Margherita Pizza with Fresh Basil & Burrata
An elegant take on a classic, this margherita pizza with burrata and fresh basil is easy to make and bursting with creamy, cheesy flavor.
Equipment
- Baking sheet or pizza stone
- Silicone brush
- Large spoon
- Oven mitts
- Cutting board and pizza cutter
Ingredients
- 1 ball pizza dough 300 g
- 2 tbsp extra-virgin olive oil divided
- 1/2 cup crushed tomatoes or pizza sauce
- 1 cup shredded low-moisture mozzarella
- 1 4 oz/115 g ball fresh burrata, torn
- Handful fresh basil leaves
- Pinch sea salt & cracked black pepper
Instructions
- Preheat your oven to 475°F (245°C).
- Stretch the pizza dough into a 10–12 inch round on a floured surface. Brush with 1 tbsp of olive oil.
- Spoon the sauce over the dough, then sprinkle with shredded mozzarella.
- Transfer to oven and bake for 12–15 minutes or until the crust is golden and the cheese is bubbling.
- Remove pizza and immediately top with torn burrata, remaining 1 tbsp olive oil, basil, salt, and pepper. Slice and serve.
Notes
Let the burrata come to room temperature before topping the pizza for best texture and flavor.