This Burrata Pesto Pizza is the ultimate artisan experience delivered right to your kitchen. Imagine a thin, bubbly, charred sourdough crust topped with a symphony of textures: melted mozzarella cheese, blistered red cherry tomato halves, and the pièce de résistance—a large ball of creamy white burrata cheese torn open to reveal its luscious, spilling interior. Finished with vibrant green basil pesto dollops and fresh basil leaves, this pizza is a viral Pinterest sensation waiting to happen.
Whether you are hosting a high-end pizza night or looking for a weeknight glow-up, this Burrata Pesto Pizza checks every box. Much like my favorite baked spaghetti with cream cheese, this recipe focuses on that irresistible creamy-meets-savory profile that keeps everyone coming back for seconds.
Why You Will Crave This Artisan Pizza
- Textural Perfection: The contrast between the charred artisan pizza crust and the creamy white burrata is unparalleled.
- Visual Masterpiece: With vibrant green basil pesto dollops and blistered red cherry tomato halves, it is a restaurant-quality dish.
- Flavor Explosion: A light dusting of cracked black pepper and fresh basil cuts through the rich, melted mozzarella.
- Simple Sophistication: It looks complex but relies on high-quality ingredients and simple culinary science.
The Essential Ingredients for Burrata Pesto Pizza
To achieve that Visual Recipe Blueprint look, we need specific components that provide both structure and flavor. Using a high-heat method ensures that charred sourdough crust we all love.
- Sourdough Pizza Dough: 1 lb (454g) of dough. Sourdough provides the thin, bubbly structure and deep flavor profile necessary for an artisan finish.
- Low-Moisture Mozzarella: 1.5 cups (170g) shredded. This provides the foundation of melted mozzarella cheese without making the crust soggy.
- Cherry Tomatoes: 1 cup (150g), halved. These will become slightly blistered red cherry tomato halves under the intense heat.
- Burrata Cheese: 1 large ball (8oz / 225g). The star of the show, added at the very end for that soft interior spilling out effect.
- Basil Pesto: 1/4 cup (60ml). Use a high-quality brand or homemade for those vibrant green basil pesto dollops.
- Extra Virgin Olive Oil: 1 tbsp (15ml). Essential for brushing the crust to achieve that artisan charred look.
- Fresh Basil & Black Pepper: For the final scattered over the surface garnish that provides a fresh aromatic lift.
If you love recipes that balance richness with fresh ingredients, you might also enjoy my Chicken Romano for your next family dinner.
How to Make the Perfect Burrata Pesto Pizza
Step 1: Prep the Artisan Crust
Preheat your oven (and a pizza stone if you have one) to its highest setting, typically 500°F (260°C). High heat is the secret to a thin, bubbly, charred sourdough crust.
Stretch your dough on a lightly floured surface until it reaches a 12-inch (30cm) diameter. Aim for a slightly thicker rim to encourage those beautiful air bubbles to form and char.
Step 2: The Base Layer
Brush the outer edges of the dough with olive oil. Spread the melted mozzarella cheese evenly across the base, leaving a 1-inch (2.5cm) border. Arrange the red cherry tomato halves cut-side up across the cheese. This orientation allows the heat to hit the skins, creating blistered tomatoes.
Step 3: The High-Heat Bake
Slide the pizza onto your stone or baking sheet. Bake for 8–10 minutes. Look for Visual Cues: the cheese should be bubbling and golden, and the crust should have dark, charred artisan spots (often called leopard spotting).
Step 4: The Burrata Reveal
Remove the pizza from the oven. Immediately place the large ball of creamy white burrata cheese in the center. Use two forks to gently tear it open, allowing the soft interior to spill out over the hot melted mozzarella cheese.
Step 5: The Final Flourish
Use a small spoon to drop generous dollops of thick, vibrant green basil pesto across the surface. Scatter small fresh green basil leaves and a heavy dusting of cracked black pepper. Serve immediately on a simple wooden board to capture that rustic, handheld smartphone photo aesthetic.
After a savory meal like this, nothing beats a sweet treat like my fudgy brownie cookies or a slice of lemon blueberry muffins.
Pro Tips for Pinterest-Perfect Pizza
- Temperature Control: Ensure your burrata cheese is at room temperature before adding it to the pizza. This prevents the pizza from cooling down too quickly.
- The Pesto Rule: Never bake the pesto! Adding vibrant green basil pesto dollops after the oven preserves the bright color and delicate herb oils.
- Blistering Secrets: If your tomatoes aren’t blistering, move the pizza to the top rack for the last 60 seconds of baking.
- Dough Handling: Don’t use a rolling pin. Stretching by hand preserves the air bubbles that create the bubbly charred sourdough crust.
Storage, Reheating & Freezing
Storage: This Burrata Pesto Pizza is best enjoyed fresh. However, you can store leftovers in an airtight container in the fridge for up to 2 days.
Reheating: Avoid the microwave. Reheat slices in a dry skillet over medium heat to crisp the crust, then cover with a lid for 30 seconds to warm the creamy white burrata.
Freezing: I do not recommend freezing the assembled pizza due to the high moisture content of the torn creamy burrata. You can, however, freeze the sourdough dough for up to 3 months.
What to Serve With Burrata Pesto Pizza
Keep the sides light to balance the richness of the melted mozzarella cheese. A simple arugula salad with lemon vinaigrette works perfectly. If you are serving a crowd, consider adding a side of savory rosemary parmesan cookies for a unique appetizer.
Frequently Asked Questions
Absolutely! While sourdough offers the best flavor, any high-quality store-bought thin-crust dough will work. Just ensure it is at room temperature before stretching.
No, burrata should be added after the pizza is finished baking. The residual heat from the crust and melted mozzarella will warm the burrata perfectly without ruining its delicate, creamy texture.
Crank your oven to its highest setting (usually 500°F/260°C) and use a preheated pizza stone or steel. This mimics the intense heat of a brick oven, creating those signature charred air bubbles.
Place the tomatoes cut-side up on the pizza. The high heat of the oven will cause the skins to pucker and blister while the insides remain juicy.
Sogginess usually comes from high-moisture fresh mozzarella or too much pesto baked in the oven. Use low-moisture shredded mozzarella and add the pesto dollops after baking to keep the crust crisp.
The Ultimate Burrata Pesto Pizza Recipe Card
Burrata Pesto Pizza with Charred Sourdough Crust
Ingredients
Equipment
Method
- Preheat your oven to 500°F (260°C) with a pizza stone inside.
- Stretch dough to a 12-inch circle. Top with mozzarella and cherry tomato halves.
- Bake for 8-10 minutes until the crust is bubbly and charred.
- Tear the burrata over the center, dollop with pesto, and garnish with fresh basil and black pepper.
Notes
Use a high-quality sourdough dough for the best charred results.
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If you make this dish, please follow eva_ovens for more artisan recipes, leave a 5-star rating in the recipe card, and upload a photo of your pizza in the comments below. Seeing your charred sourdough crusts and spilling burrata makes my day!
