Will we ever get sick of pizza recipes? Doubtful. There are just too many great combos and todays screams summer! Charred Tomato Pesto Pizza. It's half flatbread / half pizza, loaded with basil vinaigrette, and it's easy!
Table of Contents
Why I Love This Recipe
I learned the hard way that burrata is better when it's either cold, room temp or just SLIGHTLY warm. If you try and use burrata like a mozzarella and melt it in the oven, it just gets watery and sloppy. And seeing as how my burrata obsession is in no way, shape or form, going anywhere, I've mastered the art of adding burrata to a pizza (psst in case you haven't seen the Burrata Pizza Pie)!
The key is adding the cheese at the last minute. You bake the crust until it's golden and crisp. Then slather it with my addictive basil vinaigrette and THEN, and only then, do you add the burrata. That way the residual heat from the pizza crust just barely warms the cheese! You're welcome. Consider your burrata game forever changed for the better.
Ingredients & Substitutions
For the Pizza
- Pizza Dough
- Fresh Burrata
- Crushed Red Pepper Flakes
- Charred Cherry Tomatoes recipe below
- Maldon Sea Salt
- Black Pepper freshly cracked
- Basil Vinaigrette
For the Charred Cherry Tomatoes
- Cherry Tomatoes
- Garlic Cloves
- Shallot
- Extra-virgin Olive Oil
- Salt
- Black Pepper freshly cracked
*For a full list of ingredients and instructions please see recipe card below.
How to Make Charred Tomato Pesto Pizza
Step 1: Preheat the broiler. In a medium baking dish, toss the cherry tomatoes with the garlic, shallot and olive oil and season with salt and pepper.
Step 2: Broil 6 inches from the heat for about 5 minutes, or until the tomatoes pop and brown lightly.
Step 3: Preheat oven to 450 degrees F. On a lightly floured surface roll the dough thin. Transfer to an oiled baking sheet, drizzle with olive oil. Bake 8-12 mins till golden.
Step 4: Remove from oven and top with the basil vinaigrette and fresh burrata and red pepper flakes.
Step 5: Let the burrata melt a bit before topping with the charred cherry tomatoes. Slice and serve immediately.
How to Store Charred Tomato Pesto Pizza
You can store any leftover slices in the fridge wrapped well or in an airtight container. You can eat it straight out of the fridge, or warm it up in the oven till its warmed through and the cheese is melty.
How to Freeze Charred Tomato Pesto Pizza
While pizza makes an excellent food to freeze, this pizza with its tomato topping, vinaigrette and burrata is much better off eaten fresh and won't freeze too well.
Tips & Tricks
You can use ready made pizza dough from the deli or make your own, whatever you have time for.
FAQs
Pizza dough is actually one of the easier things to make. I have an amazing recipe for how to make homemade pizza dough here. It requires 2 types of flour (00 flour and all purpose flour), salt, yeast, and olive oil. In my post I cover where you can get 00 flour and the proper measurements and steps to make an amazing homemade pizza dough.
After baking as it's such a delicate cheese, it will get too watery if it's on before the dough goes into the oven.
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If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Charred Tomato Pesto Pizza
Ingredients
For the Pizza
- ½ pound pizza dough
- 2 cups fresh burrata cheese torn
- ½ teaspoon crushed red pepper flakes
- ½ cup basil vinaigrette recipe below
- 1 cup charred cherry tomatoes recipe below
- Maldon sea salt and freshly cracked black pepper
For the Charred Cherry Tomatoes
- 1 cup cherry tomatoes
- 2 garlic cloves thinly sliced
- 1 shallot thinly sliced
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
For the Basil Vinaigrette
- ½ cup Basil Vinaigrette
Instructions
- Preheat the broiler. In a medium baking dish, toss the cherry tomatoes with the garlic, shallot and olive oil and season with salt and pepper. Broil 6 inches from the heat for about 5 minutes, or until the tomatoes pop and brown lightly.
- Preheat oven to 450 degrees F.
- On a lightly floured surface roll the dough thin. Transfer to an oiled baking sheet, drizzle with olive oil. Bake 8-12 mins till golden. Remove from oven and top with the basil vinaigrette and fresh burrata and red pepper flakes. Let the burrata melt a bit before topping with the charred cherry tomatoes. Slice and serve immediately.
Hi, could you use naan bread for this in a pinch?
sure could!
One of the best pizzas I’ve ever made!
I used my own dough and mashed the tomatoes up a little more than the picture shows and it was incredible.
A keeper!
Ran out of homemade pesto, so I used guacamole instead and it was delicious. Thank you so much. My friend and I enjoyed this as a "happy hour" appetizer.
Can’t wait to try......do you ever freeze the basil vinaigrette......I have an abundance of basil in my garden?!!
all the time!! I freeze in ice cube trays
This pizza recipe sounds amazing! I wonder can I substitute goat cheese?
This looks delish. Can I cook it in my Breville pizza oven? Any changes/adjustments necessary? Thanks!!
you sure can - the breville doesnt take so long to bake so just follow the instructions that came with the Breville
We grilled pizzas in the Big Green Egg for the first time last night, and this was by far the biggest hit! (And why have I never grilled pizza before?? Amazing!) I'm loving everything in your cookbook too!
Made this twice and LOVED it both times! Do you have any recommendations on a side dish?
I would do my green monster salad or my spicy garlic green beans
I made this, it was pretty good, but waaaaaay too much salt!
how much salt did you use? everything says salt to taste!
My gosh I love this~ You are just too good my dear. Can you be my personal chef?
This looks amazing! I love charred tomatoes in/on/with anything! And great tips about burrata, too.
I love everything about this amazing pesto pizza recipe! Yummy!
Mmmmm. I love the sound of the basil vinaigrette on the pizza. Seems like it will taste so light and fresh. I am not waiting for summer to make this one!!
Yum! I love pesto on pizza!
Kari
http://www.sweetteasweetie.com