Why did my pizza crust get soggy?

This is almost always caused by too much moisture in the toppings. It is essential to remove the seeds and watery pulp from your tomatoes when making the bruschetta. It also helps to use a light hand with the marinara sauce on the base.

Where can I find burrata cheese?

Burrata has become very popular and can now be found in the specialty cheese section of most major grocery stores, alongside the fresh mozzarella.

Can I bake the bruschetta and burrata on the pizza?

It is not recommended. The fresh toppings are what make this Bruschetta Pizza so special. If you were to bake them, the tomatoes would release all their water, the fresh basil would lose its flavor, the arugula would wilt away, and the burrata would melt into a greasy pool instead of remaining creamy.

Bruschetta Pizza: The #1 Ultimate Fresh Summer Recipe

The Ultimate Bruschetta Pizza with Burrata: A Perfect Summer Meal

A fresh and flavorful pizza that combines a classic baked pizza with a fresh topping. The pizza base is made with marinara sauce and shredded mozzarella cheese, then baked until crisp. After it comes out of the oven, it’s topped with a homemade bruschetta mixture of fresh diced tomatoes, basil, and garlic, along with dollops of creamy burrata cheese and a handful of fresh arugula.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yield: 1 pizza (serves 2-4) 1x
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Pizza:
1 ball of pizza dough
¼ to ½ cup marinara sauce (60 to 120 g)
1 (8-oz) bag shredded mozzarella (226 g)
1 ball of burrata cheese
1 handful of arugula (30 g)
Bruschetta:
3 medium tomatoes
1 handful fresh basil, thinly sliced
2 Tbsp extra virgin olive oil (30 mL)
1 clove garlic, minced
Pinch each of salt and pepper

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Instructions

Prepare and Bake Pizza Base:
Preheat the oven to 400°F (204°C).
On a surface sprinkled with cornmeal, roll out the pizza dough.
Spread the marinara sauce over the dough and sprinkle with the shredded mozzarella cheese.
Bake for 15 to 20 minutes, or until the cheese is melted and the bottom of the crust is crisp.
Prepare Bruschetta Topping:
While the pizza bakes, cut the tomatoes in half and scoop out the seeds.
Finely dice the tomatoes and place them in a bowl.
Combine the diced tomatoes with the fresh basil, extra virgin olive oil, minced garlic, salt, and pepper.
Assemble and Serve:
Once the pizza is baked, remove it from the oven.
Immediately dollop the fresh bruschetta mixture over the hot pizza.
Top with fresh arugula and chunks of burrata cheese.
Serve immediately.

Notes

Sprinkling cornmeal on your work surface before rolling out the dough can create a crunchier bottom crust.
Scooping the seeds out of the tomatoes for the bruschetta topping helps prevent it from being too watery.
The fresh toppings (bruschetta, arugula, burrata) are added *after* the pizza has been baked.

Nutrition

Serving Size: 1/4 of pizza
Calories: 550-650
Sugar: 8-12 g
Sodium: 1000-1200 mg
Fat: 28-35 g
Saturated Fat: 14-18 g
Carbohydrates: 50-60 g
Fiber: 4-6 g
Protein: 25-30 g
Cholesterol: 80-100 mg

Find it online: https://cookupjoy.com/bruschetta-pizza/