I remember being ten years old and hearing, for the first time, someone say they didn’t like pizza. It stunned me then and it still surprises me now. The memory of sitting at my best friend’s house while her dad picked up one of those doublewide Little Caesar’s deep dish pizzas—the spongy, greasy squares with caramelized cheese on the corners—stuck with me. Everyone else dove in, but he didn’t take even a center slice. When I asked if he wasn’t hungry, he replied simply, “I don’t like pizza.” As a child that response felt impossible: how could anyone dismiss pizza when there are so many variations and ways to enjoy it?
These days it’s even harder to understand because pizza comes in so many forms—gluten-free doughs, cauliflower crusts, plant-based cheeses, and an array of sauces from classic tomato to pesto, white sauce, Thai barbecue, or even ranch. Whether you prefer meat-heavy pies, vegetarian, vegan, paleo, or dessert pizzas, there’s a version to satisfy almost everyone.
This Tomato Confit Burrata & Arugula Pizza is one of my favorites. If you’re a tomato lover like I am, the rich, concentrated flavor of tomato confit elevates the whole pie. Fresh burrata brings luxurious creaminess: imagine a mozzarella shell with a soft, ricotta-like center that bursts with creamy richness. A finishing sprinkle of freshly grated parmesan adds a salty punch. Before serving, I like to finish the pizza with a peppery handful of simply dressed arugula and a drizzle of spicy Calabrese peperoncino for heat.
The combination is deceptively simple but layered—sweet roasted tomatoes, creamy burrata, nutty parmesan, peppery arugula, and a touch of spice make every bite complex and satisfying. For best results at home I bake my pizzas on a preheated Baking Steel or pizza stone to achieve restaurant-style crispness and a well-colored crust.
If someone tells me they don’t like pizza now, my first polite suggestion is to try this Tomato Confit Burrata & Arugula Pizza. If that doesn’t convert them, there are countless other pizza recipes to explore: from garlic fennel mushroom to fig and pistachio pesto, or cheesy garlic bread pizza. There’s a pizza for nearly every taste.
Recipe
Tomato Confit Burrata & Arugula Pizza
No reviews
- Author: Becky Sue of Baking The Goods
- Total Time: 21 minutes
- Yield: 8 slices
Description
Complex layers of sweet, salty, savory and spicy come together in this Tomato Confit Burrata & Arugula Pizza. It’s finished with a crisp handful of dressed arugula and a drizzle of spicy Calabrese peperoncino.
Ingredients
- 1 prepared pizza dough – homemade or store bought
- 1 tablespoon semolina flour
- 1 tablespoon olive oil
- Freshly ground pepper, to taste
- Hearty pinch flaky sea salt
- 1 tablespoon fresh lemon juice
- 1 handful fresh arugula
- ¾ cup tomato confit
- 1 ball fresh burrata
- ¼ cup freshly grated parmesan
- Extra Hot Calabrese Peperoncino, to taste (optional)
Instructions
- Remove dough from the fridge and let it rest at room temperature for about an hour. Meanwhile, place your Baking Steel, pizza stone, or a baking sheet on the top rack and preheat the oven to 500°F (or as hot as it will go) for an hour.
- In a medium bowl, whisk together the olive oil, lemon juice, salt and pepper. Add the arugula and toss to coat.
- When the dough is ready, switch the oven to broil. Lightly dust a pizza peel with semolina flour. Stretch the dough into a 12″ round and place it on the dusted peel.
- Spread tomato confit over the dough, leaving about 1″ of crust. Tear the burrata into chunks and distribute over the confit. Sprinkle with parmesan.
- To launch the pizza into the oven, touch the peel to the back of the preheated steel or stone, give the peel a gentle shimmy, and slide the pizza onto the hot surface.
- Bake about 90 seconds, then rotate the pizza. Broil for about 30 seconds to achieve the desired top color, then switch back to convection bake at 500°F and cook 1–2 more minutes if needed.
- Remove carefully, top with another sprinkle of parmesan, the dressed arugula, and drizzle peperoncino to taste. Serve immediately.
Notes
For the crust I often use a long-fermentation 72-hour pizza dough. For the tomato base, cherry tomato confit offers concentrated flavor; if tomatoes aren’t in season, a simple red sauce can be substituted.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Cuisine: Pizza
