Italian tomato, burrata & arugula pizza
- Preparation 10 min
- Cooking 6 to 7 min
- Servings 2 medium pizzas
- Freezing I do not suggest
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🍕 Italian Tomato, Burrata & Arugula Pizza: Simple Freshness Meets Decadence
Craving a homemade pizza that looks stunning without spending hours in the kitchen? This tomato, burrata, and arugula pizza is exactly what you need. With a super simple base, quality ingredients, and high-heat baking, you get a crust that’s crisp, chewy, and bursting with freshness. A real showstopper to share… or not.
It all starts with two balls of pizza dough, homemade or store-bought—no need to overthink it. Roll them out on well-floured baking sheets, drizzle with a bit of olive oil, sprinkle with garlic salt (or garlic powder + salt, it totally works), and move on to the good stuff: a can of whole Italian tomatoes, crushed by hand to keep that rustic texture and bold, raw flavor. Add some Italian seasoning, crank the oven heat, and you’re ready to roll.
Once the crust is golden and blistered, bring in the star: 250 g of creamy burrata, torn by hand and scattered across both pizzas. It melts just slightly over the hot dough, creating pockets of pure joy. To finish? A handful of fresh arugula, a crack of black pepper, and—if you’re aiming for culinary legend status—a drizzle of spicy olive oil.
This is the ultimate go-to if you’re looking for a homemade pizza that’s easy, quick, and wildly impressive. It checks every box: crispy, creamy, fresh, and bold. And best of all? It’s meant to be eaten straight off the pan, piping hot, with a big glass of chilled white wine.
Yes, it tastes just as good as it sounds.
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🔥 Crank the heat
• Preheat your oven to the max (ideally 500–550 °F) at least 30 minutes ahead for that perfect golden crust.
• Got a pizza stone or cast iron plate? Use it!
🍅 Drain those tomatoes
• Crush the tomatoes by hand and let them drain a bit to avoid a soggy pizza.
• A splash of tomato juice is fine—but not too much!
🧄 Garlic salt to the edge
• Don’t skip the crust! A sprinkle of garlic salt gives it a bold flavor boost.
🧀 Burrata goes on after baking
• Never bake it—add it once the pizza’s out of the oven to keep that creamy, dreamy texture.
🌿 Finish fresh
• Add the arugula and spicy olive oil right before serving for max freshness. Personally? I’m obsessed with Stefano’s spicy olive oil.
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Italian tomato, burrata & arugula pizza
- 2 balls of pizza dough, homemade or store-bought
- Flour, for dusting the baking sheets
- Olive oil, for drizzling
- Garlic salt
- 1 can of high-quality whole Italian tomatoes
- Italian seasoning, to taste
- 1 burrata (250 g)
- Fresh arugula, to taste
- Freshly ground black pepper
- Spicy olive oil, for drizzling (optional… but highly recommended!)
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Preparation
- Generously flour two baking sheets. Place the dough balls on the sheets and gently stretch them by hand into pizza shapes.
- Drizzle a thin stream of olive oil over each base. Sprinkle garlic salt all the way to the edges.
- Open the can of tomatoes. Crush 2 to 3 whole tomatoes per pizza by hand or with a fork, then spread over the dough. Add a bit of tomato juice if desired. Sprinkle with Italian seasoning.
- Bake in the center of a preheated 550 °F oven for 4 to 5 minutes. Finish under the broiler for 1 to 2 minutes to get those edges golden and blistered.
- Tear the burrata and scatter it over both pizzas. Top with fresh arugula, cracked black pepper, and a drizzle of spicy olive oil.
- Serve immediately while it’s still hot, melty, and totally legendary. 🤤
Absolutely! Whether it’s raw dough, a pre-shaped ball, or even a pre-baked crust, the key is baking it at a high temperature for that perfect crispy edge. Want premium dough without the hassle? Ask your local pizzeria—they often sell some, and it’ll probably be way better than the grocery store version.
The hotter, the better! If your oven doesn’t reach 550 °F, just crank it as high as it goes. Quick, intense heat gives you that beautiful golden, wood-fired-style crust.
High-quality whole Italian tomatoes (like San Marzano) will give you the best flavor. Skip the overly sweet or thick jarred sauces. Keep it fresh, simple, and real—just tomatoes, crushed by hand.
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