Burrata and Basil Pizza with Melted Cheeses

This one’s for pizza lovers: a Cheesy Basil Pizza topped with fresh pesto, creamy burrata and a scattering of pine nuts. It will transform your pizza night.

This basil pizza is simple and satisfying. Built on homemade pizza dough, it uses a white base of mozzarella and parmesan—no tomato sauce—and you won’t miss it.

Making Pizza Dough From Scratch

Pizza dough is easy to make by hand and takes just ten minutes to prepare. If you can let it rise for 4–8 hours the texture will be noticeably lighter and airier, but a shorter rise still produces a tasty crust. If you prefer shortcuts, instant pizza dough or store-bought dough both work well.

The Toppings

I top this pizza with homemade basil pesto added after baking so the pesto stays bright and fresh. Homemade pesto takes only a couple of minutes and has a far better flavor than jarred versions.

Then there’s burrata: a creamy mozzarella pouch filled with stracciatella. It elevates the pizza, adding lush creaminess and contrast to the melted cheeses.

How to Make Cheesy Basil Pizza with Burrata – Step by Step

Divide your pizza dough into two balls (or four for smaller pizzas). Roll one ball out to your preferred thickness, keeping in mind the crust will puff slightly in the oven, so roll a little thinner than your final target.

Dust a baking tray or pizza stone with fine semolina or regular flour, then transfer the rolled dough to the tray. Repeat for the second dough ball or bake the second pizza after the first comes out if you only have one tray.

Cover the base with shredded mozzarella and grated parmesan, and bake at the oven’s highest setting for about 10 minutes, until the crust is golden and the cheese is bubbling.

Remove the pizza from the oven and finish with spoonfuls of pesto, torn or spooned burrata, a grind of black pepper and a sprinkle of pine nuts.

Top Tips for Making Cheesy Basil Pizza

• Preheat the oven to its highest temperature before baking for the best crust.
• If you can, let the dough rise 4–8 hours for a lighter, airier crust. Shorter rises still work but yield denser results.
• Make homemade pesto for bright, fresh flavor—jarred pesto won’t deliver the same result.
• If you can’t find burrata, substitute extra mozzarella or a melting cheese such as taleggio.
• Always add pesto and burrata after baking to preserve their texture and fresh flavor.
• Dust trays or pizza stones with semolina or flour to prevent sticking and help produce a crisp base.

Ingredients

• 1 batch basic pizza dough
• Semolina or regular flour for dusting
• 1 batch homemade pesto
• 250 g mozzarella (about 2 balls)
• 2 tbsp freshly grated parmesan
• 1 burrata
• 2 tsp pine nuts

Instructions

• Prepare pizza dough and pesto—step-by-step photos can help if you’re following a dough or pesto guide.
• Divide the dough into two or four portions depending on your preferred pizza size. Roll each portion out thinner than your final desired thickness.
• Dust a baking tray or pizza stone with semolina or flour, transfer the rolled dough, and repeat for additional pizzas.
• Top the dough with mozzarella and parmesan, then bake at the highest oven temperature for about 10 minutes until the edges are golden and the cheese is bubbling.
• Remove from the oven and top with spoonfuls of pesto, add the burrata, then finish with fresh cracked pepper and pine nuts.

Notes

• Use a very hot oven for the best crust and quick bake time.
• Longer dough proves (4–8 hours) gives a superior crumb—shorter times still work in a pinch.
• Fresh homemade pesto is highly recommended for flavor; jarred pesto will taste different.
• Substitute burrata with extra mozzarella or another soft, melting cheese if needed.
• Add pesto and burrata after baking to keep their flavors and textures vibrant.
• Dust your trays with semolina or flour to prevent sticking and to help achieve a crispy base.