Sometimes you’ve just gotta throw caution to the wind and have a Burrata Pizza Pie for dinner. Or lunch. Or better yet… breakfast!
It’s a treat yourself kinda day today, don’t you think. It felt like a long week. Can someone throw a three day weekend my way please? I’d be ever so grateful. For some reason this week was nutty. Perhaps it had something to do with the fact that I attempted a juice cleanse for 4.54345 hours and then decided that I was being majorly HANGRY and taking it out of my family and needed to cool it immediately and eat a pizza. Yup, I think that was it. If there’s ever any doubt about anything in life, pizza is generally the answer. Especially when it’s piled high with burrata cheese and fried basil. I mean, come on!! It’s pure perfection and there’s no ifs ands or buts about it.
If I had to pick one food to eat for an entire day, it would probably be burrata. Just leave me alone with it and a spoon and I’d be content. But, we’re going big today. It’s almost the weekend and pizza is deserved. Remember that homemade pizza dough I made a few weeks ago… grab some of that (or some from the store, I won’t judge) and let’s go to work. Burrata. Prosciutto. Basil. Pizza Sauce. Red Pepper Flakes. That’s it. Done.
Burrata Pizza Pie
Ingredients
- 1 recipe Homemade Pizza Dough
- 1/2 cup pizza sauce
- 8 ounces burrata cheese
- 1 3- ounce package prosciutto
- handful of fresh basil fried or torn into pieces
- red pepper flakes
Instructions
- Pre-heat your oven to 500 degrees.
- Thirty minutes before cooking the pizza, put your pizza stone in the oven.
- Stretch out your pizza dough using your hands in a circular motion, then lay it on a flat surface and flatten it out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
- Once your dough is flat and ready to be heated, use a spoon to spread the pizza sauce all around the dough leaving a little bit for the crust.
- Pop your pizza peel in the oven and slide it over the stone for ten minutes.
- After ten minutes, pull out the pizza and sprinkle the creamy burrata on top of the pie.
- Put your pizza back in the oven for another 3-4 minutes.
- When the cheese is just starting to melt, take it out and top with prosciutto and the fried basil, salt, and red pepper flakes. Cut into 6-8 slices and serve immediately.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
[…] Sometimes you’ve just gotta throw caution to the wind and have a Burrata Pizza Pie for dinner. Or lunch. Or better yet… breakfast! It’s a treat yourself kinda day today, don’t you think. It felt like a long week. Can someone throw a three day weekend my way please? I’d be ever so grateful. …Continue Reading […]
This looks amazing!
I would prefer this over a juice cleanse any day of the week 🙂 it looks so freaking good Gaby!
the best!
Now that is one nice looking pizza and I could definitely go for that for breakfast! 🙂
This is on my menu for tonight! I can’t wait! It looks amazing.
This looks amazing Gaby! I really wish I was having this for dinner right now instead of my lame salad….
Holy sh!t – this looks balls to the wall amazing. I could just eat that first photo!!
gorgeous and sounds DELISH!
This is the kind of pizza I dream about…gooey, melty cheese and a thick crust to grab onto.
Pizza for breakfast is my kind of pizza! No wait, any kind of pizza is my kind of pizza, especially if it has burrata on it! Need this pizza pie in my life!
I will take this for breakfast, lunch, dinner or snack!
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Dude!!! This recipe is not helping my diet!
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Everything about this is just amazing! I LOVE the pizza pie filled with burrata! Seriously, amazing!
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Thank you for turning us on to burrata!! Love your pizzas!
Relish, and I need to check out this dough for my new pizza oven coming soon 🙂 🙂
This is my pizza dream. Gimme all the burrata!
That gorgeous cheese <3
OMG yum! Burrata + prosciutto is everything!
I could just cry this looks so good! Love the video!
LOOK DELICIOUS
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[…] Find the recipe here. […]
Does this recipe make one pizza, or two like some of your others?
2!!
We had the most amazing burrata pizza in Italy a few weeks ago. It was a plain Margarita, about 14 inches, with a whole burrata on top. It was in a town just outside Turin and the friend who took us there said he goes to the restaurant regularly just for the Burratina! Burrata is a wonderful thing.
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What kind of pizza peel do you use?
This pizza is now on this weeks menu! Thank you.
I have like a $20 one from amazon! it’s so old I don’t know the brand
what kind of pizza sauce do you use?
I like the Rao’s pizza sauce or the one from Trader Joes
Freakin amazeballs! Will you ever think about including nutritional counts in your recipes?
we don’t do nutritional value right now – maybe down the road one day but I always encourage people to do it via their own apps so you can guess how many servings you had
Made the pizza – it was very flavorful, used store bough pizza dough from deli for easy qick meal. I tried to fry the basil, it looked pretty but had no flavor, ended up adding Fresh basil and a little mozzarella. Would make again.
Any hints for how to dry out the burrata? Mine ended up losing a lot of moisture while cooking and made the pizza soggy. Still delicious, but wondering if there’s a way to avoid this?
you put the burrata on AFTER you bake the dough! If you do it before, it gets too wet 🙂