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This burrata and slow-roasted tomato pizza has completely won my heart in the kitchen. The slowly baked tomatoes turn amazingly sweet while the burrata melts into a heavenly texture. I love making it when friends come over for dinner or to treat my family. With every bite, we're whisked away to sunny Italy.
Delightful Mediterranean Magic on Your Plate
This pizza delivers perfect harmony. The tender slow-roasted tomatoes paired with creamy burrata on a crispy crust create a celebration of textures. I particularly love how the garlic becomes mellow and soft during cooking while the fresh basil brings its uplifting flavor. It's a comforting dish that appears fancy but stays 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 matchless aroma.
- Extra virgin olive oil: 240ml quality really matters here.
- Fresh basil: 1/4 cup packed leaves for the tomatoes.
- Sea salt: add to your liking to enhance flavors.
- Pizza dough: 450g homemade or store-bought both work great.
- Burrata: 225g to distribute across pizzas.
- Fresh basil: 1/4 cup chopped for garnishing.
Let's Make this Pizza Together
- Creating Wonderful Slow-Roasted Tomatoes
- Start by combining cherry tomatoes and garlic in a medium pot over medium heat. Pour in olive oil until tomatoes are covered. Let it simmer gently, stirring occasionally for 30 minutes. Toss in the basil and continue cooking until tomatoes become soft and caramelized, about 15 minutes. Cool down and add salt.
- Getting the Dough Ready
- Allow your pizza dough to 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 Masterpiece
- Split the dough in two and stretch each part into a 25cm circle on parchment paper. Brush with tomato-infused oil. Pre-bake for 6 minutes until slightly colored.
- Finishing Touches
- Top each pizza with about 1/2 cup of drained slow-roasted tomatoes, leaving a border. Bake until edges turn golden, around 6 minutes. Add torn burrata and sprinkle with fresh basil.
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My Personal 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 aromatic profile. Playing with various types of burrata or mozzarella can totally change the experience. I often serve it with a green salad dressed in lemon vinaigrette and a chilled glass of white wine for an even more special moment.
Frequently Asked Questions
- → Can the tomatoes be prepped ahead?
- Absolutely! Roast the tomatoes up to 5 days in advance and keep them in the fridge. Let them come to room temperature before using.
- → How do you get a crispy crust?
- Use a super-hot oven and preheat a pizza stone. No stone? Flip a baking sheet upside down and heat it up.
- → Can I swap out the burrata?
- Fresh mozzarella works, but burrata adds that creamy touch. Avoid dry or factory-made mozzarella.
- → How should I store the infused oil?
- Keep the leftover oil in the fridge. It's great for salads, pastas, or drizzling over dishes.
- → Can I reheat the pizza later?
- Best eaten fresh! Reheat at 180°C for a few minutes if needed, but the burrata won't stay as fresh.