This marinara, garlic, & burrata pizza is my go-to winter pizza. It’s so low-maintenance because you don’t need any fresh herbs or veggies… Just grab some garlic, burrata, & a jar of your favorite pizza sauce.

A pizza with red sauce, white cheese,  and garlic on a white marble countertop.

Plus, I’m sharing how to get your pizza perfectly crispy AND my favorite pizza topping combos. I use a baking steel in my oven. It absorbs the heat from the oven, but faster and gets hotter. This allows for your pizza to bake quickly and get that crispy bottom. Just cook per the instructions in this recipe and you will be good to go soggy bottom here!

Here is a link to purchase the pizza peel (and cutter) that I love (affiliate link opens in new tab) to take the pizza on and off the baking steel with ease and cut it without the blade ever getting dull (no blade!).

How to Prep the Pizza Dough

You can use store-bought or any recipe for pizza dough in this recipe. Click here for my 72-Hour dough recipe, all the tips & methods in detail.

Here are the most important tips when prepping your dough for pizza:

  • Take your dough out of the refrigerator at least 1 hour before use.
  • Use a good amount of flour or cornmeal on the pizza peel before placing your dough on it so it doesn’t stick.
  • You can use parchment paper instead of flour if you are worried about moving fast enough so that the dough doesn’t stick.
  • Press the dough from the center working your way to the outside.

Ingredients & Recipe

For this recipe, you will need pizza dough, pizza sauce, burrata, and garlic.

Top view of pizza sauce, dough, burrata, and garlic on a countertop.

Preheat your oven to 500 degrees, preferably with a baking steel or stone. In the meantime, get your pizza ready.

If using a baking sheet: Lightly oil the baking sheet. Spread the dough by pressing from the center. Add 1/4 of each of the following: sauce, garlic, and burrata. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple of minutes until the cheese is bubbly.

Raw pizza with red sauce and cheese on a silver baking sheet.

If using a pizza peel: Flour the surface of your pizza peel so the dough doesn’t stick. Flour, then shape your dough and place it on the pizza peel. Working quickly (so the dough doesn’t end up sticking) add 1/4 of each of the following: sauce, garlic, and burrata. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple of minutes until the cheese is bubbly.

Repeat for the other three pizzas.

A red pizza on a white marble cutting board next to three other pizzas.

The Best Pizza Toppings

Here are some of my favorite pizza topping combos other than this recipe

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Pizza with red sauce and garlic on white marble.

Marinara, Garlic, & Burrata Pizza

5 from 7 votes
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This marinara, garlic, & burrata pizza is my go-to winter pizza. No need for fresh herbs or veggies… Just grab some garlic, burrata, & a jar of your favorite pizza sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main, Main Course
Cuisine: American, Italian
Servings: 4
Calories: 874kcal

Ingredients

  • 2 lbs. pizza dough
  • 14 oz. pizza sauce
  • 8 cloves garlic sliced on a mandolin
  • 16 oz. burrata

Instructions

  • Preheat your oven to 500 degrees, preferably with a baking steel or stone.
  • If using a baking sheet: Lightly oil the baking sheet. Spread the dough by pressing from the center. Add 1/4 of each of the following: sauce, garlic, and burrata. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple minutes until the cheese is bubbly.
  • If using a pizza peel: Flour the surface of your pizza peel so the dough doesn't stick. Flour, then shape your dough, and place it on the pizza peel. Working quickly (so the dough doesn't end up sticking) add 1/4 of each of the following: sauce, garlic, and burrata. Transfer to the oven, bake for 6-7 minutes, then broil on high for a couple minutes until the cheese is bubbly.
  • Repeat for the other 3 pizzas.

Notes

If you can plan 3 days in advance, make this 72-hour pizza dough. It’s easy, just takes time to sit and develop flavors. Makes 4 individual pizzas. Let your dough come to room temperature before using it for best results. I take mine out of the refrigerator one hour before using it.
If making focaccia pizza, similar to Roman-style pizza, you can use this Bon Appetit recipe for No-Knead Focaccia (link opens in new tab). Bake the focaccia for 20 minutes, then add the sauce and toppings, bake an additional 8-10 minutes, and finally, broil on high for 2 minutes to get the cheese bubbly.
Use a baking steel to prevent a soggy pizza bottom. Preheat your oven with the baking steel inside. Here is a link to purchase one (affiliate link opens in new tab).
You can bake the pizza on the baking steel directly, or placing a baking sheet on the steel. If you are new to making pizza and not very adventurous, I recommend using a baking sheet your first few times.
If you are baking directly on the baking steel, use a pizza peel to transfer the pizza in and out of the oven. Here is a link to purchase the pizza peel (and cutter) that I love (affiliate link opens in new tab). It has a thin lip, making it much easier to use.
My favorite, ceramic mandoline for slicing the garlic perfectly thin. The trick to the perfect pizza toppings is to use a mandolin to slice everything just the right thickness…and it saves so much chop time.

Nutrition

Calories: 874kcal | Carbohydrates: 116g | Protein: 38g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 81mg | Sodium: 2161mg | Potassium: 352mg | Fiber: 5g | Sugar: 18g | Vitamin A: 1223IU | Vitamin C: 9mg | Calcium: 625mg | Iron: 7mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
5 from 7 votes (7 ratings without comment)

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