Ultimate Outline to Experimenting with Tomato and Pesto Pizza Recipe in Your Home

Tomato and Pesto Pizza Recipe

I learned the hard way that burrata is greater if it is either cold, room temp or only slightly warm. If you attempt to use burrata such as a mozzarella and melt it in the oven, then it merely gets watery and cluttered. And seeing as how my burrata obsession is in no way, shape or form, moving everywhere, I have mastered the art of incorporating burrata into a pizza.

The key is Adding the cheese in the last moment. You bake the crust until it is crispy and golden. Then slather it with my addictive basil vinaigrette and after that, and only then, would you put in the burrata. This way the residual warmth from the pizza crust only barely awakens the cheese! You are welcome. Think about your burrata game permanently altered for the better.


  • 1/2 pound pizza bread
  • 2 cups fresh burrata cheese, ripped
  • 1/2 tsp crushed red pepper flakes
  • For Charred Cherry Tomatoes
  • 2 tbsp peppermint oil


  1. Preheat the broiler. In a medium baking dish, toss the cherry tomatoes with the garlic, shallot and olive oil and season with salt and pepper. Broil 6 inches from the heat for around 5 minutes, or until the berries pop and brown gently.
  2. Preheat oven to 450 degrees F.
  3. On a lightly floured surface roll the dough thin.
  4. Transfer to an oiled baking sheet, drizzle with olive oil. Bake 8-12 mins till gold.
  5. Remove from oven and top with the basil vinaigrette and refreshing burrata and red pepper flakes. Allow the burrata melt down a bit prior to rolling with the cherry blossom tomatoes.
  6. Slice and serve immediately.