Burrata & Pesto Bliss Pizza – Creamy, Herbaceous, Irresistible

Burrata and pesto pizza is the perfect marriage of creamy cheese and vibrant herbs, baked onto a golden crust for a mouthwatering experience. There’s something undeniably dreamy about the union of creamy burrata and vibrant basil pesto, and this pizza delivers that fantasy in every bite. Inspired by the fresh, sun-kissed flavors of Southern Italy and elevated by LA’s obsession with artisanal ingredients, this Burrata & Pesto Bliss Pizza is a celebration of simplicity done right. The rich, oozy burrata melts over a golden crust while dollops of homemade pesto burst with fresh herbaceous flavor. It’s the kind of pizza that feels fancy but is refreshingly easy to pull off—perfect for impressing guests or indulging in a solo pizza night.

Burrata & Pesto Bliss Pizza

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Prep Time: 12 minutes minutes

Cook Time: 32 minutes minutes

Total Time: 44 minutes minutes

Servings: 4 people

Author: Jay Trabelsi

Equipment

• Pizza stone or baking sheet – Ensures a crisp, evenly baked crust
• Blender or food processor – For making the pesto smooth and creamy
• Rolling pin – To roll out your dough evenly
• Pizza peel or spatula – To safely transfer your pizza
• Oven – Preheated to the max for restaurant-style results

Ingredients

Dough:

• 1 ball pizza dough store-bought or homemade, ~250g
• 1 tbsp olive oil for brushing

Pesto Sauce:

• 1 cup fresh basil leaves packed
• 1 garlic clove
• 2 tbsp pine nuts
• ¼ cup grated Parmesan cheese
• ⅓ cup extra virgin olive oil
• Salt to taste
• Squeeze of lemon juice optional

Toppings:

• 1 large ball burrata cheese ~125g, drained
• 1 cup shredded mozzarella
• ¼ tsp red pepper flakes optional
• Fresh basil leaves for garnish
• Extra pesto for drizzling

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Instructions

Preparation:

• Preheat oven to 500°F (260°C), placing your pizza stone inside if using.
• Prepare pesto: In a food processor, blend basil, garlic, pine nuts, Parmesan, olive oil, and a pinch of salt until smooth. Add a splash of lemon juice for brightness if desired.
• Roll out dough on a floured surface into a 10–12 inch round. Transfer to a pizza peel or parchment-lined baking sheet.

Assembly & Baking:

• Brush dough lightly with olive oil to promote browning.
• Spread mozzarella evenly across the base, then add a few small dollops of pesto (save some for post-bake drizzle).
• Bake for 10–12 minutes or until crust is golden and cheese is bubbling.
• Remove from oven and immediately tear burrata into chunks over the hot pizza.
• Drizzle with more pesto, garnish with basil leaves, and a pinch of red pepper flakes if you like heat.

Notes

• Shortcut: Use high-quality store-bought pesto if you’re short on time.
• Variation: Add thin-sliced cherry tomatoes before baking for extra freshness.
• Serving Tip: Best served immediately while burrata is still cool against the warm crust.
• Upgrade: Add a drizzle of balsamic glaze for extra dimension.

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