We continue our recipe series—or rather, our ingredient deep-dives—with a focus on burrata. Pinsa and burrata make the perfect pair: a crispy, light base meets a creamy, fresh heart that melts in your mouth.
The great thing is you can combine them in countless ways, from cured meats to vegetables, from classic to gourmet. So here’s everything you need to know about today’s star ingredient, followed by 5 simple (but impressive) ideas for making unforgettable Pinsa with burrata.
Burrata: What You Should Know
Burrata is one of those ingredients that wins you over with the first bite. Delicate, creamy, never overpowering, it adds a fresh and indulgent touch to any dish. But before diving into the recipes, let’s take a step back: where does this wonder come from, and why are we pairing it with Pinsa?
What is burrata and where does it come from?
Burrata is a fresh stretched-curd cheese typical of Apulia (Andria), created in the early 1900s. It’s a little dairy masterpiece: the outside is a mozzarella shell (like a pouch), filled with cream and shreds of mozzarella known as stracciatella. The contrast between the firm exterior and creamy inside is what makes it so unique and irresistible.
Like many great foods, burrata was born out of necessity—to reuse leftovers from mozzarella and milk production. Apulian cheesemakers mixed the scraps with fresh cream and wrapped them in stretched-curd dough. The result? A simple yet brilliant cheese that has become a symbol of Italian cuisine and is now used in dozens of dishes.
Burrata vs. stracciatella: what’s the difference?
People often confuse burrata with stracciatella, but they’re not the same. Stracciatella is the filling of the burrata—fresh cream mixed with shredded mozzarella—served without the outer casing. It’s perfect if you want the most indulgent part of burrata as a quick topping for Pinsa, pasta, or veggies.
Burrata, on the other hand, is more visually striking—ideal for dishes where that “wow” effect matters. Cutting it open and seeing the creamy center spill out is satisfying both for the cook and the lucky person eating it.
The perfect balance
Burrata has a rich yet balanced flavor. It’s not too salty, not sour, not strong. It’s a comfort cheese, agreeable to many palates—even for those who don’t usually enjoy strong dairy. Its strength lies in its softness, freshness, and its ability to enhance the flavors it’s paired with.
It’s also incredibly versatile—great for both light summer dishes and richer, gourmet pairings. Its secret? Never overpowering, always elevating.
Perfect pairings and nutritional info
Burrata shines when served cold. It pairs beautifully with Pinsa, but also with pasta, vegetables, cured meats—even fruit. It always finds balance.
Some great pairings include:
- Mortadella, with pistachio or truffle
- Prosciutto crudo, preferably sweet and not overly aged
- Cherry tomatoes, fresh or confit
- Grilled vegetables
- Figs, peaches, or strawberries for sweet-and-savory contrasts
From a nutritional standpoint, burrata is a rich cheese: about 250 calories per 100g, with 20–25g of fat, some of which is saturated. It also offers good protein, calcium, and vitamin B12. Not an everyday food, but definitely a worthy indulgence in a well-balanced meal.
Pinsa with Burrata: 5 Creative Recipes to Try Now
Got your burrata and want to use it on a Pinsa? Great idea. But don’t just spread it on top—here are five tested pairings (some a bit bold) that will wow your guests with minimal effort. Just one rule before we begin: burrata should always be added after baking, never in the oven!
Pinsa with Mortadella and Burrata: A Timeless Classic
Let’s start with a beloved Italian combo: burrata and mortadella. It works because it contrasts fresh creaminess with aromatic sweetness. Spread burrata over the freshly baked Pinsa, add thin slices of mortadella (not too cold), and finish with crushed pistachios or lemon zest. Want to go all-in? Add two drops of honey—just two, not three.
Pinsa with Burrata and Cherry Tomatoes: Light, Fresh, Delicious
This one’s simple but smart. While the Pinsa bakes, sauté some cherry tomatoes in oil and oregano, or use them fresh, halved and pre-seasoned. Once the base is ready, tear the burrata into pieces, add the tomatoes and a few basil leaves. Bonus: a sprinkle of fresh oregano and a drizzle of EVO oil on top.
Pinsa with Burrata and Prosciutto: The Sweet-Savory Balance
Another great result from contrast. Bake the Pinsa with a drizzle of oil and a touch of black pepper. Once out of the oven, spread the burrata and lay down the prosciutto—choose a sweet one like Parma or San Daniele. For a twist, add thin slices of fresh fig or a few drops of balsamic glaze.
Pinsa with Burrata, Grilled Veggies and Parmesan Shavings
Looking for a vegetarian option that still feels indulgent? This is it. Grill zucchini, bell peppers, and eggplant ahead of time (thin slices work best), season with oil and salt. Top the hot Pinsa with the veggies and burrata, then finish with parmesan shavings and a pinch of pepper. Tasty, pretty, and surprisingly light.
Pinsa with Burrata, ‘Nduja and Honey: For Bold, Unexpected Flavor
Now we’re in gourmet territory. Start with a plain baked Pinsa. Once ready, spread a bit of ‘nduja (go light!), add the burrata, and finish with two drops of honey. The creamy, elegant burrata balances the heat of the ‘nduja and the sweetness of the honey. Want more crunch? Add some crushed walnuts. Get ready to impress your guests—enjoy!
