This simple yet decadent Burrata Pizza brings together time-honoured flavour combinations – fragrant fresh basil; sweet, tart tomato; salty, rich prosciutto; and ultra-creamy burrata, in place of the usual mozzarella. Finish it all off with a drizzle of extra virgin olive oil.
Makes one 12” pizza
165g (5.8oz) pizza dough ball (see note below)
5 tablespoons (90ml) pizza sauce (see note below)
2-3 slices prosciutto
150g (9oz) burrata
Handful small basil leaves
2 tablespoons (40ml) extra virgin olive oil
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 165g (5.8oz) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.
For the sauce for this pizza, we recommend preparing our easy Ultimate Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavours in the other ingredients used here.
Once your dough and sauce are ready, fire up your Uuni 3 or Ooni Pro. Aim for approximately 500˚C (932˚F) on the stone baking board inside. You can check the temperature inside your Uuni quickly and easily using the Uuni Infrared Thermometer.
Take the burrata out of the fridge so that it warms up to room temperature. The burrata isn’t cooked in the oven on top of the pizza, but added to the pizza once it’s cooked, so it’s important that it’s not super cold.
Stretch the pizza dough ball out to 12" and lay it out on your pizza peel. Using a large spoon or ladle, spread the sauce evenly across the pizza dough base. Slide the pizza off the peel and into your Uuni, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven. Lay the prosciutto on top, then the burrata, scatter over the basil and finish with a generous drizzle of extra virgin olive oil.
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