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.

Pizza cough with mozzarella and eggplant sauce on a butcher block before baking.

Top with some shredded mozzarella. Add a layer of the eggplant sauce and more shredded mozzarella on top. 
Eggplant pizza in the oven with burrata cheese.
Slide the pizza into the oven and bake for 10 minutes. Then pull the pizza out, add the burrata and bake another 3-5 minutes or until the crust is golden and the cheese has melted.
A pizza with eggplant, tomatoes and burrata cheese on a cutting board.

Top the pizza with a generous amount of the diced tomato salad and more fresh basil. Enjoy!

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

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A pizza with eggplant, tomatoes and burrata cheese on a cutting board.

Burrata Eggplant Pizza

by Jenny | The Greek Foodie
This burrata eggplant pizza is topped with a sweet eggplant sauce, creamy burrata cheese and a fresh tomato basil salad.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 1 hour
Resting time 3 hours
Course Appetizer, Dinner
Cuisine Greek
Servings 6
Calories 431 kcal

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
    • 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.
    Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
     

    Nutrition

    Calories: 431kcalCarbohydrates: 46gProtein: 11gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 15mgSodium: 555mgPotassium: 601mgFiber: 7gSugar: 8gVitamin A: 587IUVitamin C: 11mgCalcium: 129mgIron: 3mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Burrata Eggplant Pizza Burrata Eggplant Pizza

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    Recipe Rating




    21 Comments

    1. 5 stars
      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!

    2. 5 stars
      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!

    3. 5 stars
      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!

    4. 5 stars
      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!

    5. 5 stars
      This is my ideal pizza! I am for sure going to be making this over and over in my kitchen. Thanks for the recipe 🙂

    6. 5 stars
      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!!

    7. Sounds delicious but where does the balsamic vinegar mentioned in the list of ingredients go…assuming with the tomato salad mixture??