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Tomato Confit Burrata & Arugula Pizza

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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.

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

  1. 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.
  2. 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.
  3. Increase the oven temperature to 475°F (245°C). If using a pizza stone or steel, place it in the oven while it preheats.
  4. 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.
  5. 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.
  6. Bake for 10 to 14 minutes, or until the crust is puffed and golden and the mozzarella is bubbling.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://thefamilycooking.com/tomato-confit-burrata-arugula-pizza/