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Roasted Garlic, Basil, and Burrata Pizza

Scott Phillips

Yield: Makes two 10- to 11-inch pizzas

Servings: 4

In this truly white pizza, burrata, a fresh Italian cheese similar to mozzarella, goes on after the pizza comes out of the oven. It adds a fresh, creamy richness that mellows the garlic a bit. This is a pie you can’t stop eating.


  • Flour for the peel
  • 2 8-oz. balls pizza dough (homemade or store-bought) at room temperature
  • 1 head roasted garlic, cloves peeled and mashed
  • 1/2 cup grated mozzarella
  • 1/2 cup grated fontina
  • 1/3 cup ricotta
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 12 medium fresh basil leaves, torn
  • 1 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 1 Tbs. garlic oil or extra-virgin olive oil
  • 4 oz. burrata
  • Flaky sea salt

Nutritional Information

      Calories (kcal) : 590
      Fat Calories (kcal): 240
      Fat (g): 26
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 60
      Sodium (mg): 1720
      Carbohydrates (g): 59
      Fiber (g): 2
      Protein (g): 26


  • Put a pizza stone on the lowest rack of the oven, heat the oven to 550°F, and let the stone heat for at least a half-hour.
  • Lightly flour a pizza peel. Stretch one dough ball into a 10- to 11-inch round and transfer it to the peel.
  • Spread half of the roasted garlic over the dough, and then top with half of the mozzarella, fontina, ricotta, Parmigiano, basil, oregano, and red pepper flakes. Drizzle with half of the garlic oil.
  • Slide the dough onto the hot stone and bake until the cheese is melted and the crust is nicely browned, about 8 minutes. Transfer to a cutting board. Tear half of the burrata over the pizza to catch its creamy interior and sprinkle with sea salt. Repeat to make the second pizza.


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