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.

A pizza with eggplant, tomatoes and burrata cheese on a cutting board. A piece is cut out.

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

Ingredients for burrata eggplant pizza on a butcher block.

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

Water being poured into flour with a dough whisk in a bowl. — Mix the 00 flour with the all-purpose flour and salt.
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.

Pizza dough in a bowl. — Knead flour and yeast water with your hands until they are well combined for approximately 3 minutes, then let the mixture rest for 15 minutes.

Two pizza dough balls resting in flour on a wooden board. — Knead the rested dough for 3 minutes. Next, cut it into two equal pieces and shape each into a ball. Place on a floured surface and cover with dampened cloth. Let dough rest and rise for 3 to 4 hours at room temperature or 8 to 24 hours in the refrigerator(see recipe notes).

Make the tomato basil salad

Diced tomatoes, onions, basil and garlic in a bowl and a spoon. — In a bowl, mix the diced tomatoes, half of the diced onion, extra virgin olive oil, chopped basil, oregano, chili flakes, grated garlic, a pinch of sea salt and freshly ground pepper. Let the tomato salad marinate in the fridge while the dough rests. Remove from the fridge 30 minutes before baking the pizza.

Make the eggplant sauce

Onions sautéing in a skillet. — Place a skillet on medium heat. Add one tablespoon of olive oil. Add the rest of the diced onion, season with a pinch of sea salt, and saute for 2 minutes, until it becomes fragrant and transparent.

Eggplant cubes in a skillet. — Add the diced eggplant and stir with the onion, saute on medium heat for about 15 minutes, or until nicely brown.

Eggplant cubes and tomato paste with a spoon in a skillet. — Add the tomato paste and stir with the eggplant.

Eggplant cubes and tomato paste and broth with a spoon in a skillet. — Cook for 2 minutes, then add the white wine (or broth), add the sugar, and season with sea salt, dried oregano, and a pinch of chili pepper flakes. Cook for a further 5 minutes to develop a deep-flavored sauce. Check the seasonings and adjust to taste.
Set skillet aside for later.

Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

Eggplant sauce with a spoon in a skillet.

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.