Pizza Margherita con Burrata (Burrata Margherita Pizza)

5 from 2 votes

Posted by Dan from Platter Talk

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.

Slice of Burrata Margherita Pizza showing creamy melted burrata, fresh basil, and blistered tomato slices.
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🔍 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

A man in a chefs jacket.

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!

A round piece of creamy burrata cheese, with a wedge cut from it.

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

Some pizza dough being flattened on a kitchen counter top.
  • 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

Some portions of pizza dough with burrata cheese and tomatoes on top.
  • 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

Some burrata Margherita Pizzas, baking in an oven.
  • 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

A bunch of mini-size burrata Margherita pizzas.
  • 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

Can I use mozzarella instead of burrata for this Pizza Margherita con Burrata?

Yes, but you’ll lose the creamy texture that makes burrata special.

How do I store leftover burrata Margherita pizza?

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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A personal size burrata margherita pizza on a cooling rack.
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Burrata Margherita Pizza

5 from 2 votes
The classic flavors of a Neapolitan margherita pizza are combined with the rich, creamy texture of fresh burrata cheese in this Pizza Margherita con Burrata. Ripe tomatoes, aromatic basil, and burrata are added at the end for a sumptuous finish, and the homemade pizza is baked at high heat for a crispy but tender crust. Burrata Margherita pizza is a simple way to add real Italian flavor to your kitchen without the need for specialized equipment, making it ideal for entertaining or weeknight dinners.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 6 Slices
By: Dan Zehr for Platter Talk

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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

For the Best Burrata Margherita Pizza: 
  • 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

Calories: 262kcal, Carbohydrates: 29g, Protein: 11g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 27mg, Sodium: 1575mg, Potassium: 103mg, Fiber: 1g, Sugar: 5g, Vitamin A: 712IU, Vitamin C: 6mg, Calcium: 209mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Italian
Tried this recipe?Mention @plattertalk or tag #plattertalk!

More of the Best Homemade Pizza Recipes

Pizza is my passion, and if you like this burrata Margherita pizza, please try some of our other homemade pizza recipes!

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About Dan from Platter Talk

Dan Zehr is a recipe developer, food photographer, and home cooking expert who has shared tested family recipes on Platter Talk since 2013. Some of the many publications his work has been featured in include Good Housekeeping, Reader’s Digest, and Home Beautiful. Dan has created award-winning recipes for brands like Tyson’s Chicken and has appeared in numerous cooking TV segments and contributed to various cookbooks and curated food collections.

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5 from 2 votes

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21 Comments

  1. 5 stars
    We found ourselves with a bunch of burrata cheese leftover from some Caprese salad that I made this weekend. Byluck, I just happened to have a bunch of fresh summer basil. We found this recipe when looking for a good way to use burrata and basil and all I can say that it is one of the best pizzas I have ever made at home. Thank you so much for sharing this amazing recipe.

    Reply

    1. That sounds like the perfect “leftovers turn masterpiece” moment! 🌿🍕 I’m so glad our recipe gave that burrata and basil a delicious new life—and even happier to hear it ranks among the best pizzas you’ve made at home. If you snap a photo next time, we’d love to see it! You can tag us on social media with #PlatterTalk so we can share in the pizza joy.

      Reply

  3. Oh my goodness, Dan. This has my name written all over it! Creamy, fragrant and crisp is the name of the game with my perfect pizza. Delicious recipe!

    Reply

    1. Georgia,
      You summed it up perfectly! Thank you very much for dropping by and for the kind comments!!

      Reply

    1. Sarah,
      This was a fun pizza!! But honestly, most of them are!! Thank you for visiting and taking the time to comment!

      Reply

  5. This looks like the best pizza EVER!! I’m doing an elimination diet for allergies at the moment, but this is 100% the first thing I’m making when I can finally eat cheese and bread 😛 Can’t wait.

    Reply

    1. Todd,
      Thanks so much for visiting and taking the comment. I’d love to see what sort of libation you can come up with to complement this. I love your work!

      Reply

  6. This looks wonderful Dan! I adore pizza margherita but with burrata? I love it! Thanks for sharing and have a great rest of the week.

    Reply

    1. Kat,
      I have to say – I just took some of this out of the freezer, nuked it and then let it warm up on a hot stone and it’s almost as good the second time around – which isn’t bad at all! Thanks for leaving a comment here on Platter Talk!

      Reply

  8. Burrata! Oh my goodness, yes. This pizza looks amazing. We are big pizza lovers in this house so this is a must..

    Reply

  9. Outta the ballpark, indeed, Dan! Wow…so very impressed with you a) rescuing your Caprese salad and making Pizza Margherita with Burrata! Mmm. It looks sinfully good. I’m going to have to make this soon. The Big Lug won’t know what hit him! Thanks so much for sharing!

    Reply