Burrata Pesto Pizza
A creamy, fresh Burrata Pesto Pizza featuring a crispy crust, vibrant basil pesto, and luscious torn burrata added right after baking.
- Baking the crust with low-moisture mozzarella creates a fat barrier that prevents the dough from getting soggy.
- Adding the burrata and pesto after baking preserves the delicate creaminess of the cheese and the bright, fresh flavor of the basil.
- High-heat baking on a preheated pizza stone mimics a professional deck oven, giving you a shatteringly crisp crust.
I still remember the humid July evening I tried to bake my first pesto pizza on a flimsy aluminum sheet that warped with a loud bang the second it hit the oven rack.
It was a disaster.
The store-bought dough refused to stretch, snapping back like a rubber band until I aggressively bruised it with my knuckles, a frustration I also faced when making Homemade Stromboli.
Here is the scientific reality of what goes wrong: pesto is a delicate emulsion of fresh basil, garlic, and olive oil. Subjecting those oil-soluble flavor compounds to intense oven heat breaks the emulsion, oxidizing the basil into a dull, bitter brown. Meanwhile, baking burrata ruins its luxurious cream center, releasing watery whey that turns your crust into a soggy swamp.
The fix is incredibly simple. We bake the dough with a bare whisper of low-moisture mozzarella to create a protective barrier, similar to how we layer cheese in a Pizza Grilled Cheese, then tear the cold burrata and spoon the vibrant pesto over the hot crust the second it leaves the oven.
Trust me, this technique is a total game-changer.
If you love the combination of crispy dough and fresh toppings, you might also enjoy our Roasted Tomato & Goat Cheese Flatbread with Pesto & Arugula. It uses a similar fresh-herb profile that keeps the flavors incredibly bright.
Burrata Pesto Pizza
Ingredients
- 1 lb (450g) pizza dough, room temperature
- 1/2 cup low-moisture shredded mozzarella cheese
- 1/2 cup high-quality basil pesto
- 2 balls (approx. 8 oz / 225g) fresh burrata cheese, room temperature
- 1 tbsp extra virgin olive oil
- 1/2 tsp Diamond Crystal kosher salt
- Fresh basil leaves and red pepper flakes for garnish
Directions
- Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 45 minutes to build up thermal mass.
- On a piece of parchment paper, gently stretch the room-temperature pizza dough into a 12-inch circle, using your fingertips to press air into the edges for a puffy crust.
- Brush the outer rim of the dough with extra virgin olive oil and sprinkle the entire surface with Diamond Crystal kosher salt.
- Evenly scatter the shredded low-moisture mozzarella over the dough, leaving a 1-inch border around the edges.
- Transfer the pizza (on the parchment) onto the preheated stone and bake for 8 to 10 minutes, or until the crust is deeply golden and the mozzarella is bubbly.
- Carefully slide the pizza out of the oven onto a cutting board. Immediately tear the fresh burrata balls open and arrange the creamy pieces across the hot pizza.
- Drizzle the basil pesto generously over the warm burrata, garnish with fresh basil leaves and red pepper flakes, slice, and serve immediately.
Notes
- We highly recommend using Diamond Crystal kosher salt; if you are using fine sea salt or table salt, cut the volume in half (use 1/4 teaspoon instead of 1/2 teaspoon) to avoid over-salting.
- Low-moisture mozzarella is essential for the baking phase because its low water content prevents steam from trapping under the cheese, which would otherwise compromise the gluten network and make the crust soggy.
- Keep a close eye on the oven during the final minutes of baking; at 500°F, the transition from perfectly charred leopard spots to a bitter, burnt crust happens in a matter of 30 seconds.
- Burrata does not reheat well because the delicate cream emulsion (stracciatella) will break and turn watery when microwaved or baked again; always enjoy this pizza fresh, or store leftover crust separately from the cheese.
- Make sure your burrata is at room temperature before tearing it onto the hot pizza; cold cheese will rapidly cool down the crust and prevent the cream from spreading beautifully.
Serving Suggestions
This pizza is a showstopper on its own, but you can easily turn it into an elegant Italian feast. Pair it with light, acidic sides to cut through the rich creaminess of the burrata.
- A crisp arugula salad tossed with lemon juice, extra virgin olive oil, and shaved parmesan.
- A side of Golden Tomato Garlic Bread for dipping into any extra pesto.
- A chilled glass of dry Pinot Grigio or a bubbly Prosecco to balance the rich fats of the cheese.
- A simple plate of marinated olives and warm artichoke hearts.
- A bowl of fresh heirloom tomatoes drizzled with balsamic glaze.
Storage and Reheating
Let's be completely honest: this pizza is meant to be eaten immediately. The contrast between the hot, crispy crust and the cool, creamy burrata is a fleeting magic that disappears as the pizza cools.
If you do end up with leftovers, do not make the mistake of throwing the whole slice into the microwave. The microwave will turn the crust into rubber and melt the burrata into a sad, watery puddle.
Instead, scrape off the cold burrata first.
Reheat the bare crust in a dry skillet over medium heat for 3 to 4 minutes until the bottom is crispy again, then slide it onto a plate and gently lay the cold burrata back on top.
It won't be quite as perfect as day one, but it is a highly respectable way to enjoy your leftovers without ruining the cheese.
Ingredient Substitutes
If you don't have all the exact ingredients on hand, don't worry. Here are the best swaps that won't ruin your dinner:
- Burrata: If you can't find burrata, use fresh buffalo mozzarella torn into pieces, or dollops of high-quality whole-milk ricotta mixed with a splash of heavy cream.
- Basil Pesto: Swap the classic basil pesto for a sun-dried tomato pesto, or a fresh arugula-walnut pesto for a peppery kick.
- Pizza Dough: A store-bought flatbread or a pre-made naan works beautifully as a quick shortcut—just reduce the bake time to 5-7 minutes.
- Low-Moisture Mozzarella: Provolone or mild Monterey Jack can stand in to create that essential fat barrier on the dough.
Pulling a hot, bubbly pizza out of the oven and tearing a ball of fresh burrata over it is one of those simple kitchen pleasures that feels incredibly luxurious. Pour yourself a cold glass of wine, don't worry about the messy drips, and enjoy every single creamy bite.
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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