or pesto sauce. Baked on a pizza stone for the perfect crust texture, it’s finished with a touch of red pepper flakes and flaky sea salt, creating a deliciously elevated homemade pizza experience.
Ingredients
Scale
Pizza Dough
- 1 Homemade Whole Wheat Pizza Dough (or 1 store bought pizza dough)
Toppings
- ½ tablespoon extra virgin olive oil
- ½ cup pizza sauce or pesto sauce
- ½ cup cherry tomatoes or grape tomatoes, halved
- 8 ounces burrata cheese
- ⅛ teaspoon red pepper flakes (plus additional to taste, optional)
- Pinch flaky sea salt (such as Maldon or fleur de sel)
- Fresh basil leaves for garnish
Instructions
- Preheat: Position the oven racks in the lower third and upper third of the oven. Place a pizza stone in the lower third rack and preheat the oven to 500°F to ensure the stone is hot for baking.
- Roll the Dough: Lay a large sheet of parchment paper on your work surface and lightly coat an 11-inch circle with nonstick spray. Mist the dough ball with nonstick spray, then roll it out with a rolling pin into a 10-inch circle. Cover with a second parchment sheet and continue rolling and patting to form an 11½-inch circle.
- Prepare the Dough: Remove the top parchment sheet and dust the dough lightly with all-purpose flour using your hands or pastry brush, brushing off excess. Liberally dust a pizza peel or back of a flat baking sheet with flour. Flip the dough onto the peel with parchment side up, then carefully remove the remaining parchment.
- Add Sauce and Toppings: Spread pizza or pesto sauce evenly over the dough, leaving a ¾-inch border for the crust. Scatter the halved cherry tomatoes on top. Brush the crust with extra virgin olive oil for a golden finish.
- Bake the Pizza Base: Carefully slide the dough onto the hot pizza stone on the lower third oven rack. Bake for 10 minutes. If the dough sticks to the peel, keep it on your baking sheet and bake on the lower rack for 5 minutes to set the crust bottom, then transfer to the stone for an additional 5 minutes of baking.
- Add Burrata and Finish Baking: Remove the pizza from the oven and evenly distribute the burrata cheese over the top. Return the pizza to the oven, placing it on the upper rack, and bake for 3 to 4 minutes until the burrata is hot and melty.
- Serve: Transfer the pizza to a cutting board. Sprinkle with red pepper flakes and flaky sea salt, garnish with fresh basil leaves, slice, and serve immediately for the best taste and texture.
Notes
- Using a pizza stone helps achieve a crispier crust by evenly distributing heat.
- If you don’t have a pizza peel, a flat baking sheet can substitute but ensure it is well floured to prevent sticking.
- Adjust red pepper flakes according to your heat preference.
- Fresh basil added after baking enhances aroma and flavor without wilting.
- For a more artisan texture, allow dough to rest and ferment longer before rolling out.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Burrata Pizza, Whole Wheat Pizza, Homemade Pizza, Italian Pizza, Vegetarian Pizza, Pizza with Burrata, Cherry Tomato Pizza
