• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Work With Me
  • About
  • Contact

Baking the Goods

menu icon
go to homepage
  • Recipes
  • Work With Me
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Work With Me
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Meals

    Published: Sep 20, 2018 · Updated: Jan 29, 2023 by Becky Sue

    Tomato Confit Burrata and Arugula Pizza

    ↓ Jump to Recipe
    Tomato Confit Burrata and Arugula Pizza by Baking The Goods
    Tomato Confit Burrata and Arugula Pizza by Baking The Goods.
    I'd made it 10 whole years of life before I ever heard someone say they don't like pizza. As a 4th grader, this blew my mind. As an adult woman in the height of her 30's, this still blows my mind. I was staying the night at my BFFs house and her Dad picked up one of those doublewide, deep dish deals from Little Caesar's Pizza. If you were alive and breathing in the 1990s, you know the ones - two squishy, spongy, greased up square pizzas with 8 opportunities for a coveted corner piece, crisped up with caramelized cheese. We all dug in like wild dogs but her Dad didn't even reach for a center slice. I asked if he wasn't hungry and he responded "I don't like pizza". Never in my life had I heard anyone utter those shocking words. How could that be? There are so many options and routes pizza can take and even my very limited pizza palette of the time could not compute this information. The Gluten intolerance trend was still decades from being a thing, so we know it wasn't that. He must have been clinically lactose intolerant or an alien or possibly a psychopath? To write pizza off completely these days seems impossible what with all of the alternative gluten free pizza doughs, cauliflower pizza crust options and alternative vegan cheeses. If it's the hearty tomato sauce that holds you back, there are a number of white sauces, pesto sauces or even, god help us all, Thai BBQ or Ranch pizza sauce options. Whether you're a meat feast fan, vegetarian, vegan, GF-er, paleo pizza person, or a dessert pizza party girl - there is a pizza for you. I promise. This Tomato Confit Burrata and Arugula Pizza hits all of the pizza hot spots for me personally. I am a tomato freak so the more tomatoes or sloppy sauce, the better. If you've never had burrata cheese, you're life is lacking and you need to stop reading this immediately and go buy some right away. It's like if ricotta and mozzarella made a cream filled baby with a firm, elasticy mozzarella layer on the outside and creamy dreamy ricotta like center, ready to burst from the inside. To amp up the salty flavors, a sprinkle of fresh grated parmesan goes on top for good measure and that's all that goes on the Tomato Confit Burrata and Arugula Pizza before baking. This Tomato Confit Burrata and Arugula Pizza is simple yet sensational, hitting hard on the savory side with a spiced up drizzle of Extra Hot Calabrese Peperoncino. Since I like to get my greens on, I top this Tomato Confit Burrata and Arugula Pizza with peppery pile of simply dressed arugula tossed with olive oil, fresh lemon, salt and fresh cracked black pepper. All simple ingredients but this Tomato Confit Burrata and Arugula Pizza has complex dimensions of sweet, salty, savory and spicy in every single bite. I bake all of my homemade pizzas on my Baking Steel and I get similar results to fancy restaurant style pizza or wood fired pizzas, it's a game changer folks.   Next time someone tells me they don't like pizza, instead of my knee jerk reaction of "then you simply don't like life" I will politely suggest giving my Tomato Confit Burrata and Arugula Pizza a try. If that doesn't work, I've got plenty of options on my blog - Garlic & Fennel Mushroom Pizza , this fancy Fig and Pistachio Pesto Pizza or everybody's favorite, my Cheesy Garlic Bread Pizza with red sauce for dippin.  It appears I prefer vegetarian pizza recipes. 
    Cherry Tomato Confit for Tomato Confit Burrata and Arugula Pizza
    Instead of a tomato sauce base, I use some of my Cherry Tomato Confit for this Tomato Confit Burrata and Arugula Pizza.
    Arugula Salad for Tomato Confit Burrata and Arugula Pizza
    For a fresh green topper, I toss some arugula with a simple dressing of olive oil, lemon, salt and pepper.
    Tomato Confit Burrata and Arugula Pizza toppings
    The ingredients for this Tomato Confit Burrata and Arugula Pizza are quite simple but they are magic when combined together on a pizza. I love spicy stuff and this Extra Hot Calabrese Peperoncino situation really turns up the heat. 
    Pizza Peel with Semolina Flour for Tomato Confit Burrata and Arugula Pizza
    It's important cover your pizza peel with semolina flour before building our pizza, this will help it slide easily off the peel and right onto your Baking Steel or Pizza Stone in you oven.
    Building Tomato Confit Burrata and Arugula Pizza
    Top that dough with a hearty layer of tomato confit instead of store bought pizza sauce for a luxuriously rich and flavorful pizza.
    Tomato Confit Burrata and Arugula Pizza - pre baked
    Top with big hunks of burrata and a sprinkling of parmesan cheese just before launching your pizza on to your hot Baking Steel or Pizza Stone.
    Tomato Confit Burrata and Arugula Pizza baking on Baking Steel
    Getting your Baking Steel or Pizza Stone rippin hot before launching your pizza into the oven is key to a golden, crisp, pizzeria style crust.
    Tomato Confit Burrata and Arugula Pizza fresh from the oven
    Watch your pizza closely so you can pull it out of the oven right when it's at the melty, bubbly phase you prefer. That burrata cheese melts like a dream. I like it spicy so I drizzle on some Extra Hot Calabrese Peperoncino before adding the Arugula Salad.
    Tomato Confit Burrata and Arugula Pizza baked
    Top the Tomato Confit Burrata and Arugula Pizza with a big ol' handful of Arugula Salad just before serving.
    Tomato Confit Burrata and Arugula Pizza - no side salad necessary
    Why do a side salad when you can just throw it right on top of your Tomato Confit Burrata and Arugula Pizza?
    This Tomato Confit Burrata and Arugula Pizza is best served with a bottle of red, I love it with my red blend by Kale Wines.
    This Tomato Confit Burrata and Arugula Pizza is best served with a bottle of red, I love it with my red blend by Kale Wines.
    Slice of Tomato Confit Burrata and Arugula Pizza
    Who could resist a slice of this sweet, salty, spicy and satisfying This Tomato Confit Burrata and Arugula Pizza?
    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Tomato Confit Burrata and Arugula Pizza by Baking The Goods

