Burrata Pizza | Creamy, Gourmet Pizza Recipe

Let’s get one thing straight—mozzarella is great and all, but burrata? Burrata is what mozzarella dreams of becoming when it grows up. That creamy, oozy center wrapped in a soft mozzarella shell? It’s basically cheese royalty. And putting it on pizza? That’s just straight-up culinary magic.

So, if you’re wondering how to elevate your next pizza night or impress your friends with something that screams “I have taste”—this burrata pizza situation is the answer. Let’s talk pizza stone, toppings, and exactly when to drop that luscious cheese bomb on your pie.

What Even Is Burrata (And Why Should You Care)?

Burrata is like mozzarella’s cool, cream-filled cousin. On the outside, it looks like a regular ball of fresh mozzarella, but slice it open and—BOOM—out comes stracciatella (shredded mozzarella soaked in cream). It’s rich, silky, and borderline decadent.

A gorgeous Burrata Pizza Pie tutorial from What’s Gaby Cooking features creamy burrata paired with prosciutto and olive oil—totally drool-worthy.

Why it’s perfect for pizza:

Melts like a dream—but not all over the place
Adds luxurious texture—creamy meets crisp
Balances acidity—perfect with tomato-based sauces
Looks ridiculously impressive—hello, dinner party points

The Best Way to Use Burrata on Pizza

Here’s the thing—don’t bake burrata on the pizza. Seriously. You’ll lose all that glorious creamy burrata interior and end up with a sad blob of overcooked cheese. Instead, add it after baking, just as the pizza comes off the pizza stone using your pizza peel. The heat from the pizza crust will gently warm the burrata without ruining its magic.

For guidance on timing and technique:

Burrata House offers a clear breakdown: add burrata after baking to preserve its creamy center—because yes, that is a big deal.

Ingredients You’ll Need (Keep It Simple, Fancy Pants)

You don’t need a mile-long ingredient list for this to hit. In fact, less is more when it comes to burrata pizza. Here’s what I love to use:

For the base:

Pizza dough – homemade or store-bought
Extra virgin olive oil – for brushing the crust
Roasted garlic – finely chopped or mashed for bold flavor
Tomato sauce or basil pesto – choose your base
Fresh basil leaves – for garnish
Crushed red pepper flakes – a spicy kick never hurt anyone

Star of the show:

1–2 balls of creamy burrata – one per pizza is usually perfect

Toppings (Optional but fun):

Roasted cherry tomatoes
Prosciutto
Arugula
Caramelized onions
Sautéed mushrooms
Balsamic glaze drizzle
A dusting of Italian seasoning for an herby finish

How to Make Burrata Pizza (The Easy Way)

Let’s keep things stress-free, yeah? You’re here to enjoy cheese, not earn a culinary degree.

Step 1: Prep the Dough

Take your dough out of the fridge 30–60 minutes before baking. Let it chill on the counter (not literally) so it’s easy to stretch. If you’re using a pizza stone, pop it into a hot oven (at least 475°F) ahead of time for crispy-bottomed success.

Step 2: Build the Pizza (Minus the Burrata)

Stretch your dough out and place it on parchment if you’re using a pizza peel to slide it onto the stone. Brush the edges with extra virgin olive oil, then layer on your sauce—either a bright tomato base or a spoonful of basil pesto if you’re feeling wild.

Toss on your toppings (anything that needs baking, like mushrooms or cherry tomatoes), and bake for 10–12 minutes until the pizza crust is puffed and golden.

Step 3: Finish with Burrata & Extras

Slide the pizza off the stone, then immediately place your creamy burrata in the center. Tear or cut it gently so it spreads just enough. Finish with fresh basil, a drizzle of balsamic or olive oil, and a final sprinkle of Italian seasoning.

Topping Combos That Absolutely Slap

Feeling indecisive? These burrata pizza recipes are tried-and-true crowd-pleasers:

1. Classic Margherita with Burrata

Tomato sauce
Fresh mozzarella
Creamy burrata
Fresh basil
Olive oil

2. Burrata & Prosciutto

Tomato or basil pesto base
Slices of prosciutto (add after baking)
Burrata
Arugula
Balsamic drizzle

3. Roasted Veggie Delight

Roasted garlic base
Roasted bell peppers, zucchini, onions
Burrata
Italian seasoning

4. Spicy Mushroom & Burrata

Garlic white sauce
Sautéed mushrooms
Chili oil drizzle
Burrata
Fresh thyme

For creative flavor ideas like pesto and bold veggies:

Two Purple Figs shares a bright and vibrant burrata pizza recipe using pesto, garlic sauce, and burrata—perfect for when you want something light but luxe.

Burrata vs Mozzarella: What’s the Difference?

Mozzarella is like your dependable best friend. Burrata is that friend’s glamorous cousin visiting from Italy.

Feature	Mozzarella	Burrata
Texture	Firm and stretchy	Soft outside, creamy inside
Flavor	Mild and milky	Rich, buttery, slightly tangy
Melting ability	Excellent when baked	Best added after baking
Best for	Traditional pizzas	Bougie pizza upgrades (yep, I said it)

Pro Tips So You Don’t Mess It Up

Here’s the good stuff I wish someone told me earlier:

Don’t bake the burrata. I’ll say it again for the people in the back.
Use high-quality dough and cheese. This is no place for shortcuts.
Let the burrata sit out a bit before slicing—cold burrata doesn’t spread well.
Use a pizza peel to avoid flinging your hard work across the kitchen floor.
Sprinkle on Italian seasoning for that herby pizzeria aroma.

When to Serve Burrata Pizza

Honestly? Anytime you want to feel a little extra without breaking a sweat. But here are a few ideal moments:

Date night at home – Light some candles and pretend you’re in Florence.
Pizza party upgrade – The kind where everyone goes “Wait, what’s that cheese?”
After a long day – Because you deserve creamy burrata and carbs.
When you feel fancy – It’s the edible equivalent of wearing linen.

Final Thoughts: Burrata Pizza Is the Star of the Show

So yeah—burrata pizza isn’t just a meal. It’s a mood. It’s for when you want to turn pizza night into something a little special with basically zero extra effort.

All it takes is a good pizza crust, some extra virgin olive oil, maybe a swipe of basil pesto, and that one perfect scoop of burrata. Throw it all on a stone, pull it out golden with your pizza peel, and there you go—restaurant vibes in your own kitchen.

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Zach Miller

Zach Miller is a homemade cook, certified pizza obsessive, and the kind of guy who thinks a good cup of coffee counts as a personality trait. When he's not perfecting his sourdough crust or experimenting with outrageous toppings (pineapple and hot honey—don’t knock it), he’s sharing fun, no-fuss recipes that actually make you want to cook. Expect plenty of melted cheese, caffeine-fueled kitchen adventures, and the occasional dad joke thrown in for free.

Why Burrata Pizza Deserves a Spot in Your Weekly Rotation