Name: Burrata Pesto Pizza with Garlic Chili Oil Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 one-pound pizza dough; ⅓ cup pesto sauce; 8 ounces burrata cheese; Pinch flake salt; Basil leaves (for garnish, quantity to preference); 1 ½ tablespoon olive oil; 3 cloves garlic, thinly sliced; 1 tablespoon red pepper flakes

Jump to Recipe· 4.2 from 3 reviews

I absolutely adore this Burrata Pesto Pizza with Garlic Chili Oil Recipe because it delivers an incredible combination of creamy, fresh burrata with the bright herbal bite of pesto and a smoky kick from homemade garlic chili oil. Every bite is a perfect harmony of textures and flavors that feels both gourmet and comforting all at once. It’s a pizza recipe I keep coming back to when I want something special yet surprisingly simple to make at home.

Why You’ll Love This Burrata Pesto Pizza with Garlic Chili Oil Recipe

What really draws me to this Burrata Pesto Pizza with Garlic Chili Oil Recipe is the way each flavor pops without overwhelming the others. The creamy burrata melts softly atop the crisp pizza crust, while the fresh pesto adds vibrant herbaceous notes. Then, the garlic chili oil gives everything a subtle heat that wakes up the palate – it’s such a dance of flavors that always delights me.

Another thing I love is how straightforward this recipe is to put together. Even though it feels fancy and restaurant-worthy, there’s no complicated techniques or hard-to-find ingredients involved. It’s perfect for date nights, weekend dinners, or when you want to impress friends without spending hours in the kitchen. Plus, the homemade garlic chili oil is a little showstopper that takes this pizza from good to unforgettable in the easiest way possible.

Ingredients You’ll Need

A shiny metal pan holds a single layer of thin, golden-brown garlic slices frying in clear oil. The garlic slices have a crispy texture and are scattered evenly within the warm oil. The pan sits on a white marbled surface, with a corner of a white cloth with blue stripes visible at the bottom right. The image is bright and focused from above, showing the details of the garlic and oil. photo taken with an iphone --ar 4:5 --v 7

The ingredients here are simple but essential, each playing a key role in making this pizza as flavorful and irresistible as it is. From the rich burrata to the fresh basil, and that incredible garlic chili oil, these components come together to create a memorable meal.

One-pound pizza dough: Your canvas for the pizza, make sure it’s room temperature for the easiest stretching and best texture.
⅓ cup pesto sauce: Adds a burst of fresh herbs and garlic that elevates the entire pizza.
1 ½ tablespoon olive oil: Used as the base for the garlic chili oil, it adds richness and depth.
3 cloves garlic (thinly sliced): Infuses the oil with savory flavor and a slight crunch when cooked just right.
1 tablespoon red pepper flakes: Gives the oil a perfect spicy kick without overwhelming the other ingredients.
8 ounces burrata cheese: Creamy and luscious, it melts beautifully on the warm pizza.
Pinch flake salt: Sprinkled at the end to balance all the flavors with a touch of crunch and saltiness.
Fresh basil leaves: Optional but highly recommended, they finish the pizza with a fresh, fragrant note.

Directions

Step 1: If you’re using pizza stones or steels, place them in the center of your oven early so they can heat thoroughly, which helps get that crisp crust we all love.

Step 2: Preheat your oven to 500 degrees Fahrenheit. If you can, let it preheat for at least an hour to ensure maximum heat, which is key for cooking the dough perfectly.

Step 3: Gently stretch your pizza dough into a 12-inch round. Once stretched, dock the dough by poking the surface multiple times with a fork – this helps prevent bubbles from forming while baking.

Step 4: Pop the dough onto your hot stone or baking sheet and bake until it’s golden brown, about 10 minutes. This initial bake ensures the crust is fully cooked and crisp.

Step 5: Remove the crust and spread the pesto evenly over the surface. Return the pizza to the oven for just 2 more minutes to warm the pesto and meld it into the crust.

Step 6: While the pizza bakes, start your garlic chili oil. Place the red pepper flakes in a small, heatproof bowl so they’re ready when the oil is hot.

Step 7: In a small saucepan over medium-low heat, gently cook the thinly sliced garlic in olive oil. Stir often and watch closely until the garlic turns golden brown, about 3 minutes – this step infuses the oil without burning the garlic.

Step 8: Carefully pour the hot garlic and olive oil over the red pepper flakes. Stir to combine and season with a pinch of flake salt. Set this spicy, fragrant oil aside for drizzling.

Step 9: Once your pizza is out of the oven, tear the burrata into chunks and scatter them evenly across the pizza while it’s still hot so the cheese melts slightly.

Step 10: Top with fresh basil leaves and generously drizzle the garlic chili oil all over the pizza for that final punch of flavor.

Step 11: For an extra touch, sprinkle a pinch more flake salt and serve immediately while the crust is crisp and the cheese is silky.

Servings and Timing

This Burrata Pesto Pizza with Garlic Chili Oil Recipe makes one generous serving perfect for a satisfying meal. Preparation time is around 15 minutes, mostly spent prepping the dough and garlic oil. Baking takes about 12 minutes total with 10 minutes for the crust and an additional 2 minutes after adding pesto. Including the resting time for preheating the oven and cooking the garlic chili oil, expect the total time to be about 50 minutes. No extended cooling is necessary since this pizza is best enjoyed hot and fresh off the oven.

