Greek Veggie Pizza with Burrata Cheese
This rustic Greek-inspired pizza combines a crisp, golden crust with savory roasted vegetables, tangy olives, herbs, and luscious burrata cheese. It’s fresh, satisfying, and perfect for a Mediterranean-style dinner or sharing with friends.
Total Time:
Prep Time: 20 minutes
Cook Time: 15–18 minutes
Total Time: 35–40 minutes
Serves: 2–4
Ingredients:
For the Dough (or use store-bought pizza dough):
2 cups all-purpose or bread flour
¾ cup warm water
1 tsp dry yeast
1 tsp sugar
1 tbsp olive oil
½ tsp salt
Toppings:
½ cup cherry tomatoes, halved
½ red onion, thinly sliced
½ zucchini or eggplant, thinly sliced
¼ cup Kalamata olives, pitted and sliced
1 tsp dried oregano
Olive oil for drizzling
Salt and black pepper to taste
1 ball fresh burrata cheese (125g)
Fresh basil or mint, for garnish
Instructions:
1. Make the Dough (if homemade):
In a bowl, dissolve yeast and sugar in warm water. Let sit 5–10 min until frothy.
Add flour, salt, and olive oil. Knead into a soft dough (5–7 min).
Cover and let rise 1 hour or until doubled.
2. Preheat the Oven:
Heat oven to 475°F (245°C). Place a baking sheet or pizza stone inside to preheat.
3. Prep the Veggies:
Toss cherry tomatoes, zucchini, and onion with olive oil, salt, pepper, and oregano.
4. Assemble the Pizza:
Roll out dough to a 10–12 inch circle. Transfer to parchment paper.
Brush with a little olive oil. Add veggies and olives.
Slide the pizza (on parchment) onto the hot baking sheet or stone.
5. Bake:
Bake for 13–15 minutes, until crust is golden and veggies are tender.
6. Add Burrata & Serve:
Remove from oven. Tear burrata and place in the center or over the top.
Drizzle with olive oil, sprinkle fresh herbs, and serve warm.
Notes:
- For crispier results, pre-bake the crust for 5 minutes before adding toppings.
- Use pre-roasted veggies for deeper flavor.
- Vegan? Replace burrata with vegan cashew cheese or marinated tofu.
Tips:
- Burrata is best added after baking, not before, to keep its creamy center.
- Add a touch of lemon zest or balsamic glaze before serving for brightness.
- Great with a side of arugula salad or hummus and pita.
Frequently asked questions FAQs:
Q: Can I use pita or flatbread instead of pizza dough?
A: Absolutely! It makes a great quick base and cuts down prep time.
Q: What other veggies can I use?
A: Roasted red peppers, artichokes, mushrooms, or spinach work beautifully.
Q: How long does it keep?
A: Best fresh, but leftovers can be refrigerated for 1–2 days and reheated.
Nutrition Information
Calories: 310
Protein: 10g
Fat: 14g
Carbs: 35g
Fiber: 3g
Sugars: 3g
Sodium: 450mg