Why You’ll Love This Recipe
I love this pizza because every topping brings something different. Tomato confit gives me concentrated sweetness, burrata adds an incredibly creamy texture, and arugula keeps everything fresh and balanced.
I also like that I add the burrata and arugula after baking. The burrata stays soft and creamy instead of disappearing into the pizza, while the arugula remains crisp and vibrant.
The recipe is easy for me to adapt as well. I can use homemade or store-bought pizza dough, add prosciutto or pesto, change the herbs, or finish the pizza with balsamic glaze when I want a sweet and tangy contrast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Tomato Confit
- 2 cups cherry or grape tomatoes
- 4 garlic cloves, lightly crushed
- 1/3 cup extra-virgin olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes, optional
For the Pizza
- 1 pound pizza dough, homemade or store-bought
- 1 tablespoon extra-virgin olive oil
- 1/2 cup shredded mozzarella cheese
- 1 ball burrata cheese, about 8 ounces
- 2 cups fresh arugula
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, optional
- Balsamic glaze, optional
Directions
1. Prepare the Tomato Confit
I preheat my oven to 300°F (150°C). I place the cherry tomatoes and crushed garlic in a small baking dish and add the olive oil, thyme, oregano, salt, black pepper, and red pepper flakes.
I gently toss everything together so the tomatoes are coated with the seasoned oil.
2. Slow-Roast the Tomatoes
I roast the tomatoes for about 45 to 60 minutes. I want them to become soft, slightly wrinkled, and intensely flavorful without completely falling apart.
Once they’re ready, I remove them from the oven and let them cool slightly. I save the flavorful tomato-infused oil because I like drizzling a little over the finished pizza.
3. Increase the Oven Temperature
I increase my oven temperature to 475°F (245°C). If I’m using a pizza stone or pizza steel, I place it in the oven while it heats.
I give the oven plenty of time to become very hot because high heat helps me create a crisp, browned pizza crust.
4. Shape the Pizza Dough
I place the pizza dough on a lightly floured surface and gently stretch or roll it into a 12-inch round.
I transfer the dough to a piece of parchment paper, pizza peel, or lightly oiled baking sheet, depending on how I’m baking the pizza.
5. Add the Base Toppings
I lightly brush the dough with olive oil. I scatter the shredded mozzarella over the surface, leaving a small border around the edge for the crust.
I drain the confit tomatoes lightly and distribute them over the mozzarella. I don’t add too much of the confit oil at this stage because I want the crust to remain crisp.
6. Bake the Pizza
I bake the pizza for approximately 10 to 14 minutes, or until the crust is puffed and golden and the mozzarella is bubbling.
The exact baking time depends on my oven and baking surface, so I watch the crust closely toward the end.
7. Prepare the Arugula
While the pizza bakes, I place the arugula in a bowl and toss it lightly with lemon juice, olive oil, and a small pinch of salt and black pepper.
I use just enough dressing to coat the leaves without making them heavy or soggy.
8. Add the Burrata
I remove the hot pizza from the oven and let it rest for a minute or two.
I drain the burrata well, tear it into generous pieces, and arrange it across the warm pizza. The residual heat softens the cheese slightly while the center remains wonderfully creamy.
9. Finish with Arugula
I scatter the dressed arugula over the pizza. I add fresh basil when I have it and finish with freshly ground black pepper.
I sometimes spoon a little reserved tomato confit oil over the top for extra flavor.
10. Slice and Serve
I let the finished pizza rest briefly before slicing. When I want a sweet and tangy finish, I drizzle a small amount of balsamic glaze over the top immediately before serving.
Servings and Timing
I usually cut this pizza into 6 to 8 slices. One 12-inch pizza serves about 2 to 4 people, depending on whether I serve it as a main course or alongside other dishes.
- Prep time: 20 minutes
- Tomato confit time: 45–60 minutes
- Pizza bake time: 10–14 minutes
- Assembly time: 5 minutes
- Total time: approximately 1 hour 30 minutes
- Servings: 2–4
Variations
For a prosciutto version, I tear thin slices of prosciutto over the pizza after baking. I love its salty flavor with creamy burrata and sweet tomato confit.
When I want an herby pizza, I spread a thin layer of basil pesto over the dough before adding the mozzarella and tomatoes. I use a light layer so the pesto doesn’t overwhelm the other toppings.
For extra heat, I add more red pepper flakes to the tomato confit or finish the pizza with chili oil.
I can also replace the arugula with baby spinach or a mixture of fresh herbs. Basil is especially good when I want the tomatoes and burrata to remain the dominant flavors.
For a sweeter finish, I drizzle balsamic glaze over the pizza. I especially like this variation because the acidity and sweetness balance the rich burrata.
Storage/Reheating
I think Tomato Confit Burrata & Arugula Pizza tastes best immediately after assembly, while the crust is crisp and the burrata is creamy.
If I have leftovers, I remove as much arugula as possible before storing the pizza. I place the slices in an airtight container and refrigerate them for up to 3 days.
To reheat the pizza, I prefer using a skillet over medium-low heat for several minutes. I can also warm slices in a 375°F (190°C) oven for about 5 to 8 minutes. Both methods help me restore some crispness to the crust.
