This Burrata Eggplant pizza is the perfect treat! The homemade dough is topped with shredded mozzarella cheese, a sweet eggplant sauce, and a couple of creamy burrata cheese balls. As soon as it comes out of the oven, a fresh tomato and basil salad goes on top. This pizza is ideal for a cozy family dinner or for entertaining guests. It is guaranteed to leave you wanting more!
If you love this burrata eggplant pizza, you will also love this delicious authentic Greek pizza called Ladenia and this trio of peinirli – Greek pizza boats.
Why this recipe sings
This eggplant pizza recipe has a combination of perfectly cooked pizza dough, melty cheese, burrata cheese, sweet eggplant sauce, and a fresh tomato and basil salad on top. All these flavors mingle together and create a perfect bite (or two). I love eggplant on pizza so when I am craving really good food this is what I make.
Here is what you need
For the dough
My go-to recipe for pizza dough is from Roberta’s pizzeria in Bushwick, Brooklyn NY. It provides a delicate, very flavorful dough, crunchy, chewy, very pliable, and delicious. For this recipe, you can use your favorite dough recipe, or store-bought, it is your choice. The pizza will come out great whatever you choose. If you decide to make this particular dough you will need the following flours:
- 00 flour and all-purpose flour.
- Active dry yeast
For the tomato salad topping
This tomato topping is very much like what you would use for bruschetta. I love the combination of good juicy tomatoes, onions, and basil in olive oil and balsamic. This topping adds a fresh lovely note to this pizza.
- Tomatoes. Two and a half large tomatoes. You can also use 12 campari tomatoes or small vine tomatoes.
- Red onion and garlic.
- Balsamic vinegar. You can also substitute with red/white wine vinegar.
For the eggplant pizza topping
This topping is an eggplant tomato sauce with a deep flavor. It is perfect over mozzarella and under the fresh tomatoes.
- Eggplants. I used fairy tale eggplants, they are sweet and tender. Feel free to use the eggplant variety of your choice. I have tried this recipe with Globe/American Eggplant that is widely available in grocers and supermarkets and it came out great.
- Tomato paste. To develop the sauce.
- Sugar. To break the acidity of the tomato paste.
- Dry white wine. You can replace with vegetable/chicken broth or water.
For the cheese topping
Milky whole milk mozzarella goes on first. After ten minutes of cooking the pizza, the creamy burrata follows and is baked for only a couple of minutes.
- Fresh whole milk mozzarella.
- Burrata cheese. Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream. Stracciatella is Stracciatella di bufala a cheese composed of small shreds—hence its name, (in Italian straccia).
You also need
- Extra virgin olive oil.
- Red chili pepper flakes.
- Fresh basil leaves.
- Dried oregano.
- Sea salt & freshly ground pepper.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
How to make it
In a small mixing bowl, stir together with a little less than a cup of lukewarm tap water, the yeast, and the olive oil, then pour it into the flour mixture.
Make the tomato basil salad
Make the eggplant sauce
Set skillet aside for later.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
Preheat the oven
Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F / 260°C for at least 30 minutes before baking, preferably 1 hour ahead. If you have a baking stone, place it into the oven and start preheating it.
Assemble the pizza
Place each dough ball on a lightly floured surface and use your fingers to stretch and push the pizza dough out (or use a roller) until it is pretty thin (about a 12-14 inch circle).
You can transfer the pizza to an oiled baking sheet or a floured pizza peel if you like for easy transfer to your pizza pan or stone.
Top with some shredded mozzarella. Add a layer of the eggplant sauce and more shredded mozzarella on top.
Top the pizza with a generous amount of the diced tomato salad and more fresh basil. Enjoy!
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Burrata Eggplant Pizza
Equipment
- pizza stone optional, you can use your favorite pizza pan or baking sheet.
Ingredients
This recipe makes two pizzas
For the dough
- 1 cup 00 flour plus 1 tablespoon. 153 grams
- 1 cup all-purpose flour plus 1 tablespoon. 153 grams
- 1 teaspoon sea salt
- ¾ teaspoon active dry yeast
- 1 teaspoon extra virgin olive oil
- 1 cup lukewarm water plus two teaspoons in case you need it.
