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The best burrata pizza ever!
If Pesto Pizza and Burrata Pizza had a baby, you’d get this crave-worthy Burrata Pesto Pizza. Every bite contains an explosion of deliciousness! You’ve never had anything like it.
If there’s one pizza topping I can’t get enough of, it’s homemade pesto. It’s the perfect replacement for traditional red pizza sauce and can also be used as a garnish or dipping sauce to elevate each bite. If you love pesto as much as I do, then you’ll want to try this burrata pizza recipe ASAP!
The other elements that really make this pizza amazing are the homemade chili and garlic oil and burrata cheese on top. The creamy cheese mellows out the spice while adding flecks of white and red throughout the herby green canvas. It’s a feast for your eyes and your mouth.
What’s on a homemade pesto pizza?
You’ll only find good stuff here! Homemade pesto pizza is topped with all kinds of Italian goodness, plus a few extras:
Every great pizza begins with the dough. You can use storebought dough or crust, but I encourage you to make your own homemade pizza dough.
Most homemade dough recipes are beginner-friendly and only require a few easy ingredients. You can use your dough the same day you make it or prepare it well in advance.
This Italian green sauce is made from crushed pine nuts, basil, garlic, extra virgin olive oil, and hard-aged cheese like parmesan or Pecorino. All of the ingredients are blended together in a food processor or blender, leaving you with a delightfully herby and savory garnish, dipping sauce or sauce.
It’s ok if you don’t want to make your own pesto! Just use store-bought pesto instead. If time is the limiting factor here, go ahead and make this homemade pesto sauce in advance and freeze it in ice cube trays so you can save time.
Olive oil, garlic, and red pepper flakes
Thinly sliced garlic cloves are cooked until crispy in olive oil and then stirred into red pepper flakes for a delicious and spicy pizza topping. This chili and crispy garlic oil is poured over the finished pizza for a burst of flavor and heat.
You can use as little or as much of the garlic chili oil on the pizza as you want. It also makes for a vibrant dipping sauce, so feel free to serve it on the side instead of on top of the pizza.
Burrata is an Italian cow’s milk cheese that has a casing on the outside and a soft and creamy inside. It comes from the Puglia region of Italy and is often eaten as an appetizer with taralli (similar to a breadstick). A little salt or extra virgin olive oil can really help fresh burrata shine.
In terms of a pizza topping, burrata looks almost exactly like fresh mozzarella cheese but don’t mix up the two! Aged mozzarella is a pro at shredding and melting under heat but burrata is too delicate for that role. It’s better off when it’s added to the cooked pizza dough to prevent it from melting too much.
To help the mildly flavored burrata cheese taste its best, add a pinch of flake salt on top!
How to make a burrata pesto pizza
Burrata pizza spends minimal time in the oven, allowing you to focus on the simple, yet flavorful toppings. Here’s how it’s done:
Step 1: Stretch the pizza dough into a 12-inch round, dock the dough, then bake.
Step 2: While the pizza bakes, saute the garlic in some olive oil.
Step 3: Place the chili flakes in a small bowl and pour the hot garlic oil over it. Add a pinch of salt and stir.
Step 4: Take the pizza crust out of the oven once it's golden brown.
Step 5: Spread the pesto on the pizza crust.
Step 6: Place the pesto-topped pizza back in the oven for 2 minutes to warm the sauce.
Step 7: Tear pieces of burrata and place them on the pizza.
Step 8: Add the basil.
Step 9: Finish with chili garlic oil on top, then enjoy!
More pesto pizza toppings
Go ahead and boost this pizza with all kinds of toppings. Any of these would be delicious:
- Roasted garlic
- Dried Italian herbs
- Shredded mozzarella
- Red onions
Did you know that all of the elements in this pizza can be prepared ahead of time? Here’s how:
- Pizza dough: Homemade pizza dough can be prepared and kept covered in the fridge for up to 72 hours. Otherwise, go ahead and freeze it months in advance. Just let it thaw fully in the fridge before using. Try this homemade basic dough recipe a go the next time you plan on making pizza!
- Pesto sauce: The pesto will last for up to 5 days in an airtight container in the fridge. Drizzle a little olive oil on top to keep it fresher longer.
- Chili and garlic oil: Store the oil in a sealed container in the fridge 1 day ahead of time. Quickly reheat it in a skillet on the stove before drizzling it onto the pizza.
- Burrata: Just keep it in the fridge until it’s time to eat!
🎉 It's time to cook! 🎉
Alright, friend! It's your turn to make this delish recipe for your next get-together.
⭐⭐⭐⭐⭐ When you do, please leave a comment and star rating below so we can hear what you think! ⭐⭐⭐⭐⭐
Burrata Pesto Pizza
- If using, set pizza stones or pizza steels into the center of the oven.
- Preheat the oven to 500 degrees and if time allows, preheat for at least an hour.
- Stretch pizza dough into a 12-inch round. Dock the center of the dough by poking the dough all over with the tines of a fork multiple times.
- Bake until the dough is golden brown, about 10 minutes.
- Top with pesto and ake for 2 more minutes to warm the pesto.
- While the pizza cooks, cook the garlic and red pepper oil.
- Place red pepper flakes into a small heat-proof bowl.
- Place garlic and olive oil into a small saucepan. Cook over medium-low heat until garlic is golden brown, about 3 minutes, stirring often.
- Pour the hot garlic and olive oil over red pepper flakes and stir to combine. Season with a pinch of salt. Set aside.
- Once the pizza is done, tear the burrata into chunks and place them evenly on the pizza.
- Top with basil leaves and drizzle with the garlic chili oil.
- If you like, sprinkle with a pinch of flake salt and serve immediately.