Up until recently, I knew nothing of the merits of burrata compared to mozzarella. Well, let me tell you, there are many. Let’s just say, my new favorite dinner is this burrata pizza with pancetta recipe!Jump to Recipe
Assembled and cooked in under 20 minutes, this recipe is easy as pie to make. Yet, this simple pizza might be the most decadent thing to grace your table. It’s all due to the magnificent cream-like flavor/texture of burrata cheese. While the melted cheese is stringy in places, like mozzarella, there’s also a melt-in-your-mouth-like-clotted-cream quality, unlike mozzarella.
If you can’t get burrata, don’t let a little thing like that stop you! You really can’t go wrong with toppings like pizza sauce, thinly sliced pancetta, and fresh basil; so feel free to substitute mozzarella.
Here’s the thing, I have no qualms about buying pizza dough. In my world, a freshly sauced and topped pizza beats a frozen pizza, and a frozen pizza is better than no pizza at all. For those of you feeling inspired to make your own dough, here’s my tried-and-true homemade pizza dough.
Either way, this burrata pizza with pancetta recipe will impress, TRUST. I’m definitely putting it in the regular rotation for pizza night.
For your convenience, I’m including some affiliate links for tools that I use regularly when making perfect pizzas in my home oven:
- To transfer to the oven: a wood pizza peel
- For easy slicing: a pizza cutter
- For a crispy crust: a pizza stone
Burrata Pizza with Pancetta Recipe
- 1 recipe homemade pizza dough
- 1/2 cup pizza sauce
- 8 oz burrata cheese
- 1 3-oz package pancetta, thinly sliced
- 1 oz fresh basil
- red pepper flakes
- Preheat oven to 500°F and move pizza stone (if using) to the center rack. Stretch out your pizza dough on parchment paper dusted with rice flour or corn meal pressing from the center toward the outside edges. Place stretched out dough and parchment paper on the peel.
- Spread a thin layer of pizza sauce on the dough and hold peel directly over the stone at a 45° angle. Pull gently backward (toward yourself) and the dough should slide onto the stone. Bake for 10 minutes.
- Remove and sprinkle with burrata, pancetta, basil and red pepper flakes. Put back in the oven for another 2-4 minutes. Cut into slices and serve immediately.