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I've totally fallen for this roasted tomato and burrata pizza. The slow-cooked tomatoes get incredibly sweet while the burrata melts into something heavenly. It's my go-to when friends come over or when I want to treat my family to something special. Every bite takes you straight to sunny Italy.
Delightful Mediterranean Magic on Your Plate
This pizza nails the perfect balance. The tender slow-roasted tomatoes paired with creamy burrata on a crispy base make a wonderful texture party. I really love how the garlic turns sweet and soft during cooking while the fresh basil adds its lively kick. It's a comforting dish that looks fancy but stays super easy to make.
The Keys to Outstanding Pizza
- Cherry tomatoes: 450g pick the ripest ones for their natural sweetness.
- Garlic: 10 peeled cloves for their amazing flavor.
- Extra virgin olive oil: 240ml good quality makes all the difference.
- Fresh basil: 1/4 cup packed leaves for the tomatoes.
- Sea salt: add to your taste to bring out the flavors.
- Pizza dough: 450g homemade or store-bought both work great.
- Burrata: 225g to spread over the pizzas.
- Fresh basil: 1/4 cup chopped for topping.
Let's Create this Pizza Together
- The Wonder of Slow-Cooked Tomatoes
- Start by putting the cherry tomatoes and garlic in a medium pot over medium heat. Pour in enough olive oil to cover the tomatoes. Let it gently simmer, stirring now and then for 30 minutes. Toss in the basil and keep cooking until tomatoes get soft and caramelized, about 15 minutes more. Cool down and add salt.
- Getting the Dough Ready
- Let your pizza dough rise in a covered bowl until it doubles in size. Heat your oven to 260°C with a pizza stone in the middle.
- Shaping Your Pizza
- Cut the dough in half and stretch each piece into a 25cm circle on parchment paper. Brush with the tomato-infused oil. Pre-bake for 6 minutes until slightly golden.
- The Final Touch
- Top each pizza with about 1/2 cup of drained slow-cooked tomatoes, leaving a border. Bake until the edges turn golden, around 6 minutes. Add torn burrata pieces and sprinkle with fresh basil.
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My Little Kitchen Tips
After making this pizza countless times, I've found some tasty twists. Sometimes I mix rosemary or thyme with the basil for a different flavor combo. Playing with various types of burrata or mozzarella can totally change things up. I often serve it with a green salad dressed in lemon vinaigrette and a chilled glass of white wine to make the meal even more special.
Frequently Asked Questions
- → Can I prep the tomato spread early?
- Definitely! Make the tomatoes up to five days ahead. Store them in the fridge and let them warm to room temp before topping.
- → What's the trick for a crispy crust?
- Use a super-hot oven with a preheated pizza stone. No stone? Use an upside-down hot baking sheet.
- → Can I swap the burrata?
- Fresh mozzarella works, but burrata gives that creamy touch. Skip overly dry, store-bought mozzarella.
- → What about the oil from the tomatoes?
- Keep it in the fridge and use it for pasta sauces or salad dressings. It's packed with flavor.
- → Can leftovers be reheated?
- Enjoy it fresh if you can. If needed, rewarm it in the oven at 180°C a few minutes, but the burrata might lose its creaminess.