Pizza with burrata and rocket

Pizza with burrata and rocket

Total: 2 hr 40 Min. | Active: 20 Min.
Nutritional value / person: 866 kcal
, Fat: 33 g
, Carbohydrate: 110 g
, Protein: 29 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pizza dough

475g white flour
100g durum wheat semolina
2 ¼tsp salt
½cube yeast (approx. 20 g), crumbled
3 ½dl water
3tbsp olive oil


a little durum wheat semolina
2dl puréed tomatoes
1tbsp olive oil
1 garlic clove, pressed
1tbsp basil, finely chopped
¼tsp salt
a little pepper

To bake

250g cherry tomatoes, halved
2 burrata (each approx. 150 g)
40g rocket
a little pepper
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How it's done

Pizza dough

Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.


Divide the dough in half, shape into 2 balls, flatten both pieces a little. Dust the work surface with semolina and roll the dough into circles (approx. 30 cm in diameter), transfer each pizza base to a tray lined with baking paper. Combine the passata, oil, garlic and basil, season. Spread the sauce over both pizza bases, leaving a border of approx. 1.5 cm all the way around.

To bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, top with half of the cherry tomatoes, rocket and burrata, season. Bake and top the second pizza in the same way.

Good to know
Tip: For an extra crispy base, preheat the baking tray or use a pizza stone.

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