It’s difficult not to fall in love with Burrata
Explore 3 Burrata Pizza Recipes
or as long as I have enjoyed pizza, pepperoni has been my favorite topping. I’m not alone — it’s the most popular topping in the United States, after all. There’s just something about the interplay between the sauce, cheese and pepperoni that tantalizes the taste buds. When I discovered cup-and-char pepperoni, it was a game changer. Ditto for soppressata. Give that to me on my pizza every day and twice on Sunday, please!
For most of my pizza consuming life, no ingredient rivaled pepperoni to me. Then one day I had my first burrata pie. Another one of those “aha” moments. The light bulb went off and I was hooked. Don’t get me wrong, pepperoni still rules my personal pizza world. But burrata, baby — it’s right there in my mind too.
While there are cost considerations (price accordingly!), burrata’s creamy texture gives pizza an unrivaled mouthfeel. Pair it with the right ingredients and it’s sheer magic.
That’s exactly what Tony Gemignani does at Tony’s Pizza Napoletana in San Francisco. His “Mortadella E Burrata” exquisitely meshes pistachio mortadella, smoked mozzarella, burrata, smoked provolone, tomato, volcano salt and lemon. Then there’s the “Squash Blossom & Burrata” that features ricotta stuffed squash blossoms, burrata, prosciutto di Parma, crushed red pepper, mozzarella and shaved Parmigiano Reggiano. Burrata is also found numerous other times throughout Tony’s menu, but my personal favorite is his “Burratina Di Margherita.” It was the Gold Cup winner at the International Pizza Championships in Lecce, Italy, and for good reason. This pizza is beautiful and vibrant in its simplicity — burrata, cherry tomatoes tossed with fresh basil, extra virgin olive oil and balsamic reduction. It’s perfect!
Let’s move from California to Colorado, where Pizza Today contributor Audrey Kelly has Audrey Jane’s Pizza Garage. There’s a real beauty on her menu that she calls the “PB & J.” This pizza partners prosciutto with burrata, arugula, jam, extra virgin olive oil and mozzarella. To boot, Audrey makes it available on New York and Sicilian styles, as well as gluten free.
Burrata’s ultra-creamy texture is what makes it so appealing. Its balanced taste will allow you to pair it with savory, sweet, you name it. It’s a canvas open to your interpretation, and that’s exciting to any creative type. So, use the combinations from Tony and Audrey for inspiration, but don’t be afraid to play around until you find what best meets your needs. In the meantime, here are three burrata pizza recipes I love to help get you started.
- Fennel Sausage & Burrata Pizza
- Butternut Squash & Burrata Pie
- Balsamic Burrata & Olive Oil Caviar Pizza
Jeremy White is Editor-in-Chief of Pizza Today.