Baby Heirloom Tomato Burrata Pizza with Basil Pesto

Course Main, Pizza
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 2 -4
Author Molly (Spices in My DNA)


  • For the CRUST:
  • 3/4 c. warm water
  • 1 tsp. active dry yeast
  • 1 tsp. honey
  • 1 1/2 c. whole wheat flour
  • 1/2 c. all purpose flour
  • 1 1/2 tsp. salt
  • 1 T. olive oil
  • For the PIZZA:
  • 1 c. fresh basil leaves, finely chopped
  • 6 cloves garlic, minced
  • 2 T. pine nuts, finely chopped
  • 1/4 c. freshly grated parmesan cheese
  • zest of 1/2 a lemon
  • juice of 1/2 a lemon
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 4 T. olive oil, divided
  • 1/2 lb. baby heirloom tomatoes, thinly sliced
  • 2 balls (8 oz.) burrata cheese
  • extra grated parm
  • extra chopped fresh basil for garnish


  1. Preheat oven to 450℉. Begin by making the dough. Add warm water, yeast, and honey to a large bowl. Stir and let sit for 5 minutes until bubbles form at the top. Add both flours, salt, and olive oil and stir until it starts to form a dough.

  2. Work it together using your hands onto a clean, dry countertop dusted with flour to prevent sticking. Knead for 5 minutes until dough is smooth and elastic. Form dough into a ball and place back in bowl and cover with a dish towel. Set aside.
  3. Make the garlic oil. Heat 3 T. of olive oil over medium heat and add half of the chopped garlic. Sauté, swirling the pan around frequently, for 2 minutes or until fragrant. Remove from heat and set aside.
  4. Make the pesto. Combine basil, the remaining half of the chopped garlic, the pine nuts, parmesan, lemon juice and zest, salt, pepper, and remaining tablespoon of olive oil in a small bowl. Stir to combine.
  5. Lightly flour the countertop. Turn the dough out onto the countertop, and use heel of your hand to press and stretch the dough out into a large rectangle shape (or circle if you have a pizza stone) until it's about a 1/4-inch thick or less. If you want a super thin crust, you can use a rolling pin, but it isn't necessary.
  6. Put the dough onto a parchment lined baking sheet (I also rubbed the parchment with a little olive oil). Brush with about half of the garlic oil. Next, tear the balls of burrata into pieces onto the pizza dough. Then, lay the tomatoes on top. Next, sprinkle on the pesto. Top it with a little extra grated parm.
  7. Bake for 20-25 minutes or until golden around the edges and the cheese starts to get bubbly and golden too. Mine was perfect at 24 minutes. Let cool for several minutes before slicing. Top with extra chopped fresh basil and enjoy!

Recipe Notes

*I love saving the remaining garlic oil to dip the crust in!