Burrata Pistachio White Pizza

Pizza nights at home get an upgrade with this Burrata Pistachio White Pizza. Creamy burrata melts into bubbly mozzarella on a crisp golden crust with sweet onions plus crunchy pistachios and fresh arugula for a showstopper pie that always disappears fast.

I first served this to friends on a last minute weeknight get together and they all raved about the creamy cheese and salty nuts. It is now my go to when I want something easy but impressive that everyone loves.

Ingredients

• Pizza dough: your canvas for the toppings Opt for a fresh store-bought ball or homemade dough with lots of elasticity
• Olive oil: adds richness and helps achieve a crispy crust Use a good quality extra virgin for the best flavor
• Red onion: sliced thin and sautéed to bring out sweetness Look for firm onions with shiny skins
• Mozzarella cheese: the melty stretchy base for all the toppings Grab whole milk mozzarella and shred it yourself for superior melt
• Burrata cheese: the star ingredient Creamy filled mozzarella that spreads beautifully as it bakes Choose a ball that feels heavy for its size
• Arugula: for a peppery fresh bite Always use perky green leaves with no wilting
• Pistachios: nutty crunch with a bit of salt either roasted or raw Shell them yourself for ultimate freshness

Step-by-Step Instructions

Make the Dough Base:

Roll out the pizza dough on a lightly oiled surface until it fits your baking sheet Transfer to the sheet and drizzle with olive oil making sure the edges get some too

Prepare the Onions:

Heat a small skillet over medium heat and add olive oil Add the sliced onions and cook gently for six to eight minutes stirring often until translucent and soft but not browned This step brings out their sweetness and removes any bite

Layer the Cheeses:

Scatter the shredded mozzarella evenly over the dough then tear the burrata open and dot it across the pizza so every slice will get some melting goodness

Bake to Perfection:

Slide the pizza into your preheated oven and bake for fifteen minutes The cheese will bubble and the crust will start to brown slightly

Add Toppings Finish Baking:

Remove the pizza and quickly scatter arugula and whole pistachios over the top Return to the oven for five to eight minutes This lets the greens wilt just a bit and the nuts turn extra fragrant

Slice and Serve:

Take your pizza out let it cool for a couple minutes then cut into wedges and enjoy every creamy crunchy bite

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I love how the burrata’s almost buttery center makes each slice decadent yet not heavy. My kids always try to call dibs on the cheesiest piece and somehow there are never leftovers when pistachios are involved.

Storage Tips

Leftovers keep best wrapped tightly in foil in the fridge for up to two days Reheat in a hot oven or toaster oven for crisp edges Burrata is best fresh so the sooner you eat this pizza the better but even the next day it is delicious

Ingredient Substitutions

If you cannot find burrata try dolloping fresh ricotta or creamy mozzarella Instead of pistachios chopped walnuts or sunflower seeds work for crunch Baby spinach or mixed greens can take the place of arugula in a pinch

Serving Suggestions

Pair with a lemony simple salad or a bowl of tomato soup for a meal Serve as an appetizer sliced into skinny strips or as the main dish on pizza night A glass of chilled white wine pairs beautifully with these flavors

Cultural and Historical Context

White pizzas or pizza bianca come from Italy’s Lazio region and are beloved for their creamy textures and simple toppings Burrata is a specialty cheese from Apulia in southern Italy and pistachios are a classic Italian nut often used in both sweet and savory dishes

Frequently Asked Questions

→ How do I keep the pizza bottom crunchy?

Brush some olive oil onto your dough and slide it onto a hot tray. That really helps the base get crispy.

→ Can I swap burrata for another cheese?

Totally. Try ricotta or fresh mozzarella. Burrata is extra creamy, though, so it stands out.

→ Do pistachios need toasting first?

Toasting makes them taste even better, but you can toss them on as-is right before baking for that crunchy bite.

→ What’s the easiest way to cut onions?

Slice them real thin. That way, they cook fast and spread their sweetness evenly everywhere.

→ How can I stop the arugula from getting soggy?

Wait till the last couple minutes of baking to throw it on, or just scatter on top after you pull the pizza out.