This marinara, garlic, & burrata pizza is my go-to winter pizza. No need for fresh herbs or veggies... Just grab some garlic, burrata, & a jar of your favorite pizza sauce.
Plus, I'm sharing how to get your pizza perfectly crispy AND my favorite pizza topping combos.
Burrata vs. Mozzarella
| Burrata | Mozzarella |
| Soft, Creamy Filling Full Flavor Higher Calories Made from Cream with Strands of Mozzarella | Elastic, Dense Texture Mild, Delicate Taste Lower Calories Made from Milk |
How to Get a Crispy Bottom Pizza
I use a baking steel in my oven. It absorbs the heat from the oven, but faster and gets hotter. This allows for your pizza to bake quickly and get that crispy bottom. Just cook per the instructions in this recipe and you will be good to go...no soggy bottom here!
Here is a link to purchase the pizza peel (and cutter) that I love (affiliate link opens in new tab) to take the pizza on and off the baking steel with ease and cut it without the blade ever getting dull (no blade!).
How to Prep the Dough
You can use store-bought or any recipe for pizza dough in this recipe. Click here to read the 72-Hour dough recipe, all the tips & methods in detail.
Here are the most important tips when prepping your dough for pizza:
- Take your dough out of the refrigerator at least 1 hour before use.
- Use a good amount of flour or cornmeal on the pizza peel before placing your dough on it so it doesn't stick.
- You can use parchment paper instead of flour if you are worried about moving fast enough so that the dough doesn't stick.
- Press the dough from the center working your way to the outside.
Ingredients & Recipe
For this recipe, you will need: pizza dough, pizza sauce, burrata, and garlic.
Preheat your oven to 500 degrees, preferably with a baking steel or stone. In the meantime, get your pizza ready.
If using a baking sheet: Lightly oil the baking sheet. Spread the dough by pressing from the center. Add ¼ of each of the following: sauce, garlic, and burrata. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple of minutes until the cheese is bubbly.
If using a pizza peel: Flour the surface of your pizza peel so the dough doesn't stick. Flour, then shape your dough and place it on the pizza peel. Working quickly (so the dough doesn't end up sticking) add ¼ of each of the following: sauce, garlic, and burrata. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple of minutes until the cheese is bubbly.
Repeat for the other three pizzas.
The Best Pizza Toppings
Here are some of my favorite pizza topping combos other than this recipe:
- Mushroom & Jalapeño
- Basil & Mozzarella
- Fig, Pesto, & Arugula
- Mushroom & Jalapeño
- Potato, Jalapeño, & Garlic
★ Did you make this recipe? Please give it a star rating below!★
You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I am up to. (Links to social media open in new tab.)
Marinara, Garlic, & Burrata Pizza
Ingredients
- 2 lbs. pizza dough
- 14 oz. pizza sauce
- 8 cloves garlic sliced on a mandolin
- 16 oz. burrata
Instructions
- Preheat your oven to 500 degrees, preferably with a baking steel or stone.
- If using a baking sheet: Lightly oil the baking sheet. Spread the dough by pressing from the center. Add ¼ of each of the following: sauce, garlic, and burrata. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple minutes until the cheese is bubbly.
- If using a pizza peel: Flour the surface of your pizza peel so the dough doesn't stick. Flour, then shape your dough, and place it on the pizza peel. Working quickly (so the dough doesn't end up sticking) add ¼ of each of the following: sauce, garlic, and burrata. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple minutes until the cheese is bubbly.
- Repeat for the other 3 pizzas.
Notes
Nutrition
This post was originally published in March of 2019 but was republished with new photos, step by step instructions, and tips in October of 2020.
Leave a comment & rate the recipe