For the tomato salad topping
- 2 tomatoes diced
- ½ large red onion diced
- 3 garlic cloves minced
- 2 tablespoons extra virgin olive oil
For the eggplant pizza topping
- 2 medium eggplants cut into 3/4-inch dice
- 2 tablespoons tomato paste
- ¼ teaspoon sugar
- ¼ cup dry white wine
- ⅓ cup extra virgin olive oil
For the cheese topping
- 1 cup shredded whole milk fresh mozzarella
- 2 balls burrata cheese at room temperature
You also need
- fresh basil leaves
- dried oregano
- sea salt
- freshly ground pepper
- extra virgin olive oil
- red chili pepper flakes
Instructions
Make the dough
- In a small mixing bowl, stir together 1 cup of lukewarm tap water, ¾ teaspoon of active dry yeast, and olive oil.In another bigger bowl mix the two flours with the sea salt.Pour the yeast mixture into the flour. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
- Knead the rested dough for 3 minutes. Next, cut into two equal pieces and shape each into a ball. Place pieces on a floured surface, cover with a dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or 8 to 24 hours in the refrigerator.Please check recipe notes.
Prepare the tomato salad topping
- In a bowl, mix the diced tomatoes, extra virgin olive oil, basil, oregano, chili flakes, grated garlic, and a pinch of salt and pepper. Let tomatoes marinate in the fridge. Important! Remove 30 minutes before the pizza is baked to allow the salad to reach room temperature for serving.
Prepare the eggplant topping
- Place a large skillet on medium heat. Add one tablespoon of olive oil. Add the other half of the diced onion, season with a pinch of sea salt, and saute for 2 minutes, until it becomes fragrant and transparent.
- Add the eggplant, season with a pinch of sea salt, and saute with the onion on medium heat for about 15 minutes, or until nicely brown.
- Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the white wine and ¼ teaspoon sugar. Season with a generous pinch of sea salt, a teaspoon of oregano, and a pinch of red chili pepper flakes, and cook for 5 minutes to get a deep-flavored sauce. Check the seasoning and adjust to taste. Set eggplant sauce aside.
Prepare the oven
- Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F / 260° C. for at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.
Assemble the pizza
- Stretch and push the pizza dough out (or use a roller) until it is pretty thin (about a 12-14 inch circle). Please check recipe notes.
- Top with shredded mozzarella.
- Add a layer of eggplant and more shredded mozzarella.
- Slide the pizza into the preheated oven and bake for 10 minutes. Then pull the pizza out, add the burrata balls and bake for another 3-5 minutes or until the crust is golden and the cheese has melted. Remove pizza and top with the diced tomato mixture and fresh basil. Sprinkle a generous pinch of red chili pepper flakes. Serve immediately. Enjoy!
Notes
- You can make the eggplant and tomato toppings a day ahead. The tomato topping should be at room temperature when placed on the pizza for serving, never directly from the fridge.
- Feel free to use your favorite recipe for pizza dough. You can also use store-bought pizza dough, naan bread, or Greek pita bread.
- If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.
- You can place the pizza dough on a floured pizza peel on a lightly oiled sheet pan to help transfer it to your pizza stone.
- This recipe makes two pizzas and six servings which translates into three slices per person.
Nutrition
This pizza looks amazing! I am going to get the burrata and other ingredients so I can make this on my gluten free pizza dough. I can’t wait!
Thank you so much, Colleen! I hope you like it as much as we do! x Jenny
This was TOO GOOD! I loved the eggplant sauce which was rich and full of umami and a perfect companion for the creamy burrata! Making this again for sure. Thanks for this!
Thank you so much, Devan! x Jenny
Adding eggplant to a pizza – what a great idea! I have never done this before, but will have to give it a try! Your presentation is so pretty!
Thank you so much, Ann! Hope you like the pizza! x Jenny
Hope you love it! Thank you so much Ann! x J
I made this for me and my husband for our “stay in” date night. He wanted pizza and I wanted to fancy it up a little bit. So good! I found this recipe and it was the perfect “not your traditional pizza”. I’m blown away that eggplant can actually taste this good!
it is perfect for a date night! Thank you so much, Amanda! x
The quality ingredients on top of this pizza make this an elegant treat that is perfect for date night.
Thank you so much, Sharon! We also love it for date night. x J
Mmmm pizza with lots of veggies! Definitely delicious! Such a great balance of flavor!
Thank you, Lori! x
This is my ideal pizza! I am for sure going to be making this over and over in my kitchen. Thanks for the recipe 🙂
Thank you so much, Cathleen! x
I’m convinced that anything topped with burrata is going to be a win in my book! I’m not usually the biggest fan of eggplant, but my husband loves it so we tried this and I couldn’t believe how good it was – excellent recipe!!
I totally agree about the burrata! Thank you so much, Lauren! x
I love burrata, and I never thought to add it to pizza! This was amazing as our Friday night dinner!
Thank you so much, Chenée! x
Sounds delicious but where does the balsamic vinegar mentioned in the list of ingredients go…assuming with the tomato salad mixture??
Hello Fabian,
Yes, you are correct. the balsamic goes in the tomatoes. I will double-check the recipe and post to make sure it is clear.
Thank you for letting me know! x Jenny