Burrata Pizza with Eggplant

This burrata pizza is topped with torn fresh mozzarella, eggplant cooked the Greek way, creamy burrata, and a fresh tomato basil salad.

Course Appetizer, Dinner

Cuisine Mediterranean

Prep Time 1

Cook Time 25

Resting time 3

Servings

Calories 408kcal

pizza stone (or an upside-down baking sheet, preheated); pizza peel; parchment paper

1 lb store-bought pizza dough (450 g) , divided into 2 balls
2 balls fresh mozzarella (125 g / 4.4 oz each), torn
7 oz burrata (200 g), 2 small balls (100 g each) or 1 large, at room temperature

Take the dough out of the fridge 30 to 60 minutes before shaping. Position the oven rack in the upper third of the oven and preheat to 500°F / 260°C for at least 30 minutes, ideally 1 hour. If using a pizza stone, preheat it with the oven.
Tear the mozzarella into bite-size pieces and drain on paper towels while you prepare the toppings. Take the burrata out of the fridge 30 minutes before serving.

In a bowl, mix the cherry tomatoes, the sliced red onion, 1 grated garlic clove, 1 tablespoon of olive oil, the chopped basil, a pinch of oregano, a pinch of chili flakes, and a pinch of salt and pepper. Set aside at room temperature.

Heat half of the ¼ cup olive oil (2 tablespoons) in a large skillet over medium heat. Add the diced onion and 1 grated garlic clove with a pinch of salt and sauté for 2 minutes, until fragrant and translucent.
Add the eggplant and a pinch of salt. Cook for about 15 minutes, stirring occasionally, until soft and nicely browned.
Stir in the tomato paste and cook for 2 minutes. Add the water, sugar, 1 teaspoon of oregano, a pinch of chili flakes, and a generous pinch of salt. Simmer for 5 minutes, until thick. Taste and adjust the seasoning.

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.

On a lightly floured surface, stretch each dough ball into a thin 12-inch circle. Transfer to a sheet of parchment paper set on a pizza peel.
Scatter one torn mozzarella ball over each pizza and spread half of the eggplant on top. Drizzle each pizza with the remaining olive oil.
Slide the pizza, on its parchment, onto the hot pizza stone. As soon as the crust starts to rise and set, quickly pull the parchment out from under the pizza. Bake for 13 to 15 minutes in total, until the crust is golden and blistered and the mozzarella is bubbling.
Do not bake the burrata. Tear one small burrata over each hot pizza, or serve one large burrata whole in a bowl on the side for tearing over each slice. Top with the tomato salad and fresh basil, sprinkle with chili flakes, and drizzle with balsamic glaze if using. Serve immediately, with a knife and fork.

Dough: About 1 lb (450 g) of store-bought dough makes two thin 12-inch pizzas. For homemade, I love the dough from Roberta's in Brooklyn. Naan or Greek pita also work for a quick version.
The parchment trick (from my best friend Karini): building the pizza on parchment means it can't stick to the peel. Pull the parchment out as soon as the crust sets, so the crust crisps directly on the stone and the paper doesn't scorch at 500°F.
Mozzarella: Draining the torn mozzarella keeps the pizza from turning watery in the center.
Burrata: It goes on after baking, fresh, so it stays cool and creamy. Stracciatella works too: spoon about 200 g (7 oz) over the pizzas right after baking.
Make ahead: The eggplant and tomato toppings can be made a day ahead and refrigerated. Bring the tomato salad to room temperature before serving; never put it on the pizza straight from the fridge.
This is a knife-and-fork pizza, eaten the Italian way.

Nutritional info is an estimate and will vary with the dough and cheese you use.