Servings: 4 people
Equipment
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
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.
Tried this recipe?Let us know how it was!
