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This Burrata Caprese Pizza has a pesto base and is topped with broken burrata that melts into the roasted cherry tomatoes.
Pizza is a very popular dinner in our family.
We love to have it in our home as well as at our extended family’s homes!
We have pizza 3-5 times a month and rather than picking it up or ordering it, my favorite is when we make it at home so that we can get creative with our toppings.
Because what’s better than baking it yourself in the comfort of your own home?
We love to bake from scratch because nothing tastes better than homemade.
I love the mixing, measuring, and pouring. There is so much joy to be found in making something delicious in your own home.
And one of my favorite homemade pizzas is Neopolitan pizza, the simple flavors are just so good!
As I was brainstorming for this new simple pizza recipe, I decided to keep it basic, but with elevated ingredients.
I love simple marinara sauces, but for this recipe, I decided to mix it up and have a pesto base and then top it with a bunch of flavorful cherry tomatoes.
And while every form of mozzarella is delicious, I thought it would be fun to add broken up burrata on top of this Caprese pizza.
My mouth is watering just thinking about it!
Of course, you have to have an awesome base to start and nothing tastes better than homemade, with Fleischmann’s® RapidRise® Yeast.
For this quick, beautiful, and delicious homemade pizza, I used Fleischmann’s® RapidRise® Yeast homemade pizza crust recipe.
With Fleischmann’s 150 years of experience, you can bake quality, yeast recipes you’re proud to share. Because offering what you’ve baked yourself expresses more than words can say.
Baking with Fleischmann’s® RapidRise® Yeast, from scratch, is always better because you know you’re making good food, with quality ingredients, that you made with love and care for your family.
Once you enjoy the taste and quality of homemade yeast recipes I’m sure you’ll agree that it’s worth it. You can learn more about baking with yeast by clicking here.
And since this recipe is so easy to make, my guess is that you’ll find yourself coming back to it again and again.
Plus it only takes 30 minutes to make!
And if you enjoy baking, you may enjoy this Garlic Pesto Dinner Rolls recipe or one of these 5 different flavorful no-knead bread recipes, like this Sea Salt Rosemary No-Knead Bread.
I love the fragrance of homemade bread baking in the oven, and especially this homemade pizza!
Burrata Caprese Pizza
This Burrata Caprese Pizza has a pesto base and is topped with broken burrata that melts into the roasted cherry tomatoes.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 1 12-inch piece or 2 medium pizzas 1x
Ingredients
- 1 & 3/4 to 2 & 1/4 cups all-purpose flour
- 1 envelope Fleischmann’s® RapidRise® Yeast (be sure to follow instructions on the package) *(1)
- 1 & 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120° to 130°F)*
- 3 tablespoons corn oil
- 2 Tablespoons Pesto, heaping
- 2 Cups Cherry Tomatoes
- 1 Large Garlic Clove, minced
- 1/2 Teaspoon Dried Basil
- 1/2 Teaspoon Dried Parsley
- 1/8 Teaspoon Salt
- 1/8 Teaspoon Black Pepper
- 2 Teaspoons Extra Virgin Olive Oil
Instructions
- First, preheat your oven to 425° Fahrenheit.
- In a large bowl, combine 1 cup flour, 1 envelope Fleischmann’s® RapidRise® Yeast, 1 & 1/2 teaspoons sugar and 3/4 teaspoon salt in a large bowl.
- Next, add water heated to 120˚F-130˚F and follow the recipe instructions. Always use a thermometer to check the temperature*(2). Then add 3 tablespoons corn oil; mix until well blended, about 1 minute.
- Slowly add enough remaining flour to make a soft dough. The dough should form a ball and will be slightly sticky. Knead *(3) on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
- Then let the dough rest for 10 minutes.
- Roll dough on a floured counter to create a 12-inch circle (or 2 medium sized pizzas).
- Place the pizza dough on a greased pizza pan or baking sheet and then form a rim by pinching the edge of the dough.
- In a medium bowl mix the cherry tomatoes, 1 tablespoon olive oil, herbs, fresh minced garlic, salt, and black pepper.
- Spread the pesto evenly on the pizza dough and top with the cherry tomatoes mixture.
- Bake on the lowest oven rack for 12 to 15 minutes, until the crust is browned.
- Once baked top the Burrata Caprese Pizza with broken burrata, cracked black pepper, and fresh basil.
Notes
- The yeast shouldn’t be expired, that is often the reason of not rising.
- If you don’t have a thermometer, water should feel very warm to the touch (not hot).
- To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
I hope you enjoy your Burrata Caprese Pizza!
If you make this Burrata Caprese Pizza, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your delicious meal and so that I can share your image on my stories!
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What is your favorite unique pizza topping?
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With love, Giusti
