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Burrata & Sun-Dried Tomato Pesto Pizza

Prep Time: 5 min | Cook Time: 15-20 min | Cook Temp: 450°

Pizza topped with burrata cheese and sun dried tomato


  • 12” HRI Classic Cheese Pizza
  • 3 cloves garlic
  • 7 oz jar sun-dried tomatoes in oil
  • 2 Tbsp grated Parmesan Cheese cup fresh basil, packed
  • ½ cup olive oil
  • ⅓ cup Parmesan cheese
  • 1/4 cup walnuts
  • Pinch sea salt


  1. Set burrata out to come to room temperature.
  2. Preheat the oven to 450˚F and arrange the oven racks toward the center.
  3. Remove pizza from all packaging.
  4. Place pizza in the oven directly on the oven rack and bake for 16 minutes, or until the crust is golden brown, but the pizza is not quite cooked.
  5. Meanwhile, prepare the pesto. Add the sun-dried tomatoes with their oil, fresh basil, Parmesan cheese, walnuts, garlic, and sea salt to a food processor and blend until a thick paste forms. Slowly add the olive oil and blend until just combined.
  6. Once the pizza is mostly cooked, arrange the burrata over the pizza and return to the oven to complete cooking and warm the burrata, 1-2 additional minutes.
  7. Remove from the oven and drizzle the sun-dried tomato pesto evenly over the pizza. Slice open the burrata and spread the cheese over the pizza.
  8. Cut into squares, and enjoy!