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5 from 1 vote

Burrata Pizza with salami, Olives, and Capers.

A super quick burrata pizza made with a simple flatbread dough (no yeast or waiting around) topped with delicious salami, olives, and capers.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 552kcal
Author: Emily Kemp


For the dough

  • 3 ⅓ cups (400g) 00' flour plus extra for dusting
  • 11.9 fluid ounces (340ml) warm water
  • 3 tablespoon olive oil

For the toppings

  • 7 oz (200g )burrata
  • 4.2 oz (120g) salami
  • 1 tablespoon capers
  • 12 black olives , halved
  • 6 tablespoon passata (pureed tomatoes)
  • 1 teaspoon 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 tablespoon 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 tablespoon of passata, ½ teaspoon 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.


Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.


Calories: 552kcal