20 Minute Burrata Pizza

This easy pesto and burrata pizza will quickly become a family favorite, especially because it takes just 20 minutes to throw together! Switch up pizza night this week by rotating in this simple combination made with basil pesto and creamy burrata.

You Will Love This

• Burrata cheese is a ball of fresh mozzarella that's filled with curds or shreds of mozzarella mixed with heavy cream and it is every bit as heavenly as that sounds. It is the star ingredient that makes this pizza so amazing - and so, so simple.
• If you love this burrata pizza recipe, be sure to check out my Burrata Appetizer with Garlic Olive Oil, my Tomato Pizza with Spinach and Feta, or my Easy 20-Minute Bruschetta Pasta.

Ingredients and Substitutions

• Pizza Dough - You can grab a premade crust or dough from the store if you want, but making your own pizza dough is actually super simple and I promise you will taste the difference.
• Olive Oil - Standard olive oil will do, but a good organic cold-pressed olive oil adds a special depth to the crust that really enhances the whole pie.
• Dried Oregano - I like to par-bake the crust with a layer of olive oil and dried oregano to infuse that earthy, herbaceous flavor. If you’re out of oregano, Italian seasoning or dried thyme will work in its place.
• Basil Pesto - Store bought pesto will work, but (and I feel like a bit of a broken record, but it’s true) homemade basil pesto is an easy way to dial up the flavor on this burrata pizza.
• Shredded Mozzarella Cheese - Mozzarella’s subtle flavor and superior melt makes it every pizza’s favorite. Even a burrata pizza still needs a little help from it's friend, mozzarella.
• Burrata Cheese - Burrata is bringing a sweet, creamy profile to this pizza that you are going to love. It really is the star of the show so don't skip it. Most grocery stores carry it now and you'll find it located right by the fresh mozzarella.
• Arugula - I like to add a handful of arugula tossed in olive oil and balsamic vinegar to the top of this pizza. It adds a tangy, peppery flavor that really balances out the richness of the burrata.

Instructions

Brush crust with olive oil and sprinkle with dried oregano.

Bake for about 5-7 minutes or until it just starts to turn light golden brown on the edges. Add basil pesto (or pizza sauce) to the pizza crust.

Spread mozzarella in an even layer. Then gently pull apart the burrata and place bite size pieces across the pizza crust.

Bake for another 10-15 minutes or until the cheese is melted and the edges of the pizza turn golden brown.

If desired, toss arugula with the olive oil and balsamic vinegar.

Then slice the pizza and top with the dressed arugula.

Tips

• If you don't have an oven thermometer yet, I highly recommend investing in one! They are pretty inexpensive and you might be surprised just how off your oven temp actually is! The oven temperature is going to make a difference in how quickly this burrata pizza cooks and can also affect the texture as well.
• Shred your own cheese! I’m a big fan of shredding cheese at home for the freshest flavor and best melt, but how do you shred cheese with a softer texture like mozzarella? Pop it in the freezer for about 15 minutes before you grate it!
• Add your own toppings! This burrata pizza is also excellent with prosciutto, salami, or pepperoni. Or you could add leftover grilled veggies as well! Just keep the toppings simple so that the pizza doesn't get soggy!

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