Wood-Fired Margherita Pizza with Burrata and Basil

By · Reviewed by AislePrompt Editorial · ·

Thin-crust pizza topped with fresh tomato sauce, creamy burrata, and fragrant basil leaves for a simple Italian classic. This italian-inspired pizza ready in about 30 minutes pairs ball (about 12 oz) pizza dough, preferably San Marzano tomato sauce, sliced fresh mozzarella for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 20 min Cook: 10 min Serves 2 Italian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to its highest setting (500°F or above) and if you have a pizza stone, place it inside to heat for at least 45 minutes.
  2. Step 2: On a lightly floured surface, stretch and roll out 1 ball (about 12 oz) of pizza dough into a 12-inch thin circle.
  3. Step 3: Transfer the dough to a pizza peel or parchment paper. Spread 1/2 cup tomato sauce evenly over the dough, leaving a 1-inch border.
  4. Step 4: Distribute 6 oz sliced fresh mozzarella over the sauce evenly.
  5. Step 5: Slide the pizza onto the preheated stone or baking sheet and bake for 7-9 minutes until the crust is golden and cheese is bubbling.
  6. Step 6: Remove pizza from oven and immediately tear and scatter 4 oz burrata cheese over the top.
  7. Step 7: Drizzle with 2 tbsp extra virgin olive oil, sprinkle 1/4 tsp sea salt and 1/2 cup fresh basil leaves, and add a pinch of crushed red pepper flakes if using.
  8. Step 8: Slice and serve warm.

Equipment for this recipe

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Frequently asked questions

How long does Wood-Fired Margherita Pizza with Burrata and Basil take to make?

Total time is about 30 minutes (20 min prep + 10 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 Wood-Fired Margherita Pizza with Burrata and Basil?

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 sliced fresh mozzarella from drying out.

Can I substitute ingredients in Wood-Fired Margherita Pizza with Burrata and Basil?

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 Wood-Fired Margherita Pizza with Burrata and Basil 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 Wood-Fired Margherita Pizza with Burrata and Basil?

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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