Buratta Pizza Recipe

Preheat and prepare dough

Preheat your oven to 500°F (260°C) at least 30 minutes before baking with a pizza stone or an inverted baking sheet inside. If using store-bought dough, bring it to room temperature for 30 minutes. On a lightly floured surface, stretch or roll the dough into a 12-inch round (or desired size).

Season base

Brush the stretched dough lightly with 1 tablespoon olive oil and spread the minced garlic evenly over the surface, leaving a 1/2-inch border for the crust.

Par-bake (optional)

For a very crisp crust and to avoid a soggy center from the burrata, par-bake the oiled dough on the preheated stone or sheet for 4–6 minutes until it just starts to set but is not browned. Remove from oven.

While the oven preheats or dough rests, toss the halved cherry tomatoes with the torn basil, 1 tablespoon olive oil, sea salt, and black pepper in a bowl. Let sit for 10 minutes to macerate and release juices.

After par-baking (or on raw dough if you skipped par-bake), distribute the macerated cherry tomatoes across the pizza, concentrating slightly toward the center to support the burrata filling.

Make burrata-style creamy filling

Cut one large burrata ball into the outer shell and gently scoop the creamy interior (stracciatella) into a small bowl. Add the heavy cream and optional grated parmesan and gently stir to a silky, spreadable consistency. Taste and adjust with a pinch of salt if needed.

Assemble burrata on pizza

Spoon the creamy burrata mixture into the center of the pizza, spreading it slightly but leaving room around the edges for the crust. Tear the extra burrata ball into bite-sized chunks and scatter them over and around the creamy center, distributing evenly with the tomatoes.

Return the assembled pizza to the oven on the hot stone or sheet and bake at 500°F (260°C) for 6–9 minutes, or until the crust is golden and the toppings are warmed through. If you skipped par-bake, total bake time may be 9–12 minutes. Watch carefully so the burrata chunks melt slightly but don't overcook and break apart.

Remove the pizza from the oven. Drizzle the remaining 1 tablespoon olive oil around the crust, then immediately spoon the balsamic glaze in thin ribbons across the top. Sprinkle flaky sea salt and red pepper flakes if using.

Let the pizza rest for 1–2 minutes, then garnish with a few additional torn basil leaves if desired. Slice and serve warm so the burrata is creamy and the contrast between hot crust and cool interior remains.