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    Home » Recipes » Pizza

    Marinara, Garlic, & Burrata Pizza

    Published: Oct 21, 2020 Modified: Oct 21, 2020 by Candice

    JUMP TO RECIPE PIN RECIPE
    Pizza on a white marble cutting board next to three other pizzas with title text.
    Pizza on a white marble cutting board next to three other pizzas.
    Pizza with red sauce and garlic on white marble with title text.

    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.

    Pizza with red sauce and garlic on white marble.

    Plus, I'm sharing how to get your pizza perfectly crispy AND my favorite pizza topping combos.

    Burrata vs. Mozzarella

    BurrataMozzarella
    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

    Top view of pizza sauce, dough, burrata, and garlic.

    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.

    Raw pizza on a baking sheet.

    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.

    Pizza on a white marble cutting board next to three other 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.)

    Pizza with red sauce and garlic on white marble.
    Print Recipe
    5 from 7 votes

    Marinara, Garlic, & Burrata Pizza

    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.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main, Main Course
    Cuisine: American, Italian
    Servings: 4
    Calories: 874kcal
    Author: Candice

    Ingredients

    • 2 lbs. pizza dough
    • 14 oz. pizza sauce
    • 8 cloves garlic sliced on a mandolin
    • 16 oz. burrata
    US Customary - Metric

    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

    If you can plan 3 days in advance, make this 72-hour pizza dough. It's easy, just takes time to sit and develop flavors. Makes 4 individual pizzas. Let your dough come to room temperature before using it for best results. I take mine out of the refrigerator one hour before using it.
    If making focaccia pizza, similar to Roman-style pizza, you can use this Bon Appetit recipe for No-Knead Focaccia (link opens in new tab). Bake the focaccia for 20 minutes, then add the sauce and toppings, bake an additional 8-10 minutes, and finally, broil on high for 2 minutes to get the cheese bubbly.
    Use a baking steel to prevent a soggy pizza bottom. Preheat your oven with the baking steel inside. Here is a link to purchase one (affiliate link opens in new tab).
    You can bake the pizza on the baking steel directly, or placing a baking sheet on the steel. If you are new to making pizza and not very adventurous, I recommend using a baking sheet your first few times.
    If you are baking directly on the baking steel, use a pizza peel to transfer the pizza in and out of the oven. Here is a link to purchase the pizza peel (and cutter) that I love (affiliate link opens in new tab). It has a thin lip, making it much easier to use.
    My favorite, ceramic mandoline for slicing the garlic perfectly thin. The trick to the perfect pizza toppings is to use a mandolin to slice everything just the right thickness…and it saves so much chop time.

    Nutrition

    Calories: 874kcal | Carbohydrates: 116g | Protein: 38g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 81mg | Sodium: 2161mg | Potassium: 352mg | Fiber: 5g | Sugar: 18g | Vitamin A: 1223IU | Vitamin C: 9mg | Calcium: 625mg | Iron: 7mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

    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.

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    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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