Every slice of this Grilled Vegetable & Burrata Pizza feels like a sunny stroll through a bustling farmer’s market. Bursting with the smoky char of seasonal vegetables, creamy pools of burrata, and a drizzle of golden olive oil, this pizza celebrates freshness in every bite. Burrata, with its delicate, milky center, creates a rich contrast to the crisp, slightly sweet flavor of charred peppers, zucchini, and eggplant. Whether enjoyed on a warm summer evening or as the centerpiece of a cozy weekend dinner, this pizza is as much a feast for the senses as it is for the soul.
Servings: 3 people
Equipment
Ingredients
For the Dough (or use store-bought):
- 250 g 2 cups all-purpose flour
- 160 ml 2/3 cup warm water
- 1 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil
For the Sauce & Base:
- 2 tbsp extra virgin olive oil for brushing dough
- 2 cloves garlic minced
- 1 tbsp fresh basil pesto optional, for added flavor
Toppings:
- 1 medium zucchini sliced into thin rounds
- 1 small eggplant thinly sliced
- 1 red bell pepper cut into strips
- 150 g 5 oz fresh burrata cheese (1 large ball)
- 50 g 1/2 cup shredded mozzarella
- A handful of fresh basil leaves
- Sea salt and freshly cracked black pepper to taste
- 1 tbsp balsamic glaze drizzle after baking, optional
Instructions
Preparation:
Prepare the Dough:
- In a bowl, mix warm water, sugar, and yeast. Let sit for 5–7 minutes until foamy.
- In a large bowl, combine flour and salt. Add yeast mixture and olive oil. Knead for 6–8 minutes until smooth.
- Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
- (If using store-bought dough, allow it to rest at room temperature for 30 minutes.)
Grill the Vegetables:
- Preheat a grill pan or outdoor grill to medium-high heat.
- Brush zucchini, eggplant, and bell pepper with olive oil. Grill 2–3 minutes per side until charred and tender.
- Season lightly with salt and pepper. Set aside.
Assembly:
Shape the Dough:
- Preheat the oven to 250°C (475°F).
- Roll or stretch dough into a 12-inch circle. Transfer to a floured pizza peel or parchment paper.
Build the Pizza:
- Brush dough with olive oil and scatter minced garlic.
- Sprinkle mozzarella evenly, then layer grilled vegetables.
Bake:
- Place pizza on the hot stone or baking sheet. Bake 10–12 minutes until crust is golden and cheese has melted.
Finish:
- Remove from the oven. Tear burrata into pieces and place on top while pizza is still hot.
- Garnish with fresh basil and drizzle with balsamic glaze if desired.
Notes
- Shortcut: Pre-grill vegetables in batches and store in the fridge for a quick midweek pizza.
- Variation: Add grilled asparagus or cherry tomatoes for extra color and sweetness.
- Tip: Use a mix of olive oil and a hint of chili flakes for a gentle, spicy kick.
Tried this recipe?Let us know how it was!
