This one’s for pizza lovers: a homemade Cheesy Basil Pizza topped with fresh pesto, creamy burrata and a scattering of pine nuts. It will transform your pizza night.
This basil pizza is simple, elegant and full of flavor. It starts with a basic pizza dough and a white cheese base of mozzarella and parmesan.
There’s no tomato sauce here, and you won’t miss it—this combination is bright, creamy and satisfying.
Making Pizza Dough From Scratch
Pizza dough is straightforward to make by hand and takes only about 10 minutes to prepare. If you can let it prove for 4–8 hours the texture will be noticeably better—light and airy. If you’re short on time, an instant pizza dough or store-bought dough will work too, though the long-proofed dough gives the best crust.
The Toppings
This pizza is finished with homemade basil pesto added after baking so the pesto keeps its fresh, vibrant flavor. Avoid jarred pesto if you can: homemade pesto takes just a couple of minutes and tastes far brighter and fresher.
Burrata is the star finish—its creamy interior elevates the pizza, giving rich, silky pockets of flavor that contrast beautifully with the crisp crust, melted mozzarella and nutty parmesan.
How to Make Cheesy Basil Pizza with Burrata – Step by Step
Work with one batch of pizza dough divided into two large pizzas (or four smaller ones). Roll one dough ball to your desired thickness, remembering it will puff in the oven so roll slightly thinner than you want the final result.
Dust a baking tray or pizza stone with semolina or regular flour to prevent sticking and to encourage a crisp base. Transfer the rolled dough to the prepared tray and repeat for the second pizza. If you only have one tray, bake the pizzas sequentially.
Top the base evenly with shredded mozzarella and a sprinkle of freshly grated parmesan. Bake in a very hot oven (use your highest safe setting) for about 10 minutes, until the crust is golden and the cheese is bubbling.
Remove the pizza from the oven and immediately spoon on the pesto, tear and scatter the burrata, then finish with freshly cracked black pepper and a few toasted pine nuts.
Top Tips for Making Cheesy Basil Pizza
- Preheat the oven to its highest setting for the best crust.
- Allow the dough to rise 4–8 hours for a lighter, airier crust; 1–2 hours still works but won’t be as airy.
- Make fresh pesto—store-bought pesto won’t deliver the same bright flavor.
- If burrata isn’t available, extra mozzarella or a soft cheese such as taleggio makes a good substitute.
- Add burrata and pesto after baking for the best texture and taste.
- Dust trays with semolina or flour to prevent sticking and help achieve a crisp base.
Ingredients
- 1 batch basic pizza dough
- Semolina or regular flour for dusting
- 1 batch homemade pesto
- 250 g mozzarella (about 2 balls), shredded or torn
- 2 tbsp freshly grated parmesan
- 1 burrata, torn
- 2 tsp toasted pine nuts
Instructions
- Divide the prepared pizza dough into two balls (or four for smaller pizzas). Roll each ball to the desired thickness, keeping in mind the dough will expand in the oven.
- Dust a tray or pizza stone with semolina or flour and transfer the dough to the tray.
- Top each base with mozzarella and parmesan.
- Bake on the hottest oven setting for about 10 minutes, until the crust is golden and the cheese is bubbling.
- Remove from the oven and add spoonfuls of pesto, tear and scatter burrata across the pizza, then finish with cracked black pepper and pine nuts.
Notes
- Use extra virgin olive oil where the recipe calls for oil.
- All ovens vary—watch the pizza closely near the end of baking to avoid burning.
- Nutrition information is an approximation and will vary by ingredient brands and portion sizes.
If you try this Cheesy Basil Pizza with Burrata, leave a comment to share how it turned out. Enjoy the bright pesto, creamy burrata and crisp, golden crust—perfect for a special pizza night.