Wood-Fired Pizza with Imported Italian Burrata and Basil

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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-crust pizza topped with creamy imported Italian burrata, fresh basil, and a vibrant tomato sauce, capturing the essence of classic Italian flavors. This Italian-inspired pizza recipe, ready in about 30 minutes, pairs pizza dough, San Marzano canned tomatoes, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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 4 Italian cuisine 450 cal/serving

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Ingredients

1 lb pizza dough
1 cup San Marzano canned tomatoes
2 tbsp extra virgin olive oil
2 garlic cloves, minced
10 fresh basil leaves
8 oz imported Italian burrata cheese
1 tsp sea salt
1/4 tsp crushed red pepper flakes
2 tbsp cornmeal for dusting

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat your oven to 500°F and place a pizza stone or heavy baking sheet inside to heat for at least 30 minutes.
Step 2: In a small bowl, combine 1 cup San Marzano canned tomatoes, 2 tbsp extra virgin olive oil, 2 minced garlic cloves, 1 tsp sea salt, and 1/4 tsp crushed red pepper flakes; stir well and let sit for 10 minutes to develop flavor.
Step 3: On a lightly floured surface dusted with 2 tbsp cornmeal, roll out 1 lb pizza dough into a 12-inch circle, about 1/8-inch thick.
Step 4: Carefully transfer the dough onto a pizza peel or inverted baking sheet, then spread the tomato mixture evenly over the surface, leaving a 1-inch border.
Step 5: Tear 8 oz imported Italian burrata cheese into chunks and distribute evenly over the sauce.
Step 6: Slide the pizza onto the preheated stone and bake for 8-10 minutes until the crust is golden and slightly charred at the edges.
Step 7: Remove the pizza from the oven and immediately scatter 10 fresh basil leaves on top; drizzle with an additional 1 tbsp olive oil if desired before slicing and serving.