Burrata
A cream-filled fresh mozzarella always added after baking, since its interior cannot survive oven heat intact.
- Salt
- low
- Fat
- high
- Sweetness
- low
- Acidity
- low
- Heat
- none
- Moisture
- high
- Umami
- low
- Cooking requirement
- raw ready to eat
Preparation
Always added after baking; its interior is too delicate and creamy to bake
Torn open and placed at the centre once the pizza is out of the oven
Suitable to add after baking.
Cautions
- baking burrata destroys its texture entirely; it is a post-bake ingredient only
Pairs well with
- Giardiniera
Its acidity cuts through Burrata's richness. Adds textural contrast against Burrata.
- Capers
Its acidity cuts through Burrata's richness. Adds textural contrast against Burrata.
- Pickled red onion
Its acidity cuts through Burrata's richness. Adds textural contrast against Burrata.
- Fresh basil
Explicitly noted as a good balance for Burrata.
- Kalamata olives
Its acidity cuts through Burrata's richness.
- Artichoke hearts
Its acidity cuts through Burrata's richness.
Styles using this topping
A rich, creamy post-bake finish that stays cool and intact rather than melting into the pizza, a hallmark of this movement's finishing style.