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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.

Burrata Caesar Salad Pizza | halfbakedharvest.com

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.

overhead photo of tahini dressing

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.

overhead photo of pizza before baking

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.

over head of Burrata Pizza before adding the salad

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.

overhead photo of Burrata Caesar Salad Pizza

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.

Burrata Caesar Salad Pizza | halfbakedharvest.com

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!

overhead close up photo of Burrata Caesar Salad Pizza

Looking for other dinner recipes? Here are some favorites:

Sweet Potato Fry Steak Salad with Blue Cheese Butter

Corn, Tomato, and Avocado Chickpea Salad

Antipasto Pasta Salad with Herby Parmesan Vinaigrette

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

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
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.

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Ingredients

Salad

Pizza

Instructions

  • 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 🙂

Burrata Caesar Salad Pizza | halfbakedharvest.com

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Comments

  1. 5 stars
    The whole family are going crazy with your recipes. Tried this and I still can’t believe how AMAZING it was! One of the best homemade pizzas I ever had

    1. Hey Aisha,
      I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! xxTieghan

  2. Made this tonight after work. Put it in the oven and let my gf finish out the last steps while I hit the gym. Received a text while working out saying “this pizza is delicious!”
    She was right, I just finished it all. I wasn’t expecting it to be so flavorful. Followed the recipe closely. Went heavy on the fontina because it’s one of my faves. Can’t wait to make it again.

    1. Hey there,
      I am so excited that this recipe was enjoyed, thanks a bunch for giving it a try! 💕Tieghan

  3. 5 stars
    I’m a huge fan of sheet pan meals as they are a huge kitchen time saver! I like to line the sheets with foil or parchment for easy clean-up

    1. Hey there,
      I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan

    1. Hey Stephanie,
      I am delighted that this recipe was enjoyed, thanks a bunch for making it. Happy Sunday! ☀️Tieghan

  4. You had me at burrata. I made your pizza dough last night and we had this for dinner tonight. Spectacular. I doubled the salad dressing recipe so I could have Caesar salads all week long. This recipe is a keeper.

    1. Hey Jennifer,
      I am delighted that this recipe was enjoyed, thanks a bunch for making it. Happy Sunday! ☀️Tieghan

  5. love your creativity again! and I love burrata, it’s so seldom used, especially in pizza, probably because it’s so rich, but not when it’s not overly dominant like in this pizza and balanced with all of the Caesar ingredients

  6. 5 stars
    I’m a huge fan of sheet pan meals as they are a huge kitchen time saver! I like to line the sheets with foil or parchment for easy clean-up, completely optional

  7. 5 stars
    this was SOOO GOOD. i try to avoid gluten/lots of carbs so i made a slight modification that i wanted to share for anyone else who avoids gluten as well! i used two 10-inch caulipower crusts (freezer aisle of the grocery), baked at 425 degree for 5 minutes before i added 1 burrata ball to each in the center of the pizzas. the 10 inch crusts only needed 1 ball so it worked out perfectly 🙂 so tasty! legit one of the best pizzas i’ve ever had.

  8. 5 stars
    Absolutely delicious!!! I didn’t have mozzarella or fontina but I did have truffle burrata and it couldn’t have been better. It truly is perfect for one of those nights you can’t decide on salad or pizza. Loved it!

    1. Hey Patricia,
      Sure, I would use a 1/4 or 1/2 sheet pan, don’t feel like you have to fill the entire pan:) I hope you love the recipe! xTieghan

  9. Made this tonight and our picky eater loved the Caesar dressing since it was no Mayo. Will be making this again!

    1. Hey Tracy,
      Thank you so much for giving this recipe a try, I am thrilled that it was enjoyed! Have the best weekend☀️ xTieghan

  10. 4 stars
    Pizza was really good! Only problem was when burrata cheese melted the liquid in cheese caused crust to be soggy on edge.

    1. Hey Cindy,
      Thank you so much for giving this recipe a try, I am thrilled that it was enjoyed! Have the best weekend☀️ xTieghan

  11. 5 stars
    We have just built a pizza oven in our house and I have noticed in your Instagram video that you place baking paper under the pizza when you put it in the oven and then you remove it half way. We are just learning what’s the best way to cook the pizza so I would appreciate it if you share why do you use the paper? Crispier bottom? To avoid having ash at the bottom?
    Caesar Salad Pizza looks delicious and I can’t wait to try it in our oven!!!

    1. Hey Alicia,
      How exciting! Yes, I like to use the parchment to avoid ash on the pizza. I hope you love the recipe, please let me know how it turns out! Enjoy your oven!! xTieghan

  12. Adding this to my “to-cook” list! I don’t like kale so I usually sub spinach when a recipe calls for it, but wondering if romaine lettuce might be a better sub for this one. What do you think?

    1. Hey Erica,
      I think spinach, romaine, or even arugula would all work well here. I hope you love the pizza! Let me know how it turns out:) xTieghan

  13. This looks amazing! I was just looking through your site for a margherita pizza recipe and it seems you don’t have one? TBH I couldn’t believe it bc you have a recipe for everything! Any plans for one in the future?

  14. So excited for a new pizza dough recipe, I make your recipe ALL the time – your no-knead dough from Super Simple and your everyday dough has given me the confidence to make your raspberry rolls and homemade pizza!

  15. will be making this soon with few subs i love pizza sooooooooooo much will dm you if i make this and let you know how it goes Thanks Ramya