How to Serve This Burrata Pesto Pizza with Garlic Chili Oil Recipe

This dish shows a round pizza with a thick, golden-brown crust that looks soft and slightly crispy. The base layer is a green pesto sauce spread evenly close to the edges. On top of the pesto, there is a layer of white, creamy cheese dollops scattered across the pizza. Bright green basil leaves are spread over the cheese, adding fresh color. Thin crispy golden-brown garlic slices are sprinkled over everything, along with small red chili flakes for a spicy touch. The pizza sits on a white plate, placed on a white marbled surface with an orange napkin under the plate. Photo taken with an iphone --ar 4:5 --v 7

I love serving this pizza as the centerpiece of a laid-back dinner, paired with simple sides like a crisp green salad dressed lightly with lemon and olive oil. The freshness of the salad really balances the richness of the burrata and the spicy depth of the garlic chili oil.

Presentation-wise, I usually scatter a few extra fresh basil leaves on top before serving to add a pop of color and an irresistible aroma. Drizzling a little more garlic chili oil at the table keeps the flavors lively and engaging. I like to slice the pizza into moderate portions so everyone can enjoy a few bites with their favorite side or glass of wine.

For drinks, a chilled glass of crisp white wine like Sauvignon Blanc or Pinot Grigio complements the herbaceous pesto and creamy cheese perfectly. If you prefer something non-alcoholic, a sparkling water with a splash of fresh lemon or a light iced tea is refreshing alongside these bold flavors. This pizza also shines at casual gatherings or as an indulgent weeknight treat served immediately hot, which is key for the best texture and flavor combination.

Variations

One variation I often try is swapping out the pesto for a sun-dried tomato pesto or adding thinly sliced cherry tomatoes on top for a burst of sweetness and vibrant color. If you’re not a fan of spicy heat, you can reduce the amount of red pepper flakes or omit them entirely for a milder garlic oil, which is still delicious.

If you need a gluten-free version, starting with a gluten-free pizza dough works wonderfully here without sacrificing texture or taste. For a vegan adaptation, you might try a cashew-based vegan burrata or a creamy almond ricotta substitute, and swap out traditional pesto for a nut-free or vegan pesto alternative made without cheese.

Finally, if you don’t have an oven that reaches really high temperatures, you can cook the pizza in a cast iron skillet on the stovetop to get a crispy crust or even grill it outside for a smoky twist that brings in amazing depth and charred flavor.

Storage and Reheating

Storing Leftovers

To store leftovers, I recommend letting the pizza cool to room temperature first, then placing it in an airtight container or wrapping it tightly with plastic wrap. Stored in the refrigerator, it keeps well for up to 2 days without losing too much freshness. I find the pizza still tastes great when reheated properly!

Freezing

Freezing this pizza is possible, but because of the fresh burrata, I prefer freezing just the base pizza (the crust with pesto). Wrap the cooled base tightly in plastic wrap and aluminum foil to avoid freezer burn and freeze for up to one month. When ready to eat, thaw in the fridge overnight and add fresh burrata and garlic chili oil after reheating.

Reheating

The best way I’ve found to reheat this pizza is in a hot oven or toaster oven at about 375 degrees Fahrenheit for 5 to 7 minutes. This helps revive the crispy crust without overcooking the cheese. Avoid microwaving as it often makes the crust soggy and the cheese rubbery. After reheating, I add fresh burrata and drizzle a little garlic chili oil to revive the fresh flavors.

FAQs

Can I make this pizza with store-bought pesto?

Absolutely! While homemade pesto is wonderful if you have the time, a high-quality store-bought pesto works perfectly well and saves time without compromising flavor significantly. Just spread it evenly and gently warm it on the pizza as directed.

Is burrata necessary, or can I use mozzarella instead?

Burrata really makes this pizza shine with its creamy interior and soft texture, which contrasts beautifully with the crust. However, if you don’t have burrata handy, fresh mozzarella is a good substitute. Just note it won’t be quite as rich or creamy as burrata.

How spicy is the garlic chili oil, and can I adjust it?

The garlic chili oil has a gentle heat that complements rather than overwhelms the pizza. If you prefer less spice, reduce the amount of red pepper flakes or use a milder variety. Conversely, add more if you love a spicier kick.

Can I prepare the garlic chili oil in advance?

Yes! You can make the garlic chili oil up to a few days ahead and store it in the refrigerator in a sealed jar. Just bring it back to room temperature before drizzling, and give it a quick stir as the flakes may settle.

What if I don’t have a pizza stone or steel?

That’s totally fine! You can bake the pizza on a regular baking sheet lined with parchment paper. Just preheat the sheet in the oven for a few minutes first to help crisp up the crust, then slide the dough onto it carefully.

Conclusion

I really hope you give this Burrata Pesto Pizza with Garlic Chili Oil Recipe a try because it’s one of those dishes that feels indulgent yet effortless, perfect for any pizza lover looking to elevate their home cooking. The mix of creamy burrata, fresh pesto, and homemade chili oil is simply irresistible, and I promise it’ll become a favorite in your recipe rotation just like it is in mine!