This Burrata Caesar Salad Pizza is perfect for those nights when you’re in the mood for a really good pizza, but can’t decide whether you’d rather just have a salad. We’ve got homemade pizza dough baked up with a garlic and herb base, then topped with three kinds of cheese. On top of all that, there’s a couple balls of creamy, melty burrata cheese. As soon as the pizza comes out of the oven, top with an easy kale Caesar salad made with a tahini parmesan dressing. Every last bite of this pizza is delicious and will leave you wanting more. The salad on top makes this pizza a real deal “health-food” kind of pizza.
Making pizza Thursday a regular thing around here…or I’m trying anyway. I’ve been loving making pizza so far this year, but surprise, surprise, this is my favorite yet. I do realize that I like to say that almost every recipe is my favorite. But they kind of really are. And yes, this pizza really is my new favorite.
It’s a combination of all of my favorite things…perfectly cooked pizza dough, melty cheese, burrata cheese, and salad. If I could live on three food groups, it would be…carbs, cheese, and salad. So this pizza is very much my kind of thing.
The Background Story
This pizza has been developing in my head now for a while. It has changed in many ways from my initial idea, but that’s what I love so much about creating recipes. Especially ones where I really let the idea develop over time.
I’ve wanted to make a Caesar salad pizza for the longest time. At least a few months, but probably since last summer. The thing that held me back most was that the idea just wasn’t fully developed. I’ve seen a Caesar salad pizza before, and to me, they just weren’t right. I didn’t want chicken on my pizza and I didn’t want to just top a plain cheese pizza with a caesar salad and call it a day.
So while I liked the initial idea, I let it grow over the past few months. Then finally this week the simplest, but bestest pizza came to mind.
Enter the Burrata Caesar Salad Pizza. It’s so much more than its title.
Let me tell you the details
First the dough. I’ve been working on a new pizza dough recipe, but it’s not perfect just yet, so I’m directing you to use your very favorite dough recipe, or even store-bought. Just make sure the dough is at room temperature. This makes it easier to roll out.
Second, the salad. It’s a Caesar, but not quite, because I used my go-to tahini Caesar salad dressing, which in my opinion, is better than the classic. I’m not the biggest fan of the raw egg in the classic Caesar dressing, so this is always my go-to. It’s quick to mix up and especially delicious when tossed with the greens.
I always make the salad before assembling the pizza base to let it sit a few minutes to bring on more flavor.
Next, the pizza
In true Gerard form, I wanted this pizza to be a white pizza, which has always been my dad’s specialty ever since I was a kid. For the base, you’ll mix up an herb oil with dried basil, oregano, paprika, fennel, and lots of chili flakes and garlic. This mix is key to adding flavor to your pizza. If you don’t love heat, just pull back on the chili flakes.
Now spread that mix over your dough, then top with a mix of fontina and mozzarella cheese. Throw the pizza in the oven and let that cheese melt. Then remove the pizza and add the burrata. Put the pizza back in the oven for just a few minutes to allow the burrata to get a little melty. Don’t leave it in too long, you don’t want to overcook the burrata and dry it out.
As soon as the pizza comes out of the oven, I top it with the Caesar salad and an extra dusting of parmesan. Slice, eat while warm, and experience the goodness that is in this pizza.
It seems pretty simple, but trust me, it really is something special. I’m full-on obsessed with it and very much looking forward to recreating it tonight on IG stories. It’s the perfect any night of the week pizza because even though there’s pizza, it’s balanced with plenty of salad on top.
Pretty darn close to perfection!
Looking for other dinner recipes? Here are some favorites:
Lastly, if you make this Burrata Caesar Salad Pizza be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Burrata Caesar Salad Pizza
Calories Per Serving: 391 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon crushed fennel seed
- 1-3 cloves garlic, grated
- kosher salt and pepper
- 1/2 pound pizza dough, homemade or store-bought
- 1 cup shredded whole milk mozzarella
- 1/2 cup shaved fontina cheese
- 2 balls burrata cheese, at room temperature
- 1. Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F. for at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.2. To make the salad dressing. Combine the olive oil, lemon juice, tahini, dijon, Worcestershire, parmesan, and a pinch each of salt and pepper in a blender and blend until smooth. Taste and adjust the salt and pepper.3. In a salad bowl, toss the kale, romaine, and dressing. You may not need all the dressing. 4. To make the pizza. In a bowl, mix the olive oil, basil, oregano, paprika, chili flakes, fennel, grated garlic, and a pinch each of salt and pepper. 5. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 12-14 inch circle). Place the pizza dough on a lightly oiled sheet pan. Spread on the herb/oil mix, then top with mozzarella and fontina.6. Slide into the preheated oven and bake for 10 minutes, pull the pizza out, add the burrata and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with the salad and additional parmesan. EAT and enjoy 🙂