I avoid reheating the arugula whenever possible. Instead, I add a handful of fresh arugula after the pizza has been warmed.
I can store leftover tomato confit separately in an airtight container in the refrigerator, keeping the tomatoes covered with their oil. I use the leftovers on toast, pasta, sandwiches, or another pizza.
FAQs
Can I make the tomato confit ahead of time?
Yes. I actually like preparing the tomato confit ahead because it makes pizza night much faster. I let the tomatoes cool, transfer them with their oil to a covered container, and keep them refrigerated until I’m ready to use them.
When should I add burrata to pizza?
I add burrata after the pizza comes out of the oven. This keeps the cheese creamy and allows me to enjoy its soft outer layer and rich center. The heat from the freshly baked pizza warms it naturally.
How do I keep Tomato Confit Burrata & Arugula Pizza from becoming soggy?
I drain excess oil from the tomato confit before adding the tomatoes to the dough, and I drain my burrata thoroughly. I also bake the pizza at a high temperature so the crust becomes crisp before I add the fresh toppings.
Can I use fresh mozzarella instead of burrata?
Yes. I can use fresh mozzarella, although I won’t get exactly the same creamy center that burrata provides. I drain fresh mozzarella well, tear or slice it, and add it before baking or immediately afterward, depending on the texture I want.
What can I serve with Tomato Confit Burrata & Arugula Pizza?
I often serve this pizza with a simple green salad, roasted vegetables, or marinated olives. Since the pizza already has rich cheese and flavorful tomatoes, I prefer light side dishes that don’t compete with the toppings.
Conclusion
Tomato Confit Burrata & Arugula Pizza is one of my favorite ways to turn simple ingredients into a pizza that feels fresh and special. I love the combination of sweet slow-roasted tomatoes, creamy burrata, peppery arugula, and a crisp golden crust.
PrintTomato Confit Burrata & Arugula Pizza
A crisp, golden pizza topped with sweet slow-roasted tomato confit, creamy burrata, and fresh peppery arugula. Lemon, herbs, and optional balsamic glaze create a bright, restaurant-style finish.
- Prep Time: 20 minutes
- Cook Time: 55-74 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2-4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 cups cherry or grape tomatoes
- 4 garlic cloves, lightly crushed
- 1/3 cup extra-virgin olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes, optional
- 1 pound pizza dough, homemade or store-bought
- 1 tablespoon extra-virgin olive oil
- 1/2 cup shredded mozzarella cheese
- 1 ball burrata cheese, about 8 ounces
- 2 cups fresh arugula
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, optional
- Balsamic glaze, optional
Instructions
- Preheat the oven to 300°F (150°C). Place the tomatoes and crushed garlic in a small baking dish. Add 1/3 cup olive oil, thyme, oregano, salt, black pepper, and optional red pepper flakes, then gently toss to coat.
- Roast the tomatoes for 45 to 60 minutes, until soft, slightly wrinkled, and concentrated in flavor. Remove from the oven and cool slightly, reserving the flavorful confit oil.
- Increase the oven temperature to 475°F (245°C). If using a pizza stone or steel, place it in the oven while it preheats.
- On a lightly floured surface, stretch or roll the pizza dough into a roughly 12-inch round. Transfer it to parchment paper, a pizza peel, or a lightly oiled baking sheet.
- Brush the dough lightly with 1 tablespoon olive oil. Scatter the shredded mozzarella over the surface, leaving a small border around the edge. Lightly drain the confit tomatoes and distribute them over the mozzarella.
- Bake for 10 to 14 minutes, or until the crust is puffed and golden and the mozzarella is bubbling.
- While the pizza bakes, gently toss the arugula with the lemon juice, 1 tablespoon olive oil, and a small amount of salt and black pepper.
- Remove the pizza from the oven and let it rest for 1 to 2 minutes. Drain the burrata well, tear it into generous pieces, and arrange it over the warm pizza.
- Scatter the dressed arugula over the pizza. Add fresh basil and additional black pepper if desired, then spoon a small amount of reserved tomato confit oil over the top.
- Let the pizza rest briefly before slicing. Drizzle with optional balsamic glaze immediately before serving.
Notes
- Drain excess oil from the tomato confit and drain the burrata thoroughly to help prevent a soggy pizza crust.
- The tomato confit can be prepared ahead and refrigerated with its oil in a covered container.
- For a prosciutto variation, add torn slices of prosciutto after the pizza has finished baking.
- A thin layer of basil pesto can be spread over the dough before adding the mozzarella and tomatoes.
- For extra heat, increase the red pepper flakes or finish the pizza with chili oil.
- Baby spinach or fresh herbs can replace the arugula.
- Fresh mozzarella can replace burrata, although the finished pizza will be less creamy.
- Store leftover pizza in an airtight container in the refrigerator for up to 3 days, removing the arugula first when possible.
- Reheat slices in a skillet over medium-low heat or in a 375°F (190°C) oven for 5 to 8 minutes, then add fresh arugula before serving.
Nutrition
- Serving Size: 1/4 pizza
- Calories: 650 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 13 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 45 mg
