Charred Tomato Pesto Pizza

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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!

An oblong charred tomato pesto pizza cut into slices, zig-zag, along with a knife on the side on a dark blue wooden board.


 

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)!

An oblong charred tomato pesto pizza on a dark blue wooden board.

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

Mise en place of all ingredients to make charred tomato pesto pizza.
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

A baking sheet with cherry tomatoes, sliced garlic, shallots and olive oil along with salt and pepper.

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.

A baking sheet with charred cherry tomatoes and shallots.

Step 2: Broil 6 inches from the heat for about 5 minutes, or until the tomatoes pop and brown lightly.

A baking sheet with a rolled out pizza dough.

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.

A baking sheet with a baked pizza dough, then topped with basil vinaigrette, fresh burrata torn into small pieces, and red pepper flakes.

Step 4: Remove from oven and top with the basil vinaigrette and fresh burrata and red pepper flakes.

A baking sheet with a charred tomato pesto pizza.

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.

An oblong charred tomato pesto pizza cut into slices, zig-zag, along with a knife on the side on a dark blue wooden board.

FAQs

Do you have a recipe for pizza dough?

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.

Why do you add burrata after baking the 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.

Similar Recipes

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

Author: Gaby Dalkin
5 from 2 votes
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 and it’s easy!
Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes
Course Dinner
Cuisine Italian
Servings 2 servings

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

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.

Notes

You can use ready made pizza dough from the deli or make your own, whatever you have time for.

Nutrition Information

Calories: 1597kcal | Carbohydrates: 67g | Protein: 51g | Fat: 140g | Saturated Fat: 47g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 29g | Cholesterol: 168mg | Sodium: 848mg | Potassium: 398mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2534IU | Vitamin C: 36mg | Calcium: 1282mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

25 Comments

  1. 5 stars
    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!

  2. 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.

  3. Can’t wait to try......do you ever freeze the basil vinaigrette......I have an abundance of basil in my garden?!!

  4. This looks delish. Can I cook it in my Breville pizza oven? Any changes/adjustments necessary? Thanks!!

    1. you sure can - the breville doesnt take so long to bake so just follow the instructions that came with the Breville

  5. 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!

  6. This looks amazing! I love charred tomatoes in/on/with anything! And great tips about burrata, too.

  7. 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!!

5 from 2 votes

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