This Burrata Pizza is made 2 Ways, it’s double the creamy delicious flavor, double the cheese, and double the fun to bring to your kitchen. Today was a gloriously lazy Sunday and it definitely called for homemade pizza.
I actually made my Pizza Dough ahead of time, which made it real simple to put these two pies together. If you’re using refrigerated dough just make sure to let it come to room temperature before trying to stretch and shape it. It’ll make things so much more pliable and easy to handle.
Burrata is one of those ingredients that I feel could go on anything and it would be delicious. Pasta, salad, bread, pizza, a shoe, literally anything and everything. I was in Los Angeles last month for a wedding and a place called Pasta Sisters gave you the option to add it to any pasta. It’s kind of those ‘when in Rome’ situations.
I mean, seriously, isn’t that the most beautiful thing you’ve ever seen? I highly recommend Pasta Sisters if you’re around the LA area.
Burrata is a fresh Italian cow’s milk cheese made from mozzarella and cream. The outer shell is solid while the inside is creamy and soft. Making it the perfect oozy topping to pasta and pizza. You typically can find a little tub of Bel Gioioso burrata packed in water in the deli/cheese section of my local grocery store.
This is a “white pizza”, meaning there is no marinara or sauce. Just a drizzle of olive oil and flaky sea salt for seasoning, then you can add your cheese, toppings and yes, more cheese! I always try to use good olive oil when making pizza or pasta. It just enhances the flavor.
When assembling pizza at home I have the essentials on hand for topping. Cherry or Grape Tomatoes, Fresh Basil, Arugula, thinly sliced Prosciutto, Sweet Italian Sausage, and I like adding a sprinkle of red pepper flake for some heat. You can’t forget about the cheese either, for the base of the pizza I always use a low moisture part skim shredded mozzarella and in this case I split one hunk of burrata between the two pizzas.
Make two large pizzas or four small, depending on how many different kinds you want to make. I like options and it’s always fun to do this with a group. You can totally host a pizza making party and let everyone make their own, just don’t forget about the burrata.
Wine Pairing Recommendation: Because this is a lazy Sunday making pizza, I love to open up a bottle of Italian Rosso and go to work making the dough.
Burrata Pizza 2 Ways
Make your own pizza dough or buy refrigerated pizza dough at your local grocery store. These toppings are interchangeable, use what you got or make your own combos. It's your adventure!
Ingredients
- For the Pizza Dough
- 1 package {1/4 oz} active dry yeast
- 1 cup Warm Water
- 1 teaspoon Sugar or Honey
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- 2 ½ cups Flour, plus more for dusting
- Pizza Toppings
- 4 tablespoons Olive Oil, divided
- Flaked Sea Salt, for seasoning
- 3 cups Low Moisture Part Skim Mozzarella, shredded, divided
- 1/2 pound Italian Sausage, precooked and crumbled
- 1 cup Cherry or Grape Tomatoes
- 4 ounces Prosciutto, thinly sliced
- Fresh Basil Leaves
- Red Pepper Flakes, optional
- 8 ounce Burrata Cheese Cup, divided
Directions
- Step 1 For the Pizza Dough
- Step 2 In a medium bowl or your stand mixer attached with a dough hook, add yeast and sugar to the warm water, stir to dissolve yeast. Let sit for up to 10 minutes until foamy.
- Step 3 Add olive oil, salt and slowly start to incorporate the flour. Stir in 2 cups of flour until combined, dough should look wet and should be sticking to the sides of the bowl. Add the last ½ cup if the dough until the dough easily releases from the sides.
- Step 4 Place the dough on a floured work surface and knead the dough for 10 minutes. Add more flour if needed. The dough should be soft and look elastic at this point without sticking. Brush a bowl with olive oil and place the dough in the bowl, cover with plastic wrap. Let rise for one hour until doubled.
- Step 5 Preheat oven to 500 degrees F.
- Step 6 On a floured work surface. Cut dough into two equal portions, roll dough into a circle and stretch to place in two oiled pizza pans. Brush the tops of the pizzas with divided olive oil, season with sea salt and sprinkle both pizzas equally with shredded mozzarella. At this point I top one of the pizzas with cooked crumbled Italian sausage and one with cherry tomatoes. Bake pizzas in preheated oven for 15 – 20 minutes until pizza crust is golden brown and cheese is melted and bubbly.
- Step 7 Remove and top pizza with tomatoes with slices of prosciutto. Top both pizzas with fresh basil, sprinkle with red pepper flake, if desired, and place divided burrata in the middle. Slice and serve immediately. Enjoy!
Savor and Enjoy!
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