If there’s one way to instantly feel like a home chef with a wood-fired oven in Italy (even if you’re just in your kitchen in the United States), it’s this burrata pizza recipe.
This burrata pizza is the perfect example of a gourmet pizza recipe you can actually make at home. With its rich white-sauce base and fresh toppings, it feels like an artisan pizza at-home experience without professional equipment. The combination of burrata and pesto flavors creates a pizza that feels elevated yet still approachable for any pizza night.
Step-by-Step Instructions
Step One: The night before you plan to make pizza, prepare 1/2 a batch of fire oven pizza dough.
Step Two: When your dough has fermented (24 hours), gather all the other ingredients and preheat your fire oven. If you do not have a pizza oven, turn your oven to its highest temperature with a pizza stone inside.
Step Three: In a medium-sized mixing bowl, combine all the white sauce ingredients: cream cheese, heavy cream, fine sea salt, pepper, and Italian seasoning. Mix until smooth, saucy texture. Note: If your cream cheese isn’t at room temperature and soft, microwave it for 30 seconds before mixing.
Step Four: On a lightly floured countertop, roll out your pizza dough into a circle. Spread the prepared white sauce, leaving about 1/2 inch of uncovered dough to form a crust.
Step Five: Drizzle on some olive oil and balsamic. Add little dollops of pesto.
Step Six: Add broken-up mozzarella cheese on top, and finally sprinkle with some fresh parmesan cheese. Using a pizza peel, carefully transport the pizza to your pizza oven. Cook for 1 minute, then rotate the pizza 180 degrees and cook for another minute. Remove when golden and the crust is puffy.
Note: If using an oven, transfer to the pizza stone. It will take about 5-8 minutes to cook in the oven. Watch for the same signs- golden brown and puffy crust.
Step Seven: Remove the pizza, add broken burrata chunks on top of the pizza, and sprinkle with arugula. Add a bit more drizzle of olive oil and balsamic and a couple more dollops of pesto. Serve hot. Continue making until all 3 pizzas are finished.
Serving Suggestions
Serve this pizza with my simple crisp garden salad or my homemade Caesar salad if you want more tang. For a full Italian spread, add marinated olives, roasted garlic, or a classic tomato bruschetta. It also works beautifully alongside my amazing cooked green beans recipe if you want more color. More sides? My cheesy garlic pull-apart bread pairs perfectly with this pizza, and you can even add a marinara sauce to dip on the side. For dessert, serve my homemade vanilla frozen custard or my rich chocolate frozen custard and add toppings like sprinkles, fruit, cookies, or chocolate chips for the perfect sundae.
The Chemistry of Burrata Pizza
This pizza works because of timing and layering. The pizza dough (especially an overnight pizza dough recipe) develops gluten slowly, creating that chewy crust with air pockets. Baking at very high heat (whether in a pizza oven or on a pizza stone)n allows the crust to puff quickly before the toppings weigh it down. The white sauce- made from cream cheese and heavy cream- creates a rich base that contrasts beautifully with the fresh toppings. Burrata is added after baking because it’s made of delicate, creamy burrata curds that would melt too aggressively in the heat. The result? A balance of melted cheese underneath and silky fresh burrata on top.
Recipe Troubleshooting
Dough sticking to the pizza peel? Make sure you flour your surface and generously flour the peel.
Lumpy sauce? This usually comes from cream cheese that isn’t at room temperature.
Soggy pizza? This happens when there are too many wet toppings or too much sauce.
Crust not puffing? This usually comes down to heat and dough quality.
Can I use store-bought dough? It does, especially if you grab one from grocery stores like Trader Joe’s.
Can I make this without a pizza oven? Yes- just crank your oven to the highest temperature and use a pizza stone.
Do I add the burrata before or after baking? Always after.
Seasonal Serving Suggestions
This pizza fits perfectly into date-night pizza ideas or a cozy Friday-night homemade pizza routine. It’s one of those dishes that feels special without requiring a full-dinner-party effort. Whether you’re planning a relaxed evening at home or just want to upgrade your usual pizza night, this recipe delivers that perfect balance of comfort and sophistication.
Storage Tips
Store leftover pizza in an airtight container in the fridge for up to 2 days. Reheat in the oven or on a baking sheet to keep the crust crisp- avoid the microwave if possible.
Freezer- You can freeze the cooked pizza without the burrata, then add fresh burrata after reheating. Wrap tightly and store up to 2 months. Reheat on a baking tray for the best texture.
Make Ahead- Prepare the dough and white sauce ahead of time to save effort on the day of cooking. This makes the whole process feel easy and manageable, especially for entertaining.
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The Best Homemade Burrata Pizza Recipe
This burrata pizza is one of those recipes that feels fancy but is surprisingly simple once you get the hang of it. The combination of creamy cheese, crisp crust, and fresh toppings makes it unforgettable. Whether you’re hosting friends, planning a date night, or just treating yourself, this is the perfect way to elevate your pizza game. And trust me- once you make it, regular pizza just won’t hit the same anymore.
Creamy Burrata Pizza (Fire Oven or Regular Oven)
Ingredients
- 1/2 batch overnight pizza dough
White Sauce
- 3 ounces cream cheese room temperature
- 3 tbsp heavy cream
- 1/4 tsp fine sea salt
- 1/8 tsp pepper
- 2 tsp Italian seasoning
Toppings
- olive oil
- balsamic
- pesto
- fresh mozzerrella ball
- parmesan
- burrata cheese
- arugula
Instructions
- The night before you plan on making pizza, prepare 1/2 batch of fire oven pizza dough.
- When your dough has fermented (24 hours), gather all the other ingredients and preheat your fire oven. If you do not have a pizza oven, turn your oven on to its highest temperature with a pizza stone inside the oven.
- In a medium-sized mixing bowl, combine all the white sauce ingredients: cream cheese, heavy cream, fine sea salt, pepper, and Italian seasoning. Mix until smooth, saucy texture. Note: If your cream cheese isn't room temperature and soft, place it in the microwave for 30 seconds before mixing.
- On a lightly floured countertop, roll out your pizza dough into a circle. Spread the prepared white sauce, leaving about 1/2 inch of uncovered dough to form a crust.
- Drizzle on some olive oil and balsamic. Add little dollops of pesto.
- Add broken-up mozzarella cheese on top, and finally sprinkle with some fresh parmesan cheese. Using a pizza peel, carefully transport the pizza to your pizza oven. Cook for 1 minute, rotate the pizza 180 degrees, and cook another minute. Remove when golden and the crust is puffy. Note: If using an oven, transfer to the pizza stone in the oven. It will take about 5-8 minutes to cook in the oven. Watch for the same signs- golden brown and puffy crust.
- Remove the pizza, add broken burrata chunks on top of the pizza and sprinkle with arugula. Add a bit more drizzle of olive oil and balasmic and a couple more dollops of pesto. Serve hot. Continue making until all 3 pizzas are finished.
Nutrition
Have you tried this recipe?
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