Burrata Pizza Recipe

Preheat and prepare

Preheat oven to 500°F (260°C) with a pizza stone or baking steel on the middle rack for at least 45 minutes. If using a baking sheet, preheat oven to 475°F (245°C).

On a lightly floured work surface, stretch or roll the pizza dough into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer the shaped dough to a floured pizza peel or an inverted baking sheet lined with parchment.

Brush the outer 1/2-inch of the crust lightly with 1 tablespoon extra-virgin olive oil to encourage browning.

Quick sauce

Crush the canned plum tomatoes by hand or pulse 2–3 times in a blender for a slightly chunky texture. Mince the garlic finely.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and red pepper flakes and sauté 30–45 seconds until fragrant (do not brown).

Pour in the crushed tomatoes, add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Stir in torn basil leaves during the last minute, then remove from heat and let cool slightly.

Taste and adjust seasoning. The sauce should be bright and slightly sweet — not overly cooked.

Make the infused oil

Warm 1/4 cup extra-virgin olive oil in a small saucepan over very low heat (do not let it sizzle). Add 10 basil leaves and warm for 1–2 minutes until fragrant to infuse the oil. Remove from heat and let cool 5 minutes. Optionally whisk in 1/2 teaspoon lemon zest and 1/8 teaspoon salt. Strain if desired or leave leaves in for stronger flavor. Set aside.

Spread an even layer of the plum tomato sauce over the dough, leaving the oiled rim exposed (about 3/4 cup sauce, depending on thickness preference).

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–10 minutes, or until the crust is blistered and golden and the sauce is bubbling. If using a home oven and a very hot stone, check at 6–7 minutes to avoid burning.

Remove pizza from oven and let rest 1–2 minutes on the peel or pan.

Tear the burrata into large pieces and distribute across the hot pizza so it melts slightly into the sauce. Use the creamy center first and place the exterior curds around the pie for texture.

Top with baby arugula (toss arugula briefly with a teaspoon of the basil-infused EVOO and a pinch of 1/4 teaspoon salt beforehand to wilt and season). Scatter halved cherry tomatoes if using.

Drizzle the remaining basil-infused EVOO over the pizza, then finish with a grind of fresh black pepper and an optional pinch of crushed red pepper for heat.

Slice and serve immediately while burrata is creamy and arugula still bright.