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When it’s pizza night at home, try this Burrata Pistachio White Pizza for a new twist. It starts with crispy golden crust, gets bathed in creamy burrata, gooey mozzarella, sweet onion slices, crunchy pistachios, and a pop of fresh arugula. This one never sticks around for long at my place.
I whipped this up for friends during a spur-of-the-moment dinner and everyone went wild for the cheesy center and salted nuts. Now, whenever I need something crowd-pleasing and low-stress, I make this every time.
Tasty Ingredients
- Pistachios: Toasty and crunchy, salty goodness on top. Crack ‘em fresh if you want max flavor.
- Arugula: Adds a little peppery snap. Look for bright green leaves, skip any sad wilted ones.
- Burrata cheese: Star of the show. Creamy on the inside, soft on the outside. The heavier the ball, the creamier the middle.
- Mozzarella cheese: Melty, stretchy base for the rest of your toppings. Go whole milk and shred your own for best results.
- Red onion: Slice it thin and cook till it’s sweet and soft. Pick firm shiny onions.
- Olive oil: Helps that crust go golden and super crisp. Splash on a good extra-virgin kind if you have it.
- Pizza dough: The starting point for everything. Use good store-bought dough or a homemade batch that’s nice and stretchy.
Step-by-Step Instructions
- Slice and Devour
- Let the pizza chill for a few minutes, then cut into slices and dig right in while it’s cheesy and warm.
- Add Greens and Nuts
- Take out the pizza, sprinkle over arugula and pistachios, then pop it back in the oven for another 5-8 minutes. The greens will wilt just a bit, and nuts go super fragrant.
- Pop in the Oven
- Put your topped pizza into the hot oven for about 15 minutes. Bubbling cheese and a brown crust mean it's good to go.
- Toss on the Cheese
- First, scatter your mozzarella across the dough, then gently pull apart the burrata and arrange it so there’s plenty on every slice.
- Sauté the Onions
- Gently cook the onion slices in a bit of olive oil over medium heat for 6-8 minutes, stirring now and then. They should go soft and lose their sharpness, not get brown.
- Shape Your Base
- Spread out the dough on a lightly oiled countertop so it fits your pan, then transfer it, brushing the entire surface (including the edges) with olive oil.
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Burrata’s ultra creamy middle spreads all over, making every bite extra rich but never heavy. My kids call dibs on the extra cheese slices, and honestly, pistachio night always means an empty plate by the end.
Storage Tips
Just wrap leftovers up in foil and stash them in the fridge for no more than two days. For the best texture, reheat in a hot oven or toaster oven so the crust stays crisp. Burrata is at its best right after baking, but honestly it’s still yummy the next day.
Ingredient Swaps
No burrata in the store? Use soft dollops of ricotta or extra creamy mozzarella instead. Chopped walnuts or sunflower seeds do the trick if you’re out of pistachios. Need greens? Any tender lettuce or even baby spinach will do in place of arugula.
How to Serve
Set this one out with a lemon-dressed salad or hot tomato soup for a complete meal. Make skinny strips for a crowd-pleasing appetizer, or slice into larger pieces for a main dish. A cold glass of white wine brings out the best in the flavors.
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Backstory and Food Origins
Pizza bianca (white pizza) comes from Lazio in Italy and is famous for simple toppings and creamy textures. Burrata is a favorite cheese from southern Italy (Apulia), while pistachios are a classic Italian snack—used in everything from desserts to savory dishes.
Frequently Asked Questions
- → How do I keep the pizza crust crisp?
Spread olive oil over your dough before popping it in the oven. Try placing your pizza on a hot baking sheet—it helps make the bottom extra crispy.
- → Can I substitute another cheese for burrata?
You sure can! Go for fresh mozzarella or even ricotta if you like. Just know burrata is famous for its soft, creamy middle.
- → Should pistachios be roasted before using?
Roasting makes their flavor pop, but if you’re in a rush, toss them right on the pizza to finish baking for some crunch.
- → What's the best way to slice the onions?
Cut them nice and thin. They’ll cook faster and spread the sweetness across each bite.
- → How do I prevent the arugula from wilting?
Toss the arugula on just before you’re done baking, or pile it on after the pizza comes out so it stays fresh and green.