Wood-Fired Neapolitan-Style Pizza with Imported Burrata

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 drafted and published.

A thin, tender crust pizza topped with rich imported burrata, fresh basil, and San Marzano tomato sauce capturing classic Italian flavors. This Italian-inspired pizza recipe, 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 700 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 700 cal/serving

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Ingredients

2 1/4 cups all-purpose flour
3/4 cup warm water
1 tsp active dry yeast
1 tsp salt
2 tbsp olive oil
1/2 cup San Marzano tomato sauce
6 oz burrata cheese
10 fresh basil leaves
2, minced garlic cloves
to taste sea salt
1/4 tsp (optional) crushed red pepper flakes

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Instructions

Step 1: In a bowl, dissolve 1 tsp active dry yeast in 3/4 cup warm water (100-110°F) and let it activate for 5 minutes until frothy.
Step 2: Mix 2 1/4 cups all-purpose flour and 1 tsp salt in a large bowl, then add the yeast mixture and 2 tbsp olive oil. Stir until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
Step 3: Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
Step 4: Preheat your oven to 500°F and if available, place a pizza stone inside to heat.
Step 5: Roll out the dough into a 12-inch circle on a floured surface, transfer to a pizza peel or baking sheet.
Step 6: Spread 1/2 cup San Marzano tomato sauce evenly over the dough, then add 2 minced garlic cloves distributed evenly.
Step 7: Tear 6 oz burrata cheese and scatter pieces over the sauce, then top with 10 fresh basil leaves.
Step 8: Slide the pizza onto the hot stone or bake on the sheet for 10-12 minutes until the crust is puffed and lightly charred.
Step 9: Remove from oven, sprinkle sea salt and optional 1/4 tsp crushed red pepper flakes, slice, and serve immediately.