There's really nothing like a freshly fired pizza loaded with creamy burrata, salty prosciutto, and good olive oil. Burrata Pizza is my white-pie take on the Italian classic: a garlicky olive oil base with Parmesan, baked until blistered, with torn burrata added right after the oven so it stays silky. It needs to be in your pizza night rotation asap. If you're team burrata-on-everything, my Sun Gold Tomato Caprese with Burrata is the salad version of this exact energy, and my Pesto Caprese Pizza is the next pie to master. Hosting? Fold this into my Italian Dinner Party Menu and thank me later.
Burrata Pizza at a Glance
- 🕒 Total Time: 55 minutes (40 min prep including dough rest + 15 min bake)
- 👪 Servings: 6
- 🍝 Cuisine Type: Italian
- 🧂 Flavor Profile: Creamy cold burrata over a hot garlicky Parmesan crust with salty prosciutto, basil, and a little red pepper heat; a white pie, no red sauce
- 📖 Dietary Info: Contains gluten (dough), dairy (burrata, Parmesan), and pork (prosciutto); skip the prosciutto and add extra basil for a vegetarian white pie
- 📦 Storage Notes: Best eaten immediately; leftover slices keep 2 to 3 days refrigerated and reheat best in a hot skillet or oven (the microwave turns the crust to cardboard); add any fresh burrata after reheating, not before
- ⭐Why You'll Love It: No sauce to simmer; garlicky olive oil and Parmesan are the base, and the burrata melts into the sauce moment on contact. Fifteen minutes in a screaming hot oven and pizza night suddenly has a wow factor. It's the pie I make when I want people to think we ordered from somewhere fancy.
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Why I Love This Recipe
Pizza night has been a longstanding tradition at our house. It typically occurs on a Friday and it's the perfect way to welcome the weekend. It ranges from just the 3 of us to a larger crew if we go big and invite friends. I fire up the outdoor pizza oven if the weather permits or plug in our indoor pizza oven and go to town. I'll always do a mix of 2-3 different pizzas and more times than not, that include this Burrata Pizza. It's salty and creamy and very easy to whip up.
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Ingredients
- 1 pound of store bought or Homemade Pizza Dough
- Olive oil
- Garlic
- Parmesan
- Burrata
- Prosciutto
- Basil, fresh or fried
- Red pepper flakes
Substitutions & Swaps
🧀 Cheese
- Burrata (called for) - Torn over the pie after baking; the cream center is the sauce
- Stracciatella - Literally the inside of burrata, sold by the tub; spoonable and even silkier
- Fior di latte - Fresh cow's-milk mozzarella; goes ON before baking since it's meant to melt
- Fresh mozzarella - Tear and scatter pre-bake; drain it well so the pie doesn't go soggy
🥩 Prosciutto
- Speck - Smokier cousin; same delicate drape, more backbone
- Soppressata or spicy salami - Goes on BEFORE baking so the edges crisp; brings heat
- Skip it entirely - Extra basil and a drizzle of hot honey make a killer vegetarian white pie
🍞 Dough
- Homemade pizza dough (called for) - The 00-flour version bakes up blistered and chewy
- Store-bought dough (1 pound) - Totally fine; let it come fully to room temperature or it will fight you
- Naan or par-baked crust - The 15-minute weeknight cheat; just shorten the bake and watch it
🌿 Finish
- Fried basil (called for) or fresh torn - Fried is dramatic and nutty; fresh is faster and brighter
- Arugula tossed in lemon - Turns a slice into dinner; add after the burrata
- Calabrian chili paste - Deeper, fruitier heat than red pepper flakes; dot it on sparingly
- Hot honey - The sweet-heat drizzle that makes the salty prosciutto sing
How to Make
Preheat your oven to 500 degrees (or preheat your indoor pizza oven to 650-700)
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 oil, garlic and parm 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 8-12 minutes.
Once the crust is cooked, remove from the oven and slather with the burrata and prosciutto.
Garnish the Burrata Pizza with fried basil, salt, and red pepper flakes. Cut into 6-8 slices and serve immediately.
Tips & Tricks
If you're making your own pizza dough, grab a bag of 00 flour. It's a finer ground flour that allows for a softer and better dough. This is key because no one wants a tough pizza. If you can’t find 00 flour at your local grocery store, you can also order it from Amazon.
As I mentioned above, it's super important to let your Homemade Pizza Dough come to room temperature before trying to mold it into your pizza shape. I take it out at LEAST 30 minutes before forming, but it's best if you can let it sit at room temperature for 45-60 before shaping into a circle, oval or rectangle.
If you don't have a pizza oven or pizza peel, you can make pizza on a baking sheet without issue! Just be sure to have your oven on 500 so you can get the crust as crispy and perfect as possible.
FAQs
What is burrata pizza?
Burrata pizza is an Italian-style white pie: a garlicky olive oil and Parmesan base baked until blistered, then topped with torn burrata, prosciutto, and basil after it comes out of the oven. The residual heat softens the burrata into a creamy sauce moment without breaking it.
What is burrata?
Burrata is an Italian cheese made from mozzarella and cream: a firm mozzarella shell with a soft, creamy center. Tear it open and it does the work of a sauce.
Do you put burrata on pizza before or after baking?
After baking, always. Burrata is too delicate for the oven; it turns watery and breaks if it bakes with the dough. Tear it over the hot pie the second it comes out.
What is the difference between fior di latte and burrata?
Fior di latte is fresh cow's-milk mozzarella, firm enough to melt on the pizza in the oven. Burrata is mozzarella wrapped around a cream-filled center, which is why it goes on after the bake instead.
How do you fry basil?
Heat a thin layer of oil in a heavy pan, add the basil leaves, and fry a few seconds until crispy. Pull them carefully and drain on a paper towel; they crackle like little flavor chips.
Similar Recipes
Burrata Pizza
Ingredients
- 1 recipe Homemade Pizza Dough
- 4 tablespoons olive oil
- 4 cloves garlic finely chopped
- ¼ cup freshly grated parmesan cheese
- 8 ounces burrata cheese
- 3 ounce thinly sliced 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 oil, garlic and parm all around the dough leaving a little bit for the crust.
- Transfer your pizza on the pizza peel in the oven and slide it over the stone to bake for about 8-12 minutes.
- Once the crust is cooked, remove from the oven and slather with the burrata and prosciutto. Garnish with fried basil, salt, and red pepper flakes. Cut into 6-8 slices and serve immediately.
Notes
Nutrition Information (estimated)
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What's Gaby Cooking
I stumbled across your IG picture and your menu planning is to die for
I’ve shared it now with at least dozen ppl
I will be following you for sure and making this delicious recipe this weekend
Cheers
Satu
So good! Even following directions it was still a little watery- just poured some off and topped it with arugula. A winner!
Hello, this pizza sounds delicious/ but it looks like I’ve missed your instructions for “fried basil”.
~Beth
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 🙂
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.
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
what kind of pizza sauce do you use?
I like the Rao's pizza sauce or the one from Trader Joes
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
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.
Does this recipe make one pizza, or two like some of your others?
2!!
LOOK DELICIOUS
I could just cry this looks so good! Love the video!
OMG yum! Burrata + prosciutto is everything!
That gorgeous cheese <3
This is my pizza dream. Gimme all the burrata!