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A super quick burrata pizza made with a simple flatbread dough (no yeast or waiting around) topped with delicious salami, olives, and capers.
I don’t like pizza….said no one, ever. I’m pretty sure I could live on it for the rest of my life and not get bored and this burrata pizza would have to be one of my favourites. I use a simple flatbread dough that’s so easy to whip up and can be used straight away so there’s no need to wait for the dough to rise for hours beforehand making it perfect for a quick weeknight meal.
Before I moved to Italy I had never tried burrata before and my Italian friends couldn’t believe it! Omg you need this in your life was pretty much how it translated, so off I went a bought a ball of burrata.
It looks like a ball of mozzarella but when you touch it, it feels like a soft and delicate balloon of cheese. The outer layer is mozzarella and the inside is filled with stracciatella (an Italian cheese similar to mozzarella) and cream making it rich, buttery and incredibly delicious.
To complement the rich, creamy burrata cheese I opted for salty Italian salami, black olives, and capers for this pizza topping and it works perfectly. The flatbread dough is crispy, not crunchy and would trick anyone into thinking it was the real deal.
To make the dough, I mix 00′ flour and warm water with a pinch of salt. Once the dough starts to come together I add 3 tbsp of olive oil. An extra dusting of flour is added and then I knead the dough for around 1-2 minutes then shape into a ball.
The ball of dough is cut in half, I then flatten into a round, flat circle (doesn’t have to be perfect) and then roll it out into a pizza base big enough to fit a large, flat baking tray. Top with tomato passata, salami, olives, capers and burrata and bake in the oven for around 7-8 minutes. For a more creamy texture add the burrata after the pizza comes out the oven, I love to eat this pizza both ways they are equally as delicious.
Hope you enjoy this easy pizza recipe, the more you make the dough the easier it will become and you’ll soon be a pizza making expert whipping up delicious and impressive looking pizzas any night of the week.
If you’ve tried this or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTERESTto see more delicious food and what I’m getting up to.
For more pizza recipes try;
- cheesy speck and mushroom pizza
- turkey stuffing pizza with caramelised onions and brie
- fried zucchini pizza bites
Burrata Pizza with salami, Olives, and Capers.
For the dough
- 3 1/3 cups (400g) 00' flour plus extra for dusting
- 11.9 fluid ounces (340ml) warm water
- 3 tbsp olive oil
For the toppings
- 7 oz (200g )burrata
- 4.2 oz (120g) salami
- 1 tbsp capers
- 12 black olives , halved
- 6 tbsp passata (pureed tomatoes)
- 1 tsp dried oregano
- salt and pepper to season
- Preheat the oven to 220°C/425F/gas mark 7 and make sure your large baking trays are in the oven.
- To make the dough, add the flour and a pinch of salt into a large mixing bowl. Make a well in the centre then add the water. Using a spoon mix together until it starts to come together then add 3 tbsp of olive oil. Using your hands, knead the dough into a ball (add a little dusting of flour if too sticky). Knead on a lightly floured work surface for 1-2 minutes, it should be soft but not sticky.
- Cut the dough in half and shape into flat circles with your hands. Using a rolling pin, roll out into a large pizza base around 3mm/1/8 inch thickness. Remove the baking trays from the oven and lightly dust with flour then transfer the pizza bases to the trays.
- Top each pizza with 3 tbsp of passata, 1/2 tsp oregano and a small pinch of salt and pepper. Add half of the salami, burrata, olives and capers then bake in the oven for 7-8 minutes until the base is golden, serve. Do one at a time if you only have one large tray.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated here
- Check out our must have Italian Pantry Staples here
- You can also find all our Essential Kitchen Tools for Italian Cooking here