Are you looking for the best homemade pizza recipe? Look no further! This Tomato, Pesto & Burrata Pizza proves that simple ingredients are all you need on top of a perfectly crispy homemade crust.

Learn how to make this crowd-pleaser of a pizza and read on to discover tips, tricks, and variations that will make your pizza night a hit!

Why You’ll Love Tomato, Pesto & Burrata Pizza:

• Perfect Combination of Flavours: The simple and delicious tomato sauce, creamy burrata, and aromatic pesto create an irresistible taste.
• Homemade Dough: Freshly made dough provides a crispy and chewy crust that you can’t get from store-bought pizza.
• Fun to Make: Making pizza at home is so much fun and a great way to get the whole family involved!
• Versatile: Easily customizable with your favourite toppings and ingredients.

Tips & Tricks:

• Perfect Dough: Ensure the water is warm (not hot) when activating the yeast. This helps the yeast to ferment properly, resulting in a fluffy dough.
• Stretching the Dough: Avoid using a rolling pin to stretch the dough. Instead, use your hands to gently stretch it to the desired shape. This helps retain the air bubbles in the dough, creating a light and airy crust.
• Hot Stone: Preheating your pizza stone or cast iron skillet ensures a crispy bottom. If you don’t have a stone, a preheated baking sheet can also work.
• Fresh Ingredients: Use fresh basil and high-quality canned tomatoes for the sauce. Fresh ingredients make a noticeable difference in flavour.
• Parchment Paper: Using parchment paper makes transferring the pizza to the hot stone or skillet much easier and helps prevent sticking.

How to Store Leftover Pizza:

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 375°F and bake the pizza on a baking sheet for about 10 minutes or until heated through. You can also reheat it in a skillet over medium heat, covering with a lid to melt the cheese without drying out the crust.

Making the Pizza Dough Ahead of Time:

To make this pizza ahead of time, you can prepare the dough and sauce in advance.

• Dough: After kneading and letting the dough rise, you can store it in the refrigerator for up to 24 hours. Just let it come to room temperature before stretching and baking.
• Sauce: The tomato sauce can be made up to 3 days in advance and stored in the refrigerator. Just blend the ingredients and keep in an airtight container.
• Assembling: If you’re preparing for a party, you can pre-bake the stretched dough for 5 minutes, let it cool, and then store it wrapped in plastic wrap. When ready to serve, add the toppings and bake until the cheese is melted and bubbly.

How to Make Tomato, Pesto & Burrata Pizza:

• Activate Yeast: In a bowl, combine warm water and sugar, then add yeast. Stir and let sit for about 5 minutes until frothy.
• Make Dough: Combine 2 cups flour and salt in a bowl or stand mixer. Add olive oil to the frothy yeast mixture, gently stir, then combine with the flour mixture. Using the paddle attachment, knead in a stand mixer until just combined and then bring to a floured surface. Alternatively, you could stir in a bowl until just combined and then bring to the floured surface. Add in additional flour if it’s too sticky at this point so that it just comes together (no more than 1/2 cup). Knead the dough on a floured surface until it forms a ball. Place in an oiled bowl, cover with a towel, and let rise for 30-60 minutes.
• Prepare Sauce: Blend canned tomatoes, garlic, basil, and oregano. Season with salt and pepper to taste.
• Preheat Oven: Preheat the oven to 500°F and heat up your pizza stone, cast iron skillet, baking sheet or whatever you’re cooking the pizza on.
• Form Pizza: After dough has risen, divide and stretch it into desired shape. Place on parchment paper. Add tomato sauce, mozzarella, and parmesan. Drizzle with olive oil around the edges.
• Bake: Transfer parchment with pizza to the hot stone or skillet. Bake for about 12 minutes, until golden and bubbly.
• Finish: Top with pesto and burrata. Drizzle with olive oil and garnish with fresh basil.

Substitutions:

• Gluten-Free Dough: Substitute the flour with a gluten-free pizza flour blend if you need a gluten-free option.
• Vegan Cheese: Use vegan mozzarella and skip the burrata for a vegan version of this pizza.
• Alternative Sauces: Swap the tomato sauce with a white sauce or even a roasted red pepper sauce for a different flavor profile.
• Different Cheeses: Feel free to experiment with other cheeses like gouda, or even goat cheese.

As always, if you try this recipe out please tag me on social! Nothing makes me happier than seeing you make these recipes <3