This Sheet Pan Tomato & Burrata Pizza is crispy around the edges, soft and chewy in the center, and loaded with rich tomato sauce, melted cheese, creamy burrata, fresh basil, Parmesan, and a touch of chili flakes.
Baked in a large sheet pan, this pizza is perfect when you want a homemade pizza that’s easy to make and big enough to share. The combination of the warm, crispy crust with cool, creamy burrata makes every bite incredibly satisfying.
Ingredients
For the Pizza Dough
- 500 g pizza flour or all-purpose flour
- 7 g active dry yeast
- 1 teaspoon sugar
- 1½ teaspoons salt
- 350 ml warm water
- 2 tablespoons olive oil
For the Topping
- 1½ cups tomato pizza sauce
- 250–300 g shredded mozzarella
- 150–200 g burrata
- ¼ cup grated Parmesan
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- Fresh basil leaves
- Salt and black pepper, to taste
Instructions
1. Make the Dough
Add the warm water, yeast, and sugar to a large bowl. Stir gently and let it sit for about 5–10 minutes, until the yeast becomes slightly foamy.
Add the flour and salt, then mix until a rough dough forms.
Add the olive oil and knead the dough for approximately 7–10 minutes, either by hand or with a stand mixer, until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1–2 hours, or until doubled in size.
2. Prepare the Sheet Pan
Generously drizzle a large rectangular baking sheet with olive oil.
Transfer the risen dough to the pan and gently stretch it toward the edges with your fingertips.
If the dough keeps springing back, let it rest for 10–15 minutes, then continue stretching. Don’t force it.
Cover loosely and allow the dough to rest again for about 20–30 minutes.
3. Add the Tomato Sauce
Preheat the oven to 230°C (450°F).
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
Sprinkle the mozzarella over the sauce, followed by the Parmesan.
Add dried oregano, black pepper, and a small pinch of red pepper flakes.
Drizzle lightly with olive oil.
4. Bake the Pizza
Place the sheet pan in the hot oven and bake for approximately 18–25 minutes, depending on the thickness of the dough and your oven.
The crust should be golden and crisp around the edges, while the cheese should be bubbling and lightly browned.
For an especially crispy bottom, place the pan on a lower oven rack during the final few minutes of baking.
5. Add the Burrata
Remove the pizza from the oven and let it rest for a couple of minutes.
Tear the burrata into pieces and distribute it over the hot pizza.
The residual heat will gently soften the burrata without completely melting its creamy center.
6. Finish with Fresh Basil
Scatter fresh basil leaves over the pizza.
Finish with:
- Extra-virgin olive oil
- Freshly grated Parmesan
- Red pepper flakes
- A little flaky sea salt
- Freshly cracked black pepper
Cut into squares and serve while warm.
Tips for the Best Sheet Pan Pizza
Use plenty of olive oil. A generous coating of oil on the baking sheet helps create that beautifully crisp, golden bottom.
Give the dough enough time to rise. A properly risen dough produces a lighter and more flavorful crust.
Don’t overload the pizza. Too much sauce or cheese can make the center soggy.
Use high-quality burrata. Burrata is added after baking so its creamy texture remains intact.
Bake at a high temperature. A hot oven is essential for achieving crispy edges while keeping the inside soft.
Variations
Spicy Burrata Pizza
Add extra red pepper flakes or drizzle the finished pizza with chili oil.
Garlic & Herb Pizza
Add thinly sliced garlic, fresh oregano, and thyme before baking.
Prosciutto & Burrata
Add thin slices of prosciutto after the pizza comes out of the oven, along with the burrata and basil.
Vegetable Sheet Pan Pizza
Add roasted peppers, mushrooms, zucchini, or caramelized onions before baking.
What to Serve With It
This pizza pairs beautifully with a simple salad dressed with olive oil and lemon. You can also serve it with roasted vegetables, olives, or a small antipasto platter.
It’s especially good served straight from the oven with extra crusty edges for dipping into the creamy burrata.
Storage & Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
For the best texture, reheat it in a hot oven or air fryer rather than the microwave. This helps bring the crispness back to the crust.
