Roman-Style Thin Crust Pizza with Burrata and Arugula

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light Roman-style pizza with a thin, crisp crust topped with creamy burrata cheese and fresh peppery arugula for a fresh, balanced bite. This italian-inspired pizza ready in about 87 minutes pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 75 min Cook: 12 min Serves 2 Italian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1 cup warm water (110°F) with 2 tsp active dry yeast and 1/2 tsp sugar. Let sit for 5 minutes until foamy.
  2. Step 2: In a mixing bowl, combine 2 1/2 cups all-purpose flour and 1 tsp sea salt. Add the yeast mixture and 2 tbsp extra virgin olive oil. Mix until a dough forms, then knead on a floured surface for 7-8 minutes until smooth.
  3. Step 3: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour until doubled.
  4. Step 4: Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
  5. Step 5: On a floured surface, roll the dough into a thin 12-inch circle. Transfer it to a piece of parchment paper.
  6. Step 6: Spread 1/2 cup tomato passata evenly over the dough, leaving a 1-inch border.
  7. Step 7: Slide the pizza with parchment onto the hot stone or baking sheet. Bake for 10-12 minutes until the crust is golden and crisp.
  8. Step 8: Remove pizza from oven and immediately tear 6 oz fresh burrata cheese over the top.
  9. Step 9: Toss 1 cup fresh arugula with 1 tsp lemon juice and scatter it over the pizza.
  10. Step 10: Finish by sprinkling 2 tbsp parmesan shavings and a drizzle of olive oil before serving.

Frequently asked questions

How long does Roman-Style Thin Crust Pizza with Burrata and Arugula take to make?

Total time is about 87 minutes (75 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roman-Style Thin Crust Pizza with Burrata and Arugula?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Roman-Style Thin Crust Pizza with Burrata and Arugula?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roman-Style Thin Crust Pizza with Burrata and Arugula for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roman-Style Thin Crust Pizza with Burrata and Arugula?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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