Burrata Pizza Pie

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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.

Burrata Pizza Pie

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 Fried Basil Pizza

Burrata Pizza Pie

5 from 3 votes
Prep Time 42 mins
Cook Time 13 mins
Total Time 55 mins
Course Dinner
Cuisine Italian
Servings 2


  • 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


  • 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


  1. 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.

  2. 5 stars
    Freakin amazeballs! Will you ever think about including nutritional counts in your recipes?

    1. 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

  3. 5 stars
    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.

  4. 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?

  5. 5 stars
    So good! Even following directions it was still a little watery- just poured some off and topped it with arugula. A winner!

  6. 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

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