Pesto and Burrata Skillet Pizza is a simple recipe for those nights when you want something quick and tasty. Add your favorite meats like pepperoni, salami, or iberico and a healthy smear of fresh homemade pesto to the top of homemade pizza dough and bake in a cast iron skillet until the pizza pie crust is cooked. Remove and top with dollops of pesto, burrata cheese (a type of fresh mozzarella), toasted pine nuts, parmesan cheese, and fresh basil. The pizza comes together quickly, but I assure you it gets devoured even quicker. Because the burrata is a fresh cheese, this pizza is best eaten right away. Enjoy!
Homemade pizza is definitely one of the recipes in the weekly menu rotation. Making my quick 20 minute pizza dough makes it simple. No waiting for dough to rise, just mix the ingredients together in a food processor or bowl and let it rest for 20 minutes and you’re ready to roll and add toppings.
One of my favorite things to make is fresh pesto. 5 ingredients: fresh basil leaves, parmesan cheese, toasted pine nuts, fresh garlic, and olive oil. So stinking simple yet so tasty! I could literally eat it on anything. You can certainly use store-bought pesto if you’re
Homemade Weeknight Pizza from Scratch
Homemade pizza is definitely one of the recipes in my weekly menu rotation. Making my quick 20 minute pizza dough makes it simple. No waiting for dough to rise, just mix the ingredients together in a food processor or bowl and let it rest for 20 minutes and you’re ready to roll and add toppings. Using store-bought pizza dough will be equally as good, just bring the dough ball to room temp before spreading in the cast iron skillet so it doesn’t shrink.
One of my favorite things to make is fresh pesto. 5 ingredients: basil, cheese, pine nuts, garlic and olive oil. So stinking simple yet so tasty! I could literally eat it on anything. You can certainly use store-bought pesto if you’re not down for making it homemade. I don’t judge.
Adding the fresh burrata cheese after the pizza has baked means it will be creamy and delicious. I like to add a few dollops of pesto and a sprinkle of red pepper flakes just before serving.
How To Make Skillet Pizza
Step 1 – Pizza Crust
My recipe for Easy 20 Minute Pizza Dough is my go-to for all pizza recipes.
In a food processor add flour, active dry yeast, and sugar and pulse to combine. With the food processor running add warm water and olive oil and mix until a dough ball forms. Turn out onto a lightly floured cutting board and form a ball. Cover with a medium bowl and let rest for 20 minutes. Super simple!
Step 2 – Pesto & Chorizo
Lightly grease a large cast iron skillet with oil and spread the prepared pizza dough so it covers the bottom and goes up the sides. Brush the dough with olive oil and sprinkle with garlic granules. Brush the bottom with basil pesto and top with Iberico chorizo (or your meat of choice…or no meat for a vegetarian pizza option).
Step 3 – Baking the Pizza
Bake the pizza at 475ºF for 10-15 minutes, or until the crust is cooked to your liking and golden brown. I like mine with no flop, so I tend to go a little longer. Don’t burn the meat toppings, though.
Step 4 – The Burrata
Pull the pizza and top with the creamy cheese and allow to sit for a couple minutes for the cheese to melt.
Step 5 – Garnish
Garnish with dollops of pesto, toasted pine nuts, red pepper flakes, fresh basil, and a sprinkle of parmesan cheese. Cut into slices and serve immediately.
What are some variations of this recipe?
Some variations of pesto and burrata skillet pizza with fresh and traditional toppings are:
- cherry tomatoes
- baby arugula
- roasted red peppers
- mozzarella cheese
- caramelized onions
- sausage crumbles
- grilled chicken
- arugula pesto or other types of pesto
- other fresh herbs
Alternate Ways To Make This Pesto Skillet Pizza Recipe
If you don’t have a large cast iron skillet, you could also make this recipe using a pizza stone or a baking sheet. Either of these methods will make a perfect pizza also. Just monitor cooking times to achieve the crispy crust.
This recipe would also be great on an outdoor pizza oven! I have been in the market for one, so if you have one you love – tell me in the comments.
Find the printable recipe card with exact measurements and instructions below.
This recipe has multiple components that you can make ahead of time to make it easy to assemble on a busy weeknight
- Make the pizza dough recipe the day before: after the dough comes together in the food processor, add to an lightly oiled bowl, and turn to coat. Cover tightly with plastic wrap and store in the fridge overnight. Bring to room temperature in a warm place on a lightly floured surface with a bowl or towel covering it, about 45 minutes. Proceed as directed in the recipe below.
- Basil Pesto: can be made up to 4 days in advance and stored in an airtight container in the fridge.
- Toasted Pine Nuts: I always keep some toasted pine nuts in my pantry for a quick pizza or pasta topping. Lightly toast in a dry skillet over medium heat. Allow to cool completely before storing in an airtight container.
How do I store Pesto and Burrata Skillet pizza?
- Cut the cooked pizza into slices and store in an airtight container or zip top bag for up to 5 days in the refrigerator. This recipe with fresh burrata cheese is best eaten same day though.
Popular Recipes for Quick Weeknight Dinners
- Homemade Hamburger Helper
- Sticky Korean Meatball Bowls
- Cheesy Skillet Chicken Chilaquiles
- One Skillet Beef Stroganoff
- Creamy Thai Chicken Chowder
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If you make this recipe for Pesto and Burrata Skillet pizza or other recipes on Farmgirl Gourmet please leave a comment and/or give the recipe a rating. I love hearing what you think of my recipes and don’t forget to tag me on Instagram with your creations! I love seeing what you make also!
Pesto and Burrata Skillet Pizza
- Preheat oven to 475ºF. Lightly grease a 15″ cast iron skillet.
- Spread the pizza dough in the prepared skillet pushing the dough up the sides. Brush entire crust with olive oil and sprinkle garlic powder and allow to rest for a few minutes
- Brush bottom of crust with pesto and add the iberico chorizo slices. Bake until crust is golden brown and not burned, about 10-15 minutes.
- Top with torn burrata cheese and allow to rest for a minute or 2 so the cheese melts slightly. Add dollops of pesto and sprinkle with pine nuts, parmesan cheese, red pepper flakes and fresh basil.
- Cut into slices and serve immediately.
Equipment Used in Recipe
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.