Pizza Margherita con Burrata (Burrata Margherita Pizza)
Updated Aug 11, 2025
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Burrata Margherita Pizzza transforms the traditional margherita pizza recipe into something even creamier and more decadent by combining your favorite ingredients, such as fresh tomatoes, crisp crust, and aromatic basil.
This margherita version always takes center stage when burrata is served.
🔍 Quick Look: Pizza Margherita con Burrata (Burrata Margherita Pizza)
⏱️ Prep Time: 15 minutes
🍳 Cook Time: 10–12 minutes (plus 1–2 minutes to melt burrata)
🕒 Total Time: 25–27 minutes
👥 Servings: 6
📊 Calories: ~260 per slice
🔥 Cook Method: High-heat bake on pizza stone or sheet pan
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Why You’ll Love this Burrata Margherita Pizza
This Pizza Margherita con Burrata bakes the fresh tomato slices, torn burrata, and crisp crust together at high heat from the start, so you don’t have to worry about a soggy crust.
I can’t resist the rich, buttery bite that burrata’s silky center gives this Pizza Margherita con Burrata when it melts into the hot crust.
Explore more of our favorite Italian-insprired recipes like insalata burrata, or if you enjoy pizza, such as the robust, savory kick of garlic pizza, the seasonal sweetness of pumpkin pizza, and the hearty layers of our pizza rustica recipe.
What is Burrata and Why It’s Perfect for Pizza
Burrata is fresh mozzarella’s decadent cousin: a thin mozzarella shell filled with stracciatella, which is strands of mozzarella bathed in cream. It melts into gooey pockets on a hot pizza, adding richness and a buttery mouthfeel that mozzarella alone can’t match. The result is this otherworldly burrata Margherita pizza!
Pro Tip
For best results, bake this burrata margherita pizza at the highest temperature your oven will reach. This will help prevent the creamy cheese from giving the crust a soggy texture.
Burrata Margherita Pizza Ingredients
- Pizza dough – 12–14 oz. homemade or store-bought. This is my winning homemade pizza crust recipe, it’s easy, chewy, and delicious!
- Fresh tomatoes – 2 large, sliced ¼-inch thick (drain on paper towels to reduce moisture).
- Burrata cheese – 6–8 oz., torn into large chunks.
- Fresh basil leaves – ½ cup, coarsely chopped or left whole.
- Kosher salt – 1 tbsp., or to taste.
- Olive oil – optional, for brushing crust.
How to Make Burrata Margherita Pizza
You can make this Pizza Margherita con Burrata into a traditional size pie or make a bunch of personal-size pizzas like we did for this recipe.
1. Prep the Dough
- If using a pizza stone, place it in the oven and preheat to 500–550°F for at least 30 minutes.
- On a floured surface, roll or stretch the dough to 12–14 inches.
2. Assemble the Burrata Margherita Pizza
- Arrange tomato slices evenly over the dough.
- Season with a pinch of salt.
- Add basil evenly across the pizza.
- (Optional) Brush crust edges with olive oil for color.
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3. Bake the Pizza
- Slide the pizza onto the hot stone or a parchment-lined baking sheet.
- Bake 7–9 minutes (stone) or 10–12 minutes (sheet pan), until crust is golden and tomatoes are lightly blistered.
4. Serve
- Top the finished burrata Margherita pizza with extra basil, allow it to rest a few minutes, then slice and serve.
Pizza Margherita con Burrata Variations
- White pizza – Skip tomatoes, brush dough with olive oil, top with burrata, basil, and roasted garlic.
- Heirloom version – Use colorful heirloom tomatoes for a sweeter, more complex flavor.
- Grilled pizza – Cook dough on a hot grill, add toppings, then finish over indirect heat.
Recipe Questions and Answers
Yes, but you’ll lose the creamy texture that makes burrata special.
This burrata Margherita pizza is best eaten fresh. If needed, store slices in an airtight container in the fridge for up to 1 day and reheat in a hot oven or air fryer.
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Burrata Margherita Pizza
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Equipment
Ingredients
- 12 oz Pizza dough
- 2 Fresh tomatoes , large, sliced and drained, ¼-inch thick.
- 8 oz Burrata cheese, torn into large chunks.
- 1/2 Cup Basil leaves, coarsely chopped or left whole.
- 1 tbsp Kosher salt, or to taste.
- 1 tbsp Olive oil – optional, for brushing crust.
Instructions
- Preheat oven to at least 500°. If using a pizza stone, allow that to preheat for at least 30 minutes. On a lightly floured surface or on a sheet of parchment paper, roll or stretch the dough to 12 to 14 inches, if making one pizza.
- Use a pastry brush to coat the dough with a layer of olive oil. Evenly distribute the tomato and burrata on top of the dough. Sprinkle with kosher salt.
- Use a pizza peel to transfer the dough onto the hot stone (if using one.) Or, transfer parchment paper directly on top of the hot stone, if using parchment paper. Allow to bake for 7 to 9 minutes if using a baking stone, or 10 to 12 minutes if using a metal pizza pan. The crust should be golden and the tomatoes slightly blistered.
- Remove from oven and evenly distribute the torn pieces of fresh basil leaves. Allow the pizza to set for 3 to 5 minutes before slicing and serving.
Notes
- Drain tomatoes well on paper towels before adding to dough to prevent excess moisture.
- Preheat oven and pizza stone to 500–550°F for at least 30 minutes for best crust texture. Hotter is better!
- Brush crust with olive oil before baking for extra color and flavor.
- Add fresh basil after baking for the best aroma and taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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very interesting. have never seen or had that cheese. avid Pizza lover using a electric pizza oven. you did one thing was happy to see. Coating of pizza dough with olive oil , most other recipes do not state that. Bravo !!!