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Tomato Confit Burrata and Arugula Pizza by Baking The Goods

Tomato Confit Burrata & Arugula Pizza

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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.


  • 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
  • 3/4 cup tomato confit (- see notes for recipe)
  • 1 ball fresh burrata
  • 1/4 cup freshly grated parmesan
  • Extra Hot Calabrese Peperoncino (- to taste (optional))


  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!


For the crust on this Tomato Confit Burrata and Arugula Pizza I use this 72 Hour Pizza Dough recipe.

For the Tomato Confit used in this recipe , I use this Tomato Confit recipe

If tomatoes aren't in season you can substitute the Tomato Confit for this simple Red Sauce recipe.


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