Description
This Burrata Pesto Pizza is a deliciously vibrant and easy-to-make pizza that combines a crispy golden crust with a fresh pesto base, creamy burrata cheese, and a spicy garlic chili oil drizzle. Perfectly baked to perfection with a slight kick from red pepper flakes, it’s a gourmet pizza experience at home in just 50 minutes.
Ingredients
Pizza Dough
- 1 one-pound pizza dough
Toppings
- ⅓ cup pesto sauce
- 8 ounces burrata cheese
- Pinch flake salt
- Fresh basil leaves (quantity as desired)
Garlic Chili Oil
- 1 ½ tablespoon olive oil
- 3 cloves garlic, thinly sliced
- 1 tablespoon red pepper flakes
- Pinch salt
Instructions
- Prepare the Oven and Stone: If using a pizza stone or steel, set it in the center of the oven. Preheat your oven to 500°F (260°C) and allow the stone/steel to preheat for at least an hour for the best crust results.
- Shape the Dough: Stretch the one-pound pizza dough into a 12-inch round. Dock the center by poking it multiple times all over with the tines of a fork to prevent bubbling during baking.
- Initial Bake: Place the dough on the preheated stone or baking surface and bake until it turns golden brown, approximately 10 minutes. This ensures a crisp, cooked base before adding toppings.
- Add Pesto and Warm: Remove the pizza base from the oven briefly and spread the ⅓ cup of pesto sauce evenly over the surface. Return to the oven and bake for an additional 2 minutes to warm the pesto.
- Prepare Garlic Chili Oil: While the pizza cooks, combine 3 thinly sliced garlic cloves and 1 ½ tablespoons of olive oil in a small saucepan. Cook over medium-low heat, stirring often, until the garlic turns golden brown (about 3 minutes). Transfer the hot garlic and oil over 1 tablespoon of red pepper flakes in a heat-proof bowl, stir to combine, season with a pinch of salt, and set aside to infuse.
- Add Burrata and Finish: Once the pizza is done, tear 8 ounces of burrata cheese into chunks and distribute evenly on top. Add fresh basil leaves as desired, then drizzle with the prepared garlic chili oil for a flavorful finish.
- Serve: Optionally sprinkle the pizza with a pinch of flake salt for added texture and serve immediately to enjoy the best taste and texture.
Notes
- Preheating the pizza stone or steel for at least an hour is essential to achieve a crispy crust.
- Docking the dough prevents unwanted air bubbles while baking.
- Use fresh burrata for the creamiest texture; room temperature is best before adding.
- The garlic chili oil can be stored in the refrigerator for up to a week and used on other dishes.
- Adjust red pepper flakes to control the spice level according to your preference.
- Fresh basil adds bright herbal notes but can be omitted if unavailable.
