Heirloom & Burrata Cast-Iron Pizza

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 38 minutes
Author Liz Quaid


Heirloom Pizza

  • 1 tbsp peanut oil; or any oil with a high smoke point
  • 8 oz pizza dough
  • 3-5 heirloom tomatoes; sliced
  • 1/4 cup fresh basil leaves; for topping
  • 8 oz ricotta and/or mozzarella cheese
  • 8 oz burrata
  • olive oil / salt & pepper; to drizzle & to taste

Balsamic Glaze

  • 1 cup Balsamic Vinegar
  • 1/4 cup sugar


Heirloom Pizza

  1. Preheat oven to °475

  2. Prep pizza toppings and set aside; tomatoes should be sliced into 1/4 inch slices and cheese should be shredded or sliced as desired 

  3. Sprinkle some flour on a flat surface and begin rolling out your dough; create a crust all the way around and roughly shape the size of your pizza to your cast-iron skillet

  4. While oven preheats, heat peanut oil in cast-iron skillet over medium heat

  5. Add your pizza dough to the hot skillet, drizzle dough with olive oil + salt/pepper and cook for approximately 3-5 minutes; the crust should be golden brown

  6. Remove from heat and add toppings; layer of ricotta, sliced tomatoes and top with burrata cheese + mozz (+ a lil more evoo, salt & pepper)

  7. Cook in oven on top rack for approximately 20-25 minutes; check on it every few minutes until crust is golden brown and cheese is melted

  8. Drizzle with balsamic glaze, top with fresh basil and serve

Balsamic Glaze

  1. Combine balsamic and sugar in a small pot and bring to a boil

  2. Once boiling, reduce to low heat and simmer for approximately 20 minutes

  3. After about 20 minutes, mixture should be reduced by half and will coat the back of a spoon

  4. Transfer into a glass bowl and cool in the fridge for approximately 15-30 minutes; glaze should have a syrupy consistency