Creamy Burrata Margherita Pizza Recipe with Fresh Basil
A quick and easy pizza recipe featuring a crispy yet chewy crust topped with tangy tomato sauce, fresh mozzarella, creamy burrata, and aromatic fresh basil for a refreshing twist on the classic Margherita.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 ounces (340g) pizza dough (store-bought or homemade, preferably with some whole wheat)
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 medium Roma tomatoes, thinly sliced, or 1 cup (240ml) canned crushed tomatoes
- 6 ounces (170g) fresh mozzarella, sliced or torn into chunks
- 8 ounces (225g) burrata cheese, drained and torn into pieces
- 15–20 fresh basil leaves, washed and patted dry
- 1 clove garlic, minced (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes (optional)
Instructions
- Preheat your oven to 475°F (245°C). Place a pizza stone inside if you have one and allow it to heat for at least 30 minutes.
- On a lightly floured surface, stretch or roll out your 12-ounce (340g) pizza dough into a 12-inch (30cm) circle. Transfer to parchment paper or a floured pizza peel.
- If using fresh tomatoes, blend sliced Roma tomatoes or canned crushed tomatoes with minced garlic, a pinch of salt, and 1 tablespoon of olive oil until smooth but still slightly chunky (about 5 minutes).
- Spread a thin layer of tomato sauce evenly over the dough, leaving a 1-inch (2.5cm) border for the crust. Scatter chunks of fresh mozzarella over the sauce. Drizzle with the remaining 1 tablespoon of olive oil.
- Slide the pizza (on parchment) onto your hot stone or baking sheet. Bake for 10–12 minutes, or until the crust is golden and cheese is bubbling.
- Remove the pizza from the oven. Immediately tear the burrata over the hot pizza so it starts to melt softly. Scatter fresh basil leaves on top, season with salt, freshly ground black pepper, and red pepper flakes if using.
- Drizzle a little extra olive oil over everything. Let the pizza sit for 2 minutes before slicing to let the flavors meld.
- Cut into 6 slices and serve warm.
Notes
If you don’t have a pizza stone, use an inverted baking sheet preheated in the oven to mimic the effect. Add burrata after baking to keep its creamy texture. Avoid overloading the sauce to prevent soggy crust. For gluten-free option, use gluten-free dough. For vegan option, substitute cheeses with plant-based alternatives and use vegan-friendly oils.
Nutrition
- Serving Size: 1 slice (1/6 of pizz
- Calories: 375
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 30
- Fiber: 2
- Protein: 15
Keywords: burrata pizza, margherita pizza, fresh basil pizza, creamy pizza, easy pizza recipe, homemade pizza, Italian pizza