    Tomato Confit Burrata & Arugula Pizza


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Becky Sue of Baking The Goods
    • Total Time: 21 minutes
    • Yield: 8 slices
    Print Recipe
    Save Recipe Recipe Saved

    Description

    Tomato Confit Burrata and Arugula Pizza has complex dimensions of sweet, salty, savory & spicy in every bite. Topped with fresh arugula salad & a spicy kick from a drizzle of Extra Hot Calabrese Peperoncino.


    Ingredients

    Units
    • 1 prepared pizza dough - homemade or store bought (- see notes for recipe)
    • 1 tablespoon semolina flour
    • 1 tablespoon olive oil
    • 2 grinds fresh ground pepper
    • 1 hearty pinch flaky sea salt
    • 1 tablespoon fresh lemon juice
    • 1 handful fresh arugula
    • ¾ cup tomato confit (- see notes for recipe)
    • 1 ball fresh burrata
    • ¼ cup freshly grated parmesan
    • Extra Hot Calabrese Peperoncino (- to taste (optional))

    Instructions

    1. Remove pizza dough from the fridge and allow to rest at room temperature for an hour. Meanwhile, place your Baking Steel, pizza stone or a baking sheet on the top rack of your oven and preheat oven to 500° (or as hot as it will go) for an hour. 
    2. In a medium mixing bowl, whisk together the olive oil, lemon juice, salt and pepper to taste. Add arugula and toss together to coat.
    3. Once the dough at room temperature, turn your oven up to broil. Cover a pizza peel with a light dusting of semolina flour. Stretch out your pizza dough into a 12" round and place on top of the semolina sprinkled peel. 
    4. Top the dough with tomato confit sauce, leaving about 1" of crust all the way around. Tear of chunks of burrata and disperse evenly over the tomato confit. Sprinkle with some parmesan cheese. 
    5. To launch your pizza into the oven, open the door & touch the peel down at the back of the Baking Steel, pizza stone or baking sheet. Give your peel a slight jimmy (be gentle). Shuffle the peel out slowly as the pie settles onto your steel, stone or sheet.
    6. Bake for about 90 seconds, then open the oven and rotate the pizza (I use a long set of tongs to grab and turn the pizza). Close oven and broil for 30 seconds or until you are happy with the coloring up top. Switch oven back to convection bake at 500° and cook for about 1-2 more minutes. 
    7. Carefully remove from the oven and top with another sprinkle of fresh grated parmesan, arugula salad and add Hot Calabrese Peperoncino to taste. Serve immediately while the cheese is bubbly!

    Notes

    For the crust on this Tomato Confit Burrata and Arugula Pizza I use this 72 Hour Pizza Dough recipe. http://bakingthegoods.com/2017/04/11/72-hour-pizza-dough-from-baking-steel/

    For the Tomato Confit used in this recipe , I use this Tomato Confit recipe http://bakingthegoods.com/2018/09/19/cherry-tomato-confit/

    If tomatoes aren't in season you can substitute the Tomato Confit for this simple Red Sauce recipe. http://bakingthegoods.com/2017/01/27/browned-butter-mizithra-dunderi-with-red-sauce/

    • Prep Time: 15 minutes
    • Cook Time: 6 minutes
    • Category: Dinner
    • Cuisine: Pizza

    Need help? Hot tip?

    Find Baking the Goods on Instagram & Pinterest, or let's chat about how you can work with me.

    Tomato Confit Burrata and Arugula Pizza by Baking The Goods
    Tomato Confit Burrata and Arugula Pizza by Baking The Goods.

