Burrata Pizza

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Dinner, Main Course American/Italian
By Kelly Djalali Serves: 2-4
Prep Time: 50 Minutes (plus 20 minutes sauce cooling time) Cooking Time: 10-15 Minutes Total Time: ~1 Hour, 20 Minutes

Zesty, chunky tomato sauce pizza topped with creamy burrata and finished with olive oil and fresh basil – a new classic pizza combination!


  • Tomato Sauce
  • 1 28-oz. Can Whole San Marzano Tomatoes, hand crushed with their juices
  • ~1/4 cup Chopped Fresh Garlic
  • ~1/2 cup Chopped Black and Green Olives
  • 1 tbsp. Tomato Paste
  • 1/2 - 1 tbsp. Chopped Calabrian Chilis (optional)
  • Kosher Salt and Black Pepper
  • Burrata Pizza
  • 1 Prepared Pizza Dough
  • 1 cup Tomato Sauce
  • 1-2 Burrata Spheres, at room temperature
  • Fresh Basil leaves
  • Olive Oil


Tomato Sauce


Combine ingredients in a medium saucepan. Bring to a simmer and reduce heat to let simmer for 40 minutes. Simmer, stirring occasionally until the sauce has reduced a bit and thickened. Taste for seasoning and add kosher salt and black pepper to taste.


Once it's thickened and chunky, and seasoned to your liking, remove from heat. Transfer the sauce to heat-safe bowl to cool before using it for the pizza.

Burrata Pizza


On a lightly floured pizza peel, roll, stretch or spin your pizza dough to a roughly 12-inch round. Use a spoon with a slightly flat bottom to spoon and spread the sauce on the dough, leaving a 1-inch border for the crust.


Bake the pizza for 10-12 minutes, until the dough is puffy and golden.


When the pizza comes out of the oven, use a silicone brush to brush olive oil over the crust. Then, break apart the burrata on the pizza. evenly distributing the fresh mozzarella and cream. Use one or two spheres of burrata to get the cheese coverage you want.


Once you have the burrata on the pie, drizzle olive oil over the cheese and cream. Then garnish with as much fresh basil as you like.