Description
Burrata Pizza with Fresh Tomatoes
A luxurious pizza topped with creamy burrata, fresh diced tomatoes, and a crispy crust, perfect for a gourmet twist on a classic pizza.
Ingredients
For the Pizza:
1 pizza dough (store-bought or homemade)
1 ball of burrata cheese (about 4 oz)
1 cup fresh tomatoes, diced
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves, for garnish
Optional: garlic powder or dried oregano for seasoning
Instructions
Prepare the Dough:
Preheat your oven to 475°F (245°C). Roll out the pizza dough on a lightly floured surface into your desired shape, then transfer it to a baking sheet or pizza stone.
Bake the Pizza:
Drizzle olive oil over the dough and season with salt and pepper. Bake the pizza for 10-12 minutes, or until the crust is golden and crispy.
Assemble the Toppings:
While the pizza bakes, dice the fresh tomatoes and set them aside.
Add the Burrata:
Once the pizza is done, remove it from the oven and place the burrata cheese in the center. Gently cut open the burrata to reveal the creamy interior.
Finish the Pizza:
Top the pizza with the diced tomatoes, drizzle with a little more olive oil, and sprinkle with fresh basil leaves and additional salt and pepper if desired.
Serve:
Slice and serve immediately, enjoying the rich and creamy burrata with the fresh tomatoes and crispy crust.
This burrata pizza with fresh tomatoes is a luxurious take on a classic favorite, offering creamy, fresh flavors in every bite. Perfect for any pizza night!
Step-by-Step Guide
1. Preheat & Prep: Place a pizza stone or baking sheet in your oven and preheat to 475°F (245°C) for at least 30 minutes. On a floured surface, stretch your dough to a 12-inch round.
2. Par-Bake the Crust: Carefully place the dough on the hot stone/sheet. Drizzle with 1/2 tbsp olive oil, season with salt, pepper, and optional dried oregano. Bake for 8-10 minutes until the crust is set and beginning to color.
3. Prepare Toppings: While the crust bakes, dice the tomatoes. Place them in a strainer for a few minutes to drain excess liquid, preventing a soggy pizza.
4. Final Assembly & Bake: Remove the par-baked crust. Tear the burrata ball and distribute the creamy pieces evenly. Scatter the drained tomatoes. Return to oven for 3-4 minutes, just to warm the toppings.
5. Garnish & Serve: Remove pizza, drizzle with remaining olive oil, and top generously with fresh basil leaves. Slice and serve immediately.
Serving Suggestions
This rich pizza pairs beautifully with a simple arugula salad dressed in lemon vinaigrette to cut through the creaminess. For a starter, consider a light bruschetta or prosciutto-wrapped melon. A crisp, chilled Pinot Grigio or a light-bodied Sangiovese makes an excellent beverage pairing.
How-to Summary
To make Burrata Pizza: Preheat oven with stone. Par-bake seasoned dough for 8-10 mins. Drain diced tomatoes. Top par-baked crust with torn burrata and tomatoes. Bake 3-4 mins more. Finish with fresh basil and a drizzle of olive oil. Serve immediately.
Frequently Asked Questions
Can I use fresh mozzarella instead of burrata? Yes, but the experience differs. Burrata has a creamy, soft center that fresh mozzarella lacks. For a closer result, mix fresh mozzarella with a dollop of ricotta.
How do I prevent a soggy crust? The key is par-baking the crust before adding the moist burrata and tomatoes. Always drain your diced tomatoes well before using.
Can I add sauce to this pizza? Traditionally, this pizza is sauce-less to highlight the burrata. If desired, add a very light layer of basil pesto or a smear of high-quality tomato paste before the cheese.
How should I store leftovers? Burrata pizza is best fresh. Leftovers can be refrigerated, but the crust will soften. Reheat in a skillet on the stove for best texture.
What if I don’t have a pizza stone? Use an inverted baking sheet preheated in the oven. A preheated cast-iron skillet is also an excellent alternative for a crispy crust.
Common Mistakes to Avoid
- Adding burrata before baking: Burrata should be added in the last few minutes of baking or after. Prolonged high heat will cause it to completely melt and lose its signature creamy texture.
- Using wet tomatoes: Not draining fresh tomatoes introduces too much moisture, resulting in a soggy pizza center.
- Overloading toppings: This pizza is about simplicity and quality. Adding too many ingredients will overwhelm the delicate flavor of the burrata.
- Skipping the preheat: For a crispy, professional-style crust, your oven surface (stone or sheet) must be fully preheated.
Conclusion
This Burrata Pizza with Fresh Tomatoes transforms a simple meal into a gourmet experience with minimal effort. The combination of a crispy, par-baked crust, rich and creamy burrata, and bright, fresh tomatoes is unparalleled. By following the step-by-step guide and avoiding common pitfalls, you can consistently create an impressive, restaurant-quality pizza at home. It’s the perfect centerpiece for a special dinner or a luxurious twist on your weekly pizza night.