There are pizzas… and then there is burrata cheese pizza — a creation so soft, so creamy, so impossibly luxurious that every bite feels like a small love letter from Italy itself.
I’m not exaggerating.
The first time I made this pizza at home, I actually stopped mid-bite and whispered, “Where have you been all my life?”
Because burrata isn’t just cheese.
It’s magic.
It’s poetry.
It’s a silky, delicate cloud of cream wrapped inside mozzarella — ready to melt into warm pizza like it was born for this moment.
Over the years, I’ve tested so many variations of this recipe.
Some with tomato sauce.
Some with pesto.
Some with roasted garlic.
Some topped with prosciutto.
And every single time… that burrata steals the show.
Today, I’m giving you the ultimate burrata cheese pizza recipe — the version I’ve perfected after countless dreamy, delicious attempts.
Bold flavors.
Perfect texture.
A crust that supports all that creamy goodness.
And toppings that let the burrata shine like the star it is.
This is a pizza that feels restaurant-level but tastes like home.
Let’s dive in.
🍕 Ingredients Table (My Perfect Measured Recipe)
| Ingredient | Amount |
|---|---|
| Pizza dough (homemade or store-bought) | 1 ball (250–300g) |
| Burrata cheese | 1 large ball (or 2 small) |
| Extra-virgin olive oil | 2 tbsp |
| Fresh basil leaves | Handful |
| Cherry tomatoes (halved) | 1 cup |
| Fresh garlic (sliced thin) | 3 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Red pepper flakes | ½ tsp |
| Parmesan cheese (freshly grated) | 2 tbsp |
| Optional: Pesto | 1–2 tbsp |
| Optional: Prosciutto | 3–4 slices |
| Optional: Balsamic glaze | Drizzle |
This combination gives you maximum flavor without overshadowing the burrata.
❤️ My Step-By-Step Burrata Pizza Method (Deeply Tested, Truly Loved)
1. Preheat your oven — make it HOT.
Burrata pizza needs a blazing oven.
Heat to 500°F / 260°C (or as high as your oven allows).
Place a baking stone or heavy tray inside to heat.
Heat = crisp base + creamy top = perfection.
2. Prep your dough gently.
I always treat pizza dough like a living thing.
Soft. Warm. Sensitive.
Let the dough sit at room temperature for 20 minutes so it relaxes.
Then stretch it using your fingertips, not a rolling pin.
You want:
- Airy edges
- A thin, even center
- A nice round-ish shape (don’t stress about perfection)
3. Brush with olive oil + garlic.
This is my secret base.
Mix olive oil + sliced garlic.
Brush it across the surface of the stretched dough.
It perfumes the crust with that deep, warm aroma that makes everybody in the house go, “What are you cooking?!”
4. Add tomatoes + a pinch of salt.
Scatter cherry tomatoes around.
They roast and burst, releasing sweetness that pairs insanely well with burrata.
Sprinkle salt lightly.
Tiny details matter here.
5. Bake the crust first — WITHOUT the burrata.
This is extremely important.
Bake the pizza dough with tomatoes and garlic oil for 6–10 minutes until:
- edges puff
- bottom crisps
- tomatoes blister
Never bake burrata directly — it loses its magical cream.
6. Remove from oven and add the burrata.
This is the best moment.
When the pizza comes out hot and golden, gently tear open the burrata.
Place it right in the center — or break it into smaller clouds.
The heat of the pizza melts it into a creamy puddle.
It’s honestly beautiful to watch.
7. Add basil, parmesan, pepper, chili flakes.
Fresh basil touches warm pizza and instantly releases aroma.
It’s wild.
It’s emotional.
Add a sprinkle of parmesan.
A little pepper.
A little chili.
Everything just wakes up.
8. Optional toppings (I LOVE these):
Prosciutto
Add thin slices after baking.
The heat softens them.
Sweet, salty, dreamy combination.
Pesto drizzle
Just a little.
It adds depth without overpowering the burrata.
Balsamic glaze
For a sweet-tangy finish.
Olive oil splash
Every pizza needs this.
It’s the final kiss.
😍 The Flavor You Get
This burrata cheese pizza is:
- creamy
- silky
- warm
- luxurious
- light yet rich
- balanced
- aromatic
- heartbreakingly delicious
Every bite feels like:
- crispy crust
- warm tomatoes
- garlic aroma
- silky cream flowing
- basil bursting
- pepper hitting lightly
- cheese stretching softly
It’s a pizza that makes people close their eyes when they eat it.
🌿 Tips & Tricks (My Hard-Earned Burrata Wisdom)
1. Always add burrata AFTER baking.
Never bake burrata directly.
It turns grainy and loses its softness.
2. Use high heat — always.
Burrata pizza needs crispy crust + soft center.
3. Fresh basil only.
Dried basil doesn’t work with creamy cheese.
4. Don’t overload toppings.
Burrata is delicate.
Let it shine.
5. Use a preheated stone or tray.
It makes the bottom perfectly crisp.
6. Tear the burrata by hand.
No knives.
No cutting pressure.
Just gentle tearing — it keeps the cream intact.
7. Drizzle olive oil right before serving.
Adds shine.
Adds flavor.
Adds emotion.
8. Salt the tomatoes, not the burrata.
This creates natural balance.
❓ FAQ About Burrata Cheese Pizza
Q1: Can I use mozzarella instead of burrata?
Yes, but the flavor will be different.
Mozzarella is stretchy.
Burrata is creamy.
Both delicious, but not the same.
Q2: Can I make this recipe on a pan?
Yes. Preheat the pan in the oven and use high heat.
Q3: Should burrata be cold or room temperature?
Room temperature — always.
Cold burrata won’t melt properly.
Q4: Can I add sauce?
Yes:
- San Marzano tomato sauce (thin layer)
- Pesto
- White cream sauce
But don’t use too much — it competes with the burrata.
Q5: Can I store leftover burrata pizza?
Eat it fresh.
Burrata doesn’t reheat well.
Q6: Is buffalo burrata better?
If you can find it… YES.
It’s richer.
Creamier.
More flavorful.
💛 **Final Thoughts:
Your New Favorite Pizza — Soft, Creamy, Dreamy, Emotional**
Every time I make this burrata cheese pizza recipe, I feel like I’m back in a small Italian trattoria — one of those cozy places where the chef cooks with love, not rules.
Burrata has that effect on food.
It makes everything taste luxurious but comforting…
indulgent but light…
simple but special.
And that’s exactly why this recipe means so much to me.
It’s for:
- the days you want to treat yourself
- the nights you want to impress someone
- the weekends when you want beautiful food with minimal stress
This pizza doesn’t pretend to be complicated.
It just wants to be delicious.
And trust me…
one bite, and you’ll understand why this has become one of my all-time favorite pizzas to make — and share.
So stretch that dough.
Warm that oven.
Grab that soft, precious ball of burrata.
And let’s create some creamy, dreamy pizza magic tonight.
See Also: Bisquick Recipes Pizza Dough: My Foolproof, Love-Filled Shortcut to Perfect Homemade Pizza