    More Meals

    • Elote inspired Pizza by Baking The Goods
      Elote Inspired Pizza
    • French Onion Sheet Pan Chicken by Baking The Goods
      French Onion Sheet Pan Chicken
    • Pepperoni Black Olive Stromboli by Baking The Goods
      Pepperoni Black Olive Stromboli
    • Simple Pizza Sauce by Baking The Goods
      Simple Pizza Sauce

    Reader Interactions

    Comments

    No Comments

    How'd my recipe work for you? Share your tips! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Baking The Goods logo square format

    Get my best baking recipes

    /* real people should not fill this in and expect good things - do not remove this or risk form bot signups */

    Intuit Mailchimp

    Hi, I'm Becky Sue! I'm a self-taught baker, recipe developer, photographer and food stylist with a passion for approachable, step-by-step recipes and storytelling.

    Here at Baking the Goods, I break down my best baking techniques into digestible, tasty little nuggets to encourage, educate and empower you as a home baker.

    Work with me →

    So hot right now

    • Strawberry Pistachio Olive Oil Cake by Baking the Goods
      Strawberry Pistachio Olive Oil Cake

    • Honey Citrus Avocado Dip by Baking The Goods
      Honey Citrus Avocado Dip

    • Chocolate Dipped Strawberry Cookies by Baking The Goods
      Chocolate Dipped Strawberry Cookies

    • Blueberry Almond Crumble Bars by Baking The Goods
      Blueberry Almond Crumble Bars

    • Pavlova with Apricot Curd and Blueberries by Baking The Goods
      Pavlova with Apricot Curd and Blueberries

    • Roasted Blueberry Shortcakes by Baking The Goods
      Roasted Blueberry Shortcakes

    • Elote inspired Pizza by Baking The Goods
      Elote Inspired Pizza

    • Strawberry Rhubarb Coffee Cake by Baking The Goods
      Strawberry Rhubarb Coffee Cake

    • Ginger Honey Lime Chicken Skewers by Baking The Goods
      Ginger Honey Lime Chicken Skewers

    • Avocado Blueberry Tarts with Almond Crust by Baking The Goods
      Avocado Blueberry Tarts with Almond Crust

    • Mixed Berry Oat Almond Crisp by Baking The Goods
      Mixed Berry Oat Almond Crisp

    • Blueberry Almond Crumble Pie by Baking The Goods
      Blueberry Almond Crumble Pie

    • Pineapple Lime Coconut Hand Pies by Baking The Goods
      Pineapple Lime Coconut Hand Pies

    • Blueberry Peach Galette by Baking The Goods
      Blueberry Peach Galette

    • Berry Mascarpone Tarts with Almond Shortbread Crust by Baking The Goods
      Berry Mascarpone Tarts with Almond Shortbread Crust

    • Blueberry Lemon Curd Poppy Seed Shortbread Bars by Baking The Goods
      Blueberry Lemon Curd Poppy Seed Shortbread Bars

    • Stone Fruit Pie by Baking The Goods
      Stone Fruit Pie

    • Rich and creamy Apricot Curd
      Apricot Curd

    • Big Pink Cookie Cake by Baking The Goods
      Big Pink Cookie Cake

    • Rye Crepes with Rhubarb Raspberry Ginger Compote by Baking The Goods
      Rye Crepes with Rhubarb Raspberry Ginger Compote

    banner: California Date Cookbook featuring 3 recipes from Baking the Goods

    Footer

    ↑ back to top

    Contractor for

    • Photography & Videography
    • Food & Photography Styling
    • Recipe Development
    • Sponsored Posts
    • Brand Ambassadorship
    • Freelance Writing and Editorial Work

    Recipes by email

    Subscribe for baking recipes, tips, and stories

    Contact Becky Sue

    Let's work on a project together! Contact me via email or on socials.

    • Privacy Policy
    • Cookie Opt-out Preferences

    Copyright © 2024 Baking The Goods

    Cookies. The other kind.

    This website uses use digital cookies. “Allow” lets us use data like how many times a recipe is viewed to gauge popularity. You don't have to allow cookies, but certain features of the site might end in a baking fail.

    Functional Always active
    Technical functions necessary for the legitimate use of services explicitly requested by the subscriber or user, or for the sole purpose of transmission over an electronic communications network.
    Preferences
    The functions necessary for the storing of preferences that are not requested by the subscriber or user.
    Statistics
    Data and access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    Manage options
    {title} {title} {title}
    Cookies. The other kind.
    We use technologies like cookies to store and/or access device information. We do this to improve browsing experience and to show (non-) personalized ads. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    Technical functions necessary for the legitimate use of services explicitly requested by the subscriber or user, or for the sole purpose of transmission over an electronic communications network.
    Preferences
    The functions necessary for the storing of preferences that are not requested by the subscriber or user.
    Statistics
    Data and access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    Manage options
    {title} {title} {title}