Wood-Fired Italian Pesto Pizza with Burrata

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Thin-crust pizza topped with vibrant basil pesto, fresh mozzarella, and creamy burrata, baked to bubbly perfection. This Italian-inspired pizza recipe, ready in about 30 minutes, blends pizza dough, fresh basil pesto, fresh mozzarella cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 700 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Cook: 10 min Serves 2 Italian cuisine 700 cal/serving

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Ingredients

1 ball (12 oz) pizza dough
1/3 cup fresh basil pesto
6 oz, sliced fresh mozzarella cheese
4 oz burrata cheese
1/2 cup, halved cherry tomatoes
1 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp crushed red pepper flakes
a handful for garnish fresh basil leaves

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Amazon Basics Color-Coded Dishwasher Safe Kitchen Knife Set, 12-Piece with Ergonomic Handles, Non-stick Sharp Blades, 6 Knives with 6 Blade Guards, Multicolor, 13.88 x 4.13 x 1.38 inch
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Instructions

Step 1: Preheat your oven to 500°F with a pizza stone inside for at least 30 minutes to mimic a wood-fired oven.
Step 2: On a lightly floured surface, stretch 12 oz of pizza dough into a 12-inch round, about 1/4 inch thick.
Step 3: Spread 1/3 cup fresh basil pesto evenly over the dough, leaving a 1-inch border around the edges.
Step 4: Arrange 6 oz sliced fresh mozzarella evenly on top of the pesto, followed by 1/2 cup halved cherry tomatoes.
Step 5: Transfer the pizza to the hot stone and bake for 8-10 minutes until the crust is golden and cheese is bubbling.
Step 6: Remove the pizza from the oven, tear 4 oz burrata cheese into chunks and scatter on top.
Step 7: Drizzle 1 tbsp extra virgin olive oil, sprinkle 1/2 tsp sea salt and 1/4 tsp crushed red pepper flakes, then garnish with fresh basil leaves before serving.