Burrata pizza is the kind of dish that looks like something from an Italian trattoria, but that you can easily make on a perfectly ordinary weeknight. A thin, crisp base, sweet cherry tomatoes that take on colour in the heat, and then the creamy burrata, torn over the hot pizza right at the end so it spreads softly over everything.
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The contrast between crispness and creaminess is the whole point, and it is actually easier to hit in an air fryer than in a regular oven. The hot air circulates close around the base and gives it a lift from below that a baking tray rarely delivers. Here you get my method, the mistakes I made along the way, and the one detail that decides whether the burrata ends up creamy or as a puddle of water in the middle of the pizza.
Estimated reading time: 4 minutes
Table of Contents:
Why I love burrata pizza in the air fryer
An air fryer is essentially a small oven with a powerful fan, and that is exactly what makes it good for individual pizzas. It is a short distance from the heating element to the dough, and the air does not sit around the food like a damp cloud the way it can in a big oven. The result is a base that turns crisp all the way out to the edge.
On top of that, most of the work is waiting. The cooking itself at 200 °C takes 28 minutes and the preparation 20 minutes – the rest of the 93 minutes is rising time, where the kitchen looks after itself.
The difference between an air fryer and an oven
A proper pizza oven works at temperatures no home oven can match, which is why homemade pizza often ends up a little soggy underneath. The air fryer compensates with air circulation rather than extreme heat: it dries the surface of the dough quickly, so the base sets before the topping has time to soak into it. That said, you do need to keep an eye on things – a pizza can go from golden to burnt edges in under a minute.
My kitchen test: burrata pizza
I made the pizza in my Cosori Dual Blaze at 200 °C, and the recipe’s numbers hold up: 20 minutes of preparation, 45 minutes of rising time and 28 minutes of cooking, so 93 minutes in total from flour to finished pizza.
The most important discovery was a negative one. The first time, I put the burrata on together with the tomatoes, before the pizza went into the basket. It melted completely, released its water and left a glossy puddle that made the base soggy in the middle. The second time I tore it over the baked pizza, and the residual heat was plenty to soften it without ruining the texture. The basil got the same treatment and went on at the very end, so the leaves were still green.
The burrata should never go into the air fryer. Tear it over the hot pizza just before serving – the residual heat does the rest of the work.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The mistake I see most often is exactly that: baking the burrata along with everything else. That cheese is made to be eaten cold or barely warmed by the food around it, and in the heat it falls apart into water and fat – put the burrata on after baking, never before. The next one is too much moisture on the base: both the sauce and the cherry tomatoes release liquid, so keep the sauce in a thin layer and halve the tomatoes so they can steam upwards. The third is the dough, which often gets rolled out too thick. Roll it thinner than you think, and prick it with a fork so it does not puff up in the middle of baking and push the topping out to the sides.
How to serve burrata pizza
Burrata pizza is rich and creamy, so it benefits from something fresh and sharp alongside. Here are the sides I keep coming back to:
- Fresh basil leaves and a scattering of flaky sea salt over the hot pizza
- A splash of good olive oil over the burrata just before serving
- Rocket dressed in lemon juice, either on the pizza or as a salad alongside
- Thin slices of Parma ham laid on at the end, so they warm through without drying out
- A few drops of balsamic glaze for anyone who likes a little sweetness with the tomatoes
Storage and reheating
Burrata pizza is best straight away – the creamy cheese firms up in the fridge and turns grainy when it is heated again. If you have leftovers, scrape the burrata off and keep the base on its own in an airtight container in the fridge for up to two days. Give it a few minutes in the air fryer at the same 200 °C, until the base is crisp again, and tear fresh burrata over afterwards. The microwave will do the job, but then you lose the whole point of the crisp base.
Burrata pizza comes down to timing: the base needs the heat, the cheese does not. Once you have that order sorted, the rest is straightforward, and you end up with a pizza that tastes of Italian summer in the middle of an ordinary Danish weekday.
Frequently asked questions
No. Burrata is a fresh cheese with a liquid centre, and in the heat it splits and makes the base soggy. Bake the pizza through first, and only tear the burrata over afterwards – the residual heat makes it soft and creamy in under a minute.
93 minutes in total, but most of that is waiting: 20 minutes of preparation, 45 minutes of rising time and 28 minutes of cooking at 200 °C. If you use shop-bought dough, you save the rising time.
Yes. Roll it out thinly and shape it to fit the basket, so it does not touch the heating element. The baking time is much the same, but keep an eye on the edges for the last few minutes.
Recipe
Burrata pizza in the Air Fryer
Cooking Guide
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Cost of the dish
Prices may vary depending on where you shop.
Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Rolling pin
- 1 Bagepapir (til airfryer)
- 1 Cutting board
- 1 Knife
- 1 Brush
Shopping list
Ingredients
Pizza dough
- 320 g plain flour (Preferably tipo 00)
- 1 tsp dried yeast
- 1 tsp salt
- 1 tsp sugar
- 2 dl lukewarm water
- 1 tbsp olive oil
Tomato sauce
- 150 g passata (Sieved tomatoes)
- 1 clove garlic (Finely chopped)
- 1 tsp dried oregano
- 0.5 tsp salt
Topping
- 100 g mozzarella (Grated)
- 250 g cherry tomatoes (Halved)
- 2 pcs burrata (About 125 g each, at room temperature)
- 20 leaf fresh basil
- 2 tbsp olive oil (For brushing and drizzling)
- 1 tsp flaky sea salt
- 0.5 tsp freshly ground pepper
How to make it
Pizza dough
- Mix 320 g plain flour, 1 tsp dried yeast, 1 tsp salt and 1 tsp sugar in a mixing bowl.
- Add 2 dl lukewarm water and 1 tbsp olive oil, and knead the dough for 5-7 minutes, until it is smooth and comes away from the sides of the bowl.
- Cover the bowl with a damp tea towel and leave the dough to rise in a warm place for 45 minutes, until it has roughly doubled in size.
Tomato sauce and topping
- Stir 150 g passata together with 1 clove garlic, 1 tsp dried oregano and 0.5 tsp salt. Leave the sauce to infuse while the dough rises.
- Halve 250 g cherry tomatoes and coarsely grate 100 g mozzarella, so the topping is ready to go.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Divide the dough into four equal pieces and roll each piece out into a round base of about 18 cm, so it fits in the air fryer basket.
- Line the air fryer basket with baking paper, put in a pizza base and prick it lightly with a fork. Brush the edge with some of the 2 tbsp olive oil.
- Spread a quarter of the tomato sauce over the base, scatter a quarter of the mozzarella on top and add a handful of halved cherry tomatoes.
- Bake the pizza at 200 °C for 6-8 minutes, until the edge is golden brown and the cheese is bubbling.
- Take the pizza out and repeat with the three remaining bases. Put a fresh piece of baking paper in the basket between each batch.
Finishing
- Tear 2 pcs burrata into rough pieces and spread them over the hot pizzas, so the cheese softens without melting completely.
- Scatter over 20 leaf fresh basil, 1 tsp flaky sea salt and 0.5 tsp freshly ground pepper, and drizzle the rest of the olive oil over.
- Serve the pizzas straight away, while the base is crisp and the burrata is creamy.
Our notes for the recipe
Roll the base out thinly and prick it with a fork so it does not puff up while baking. Always add the burrata after baking. It should be cool and creamy, not melted. Variation:
Drizzle a little balsamic glaze over at the end, or add a few slices of air-dried ham along with the burrata. Serving:
Serve with a simple rocket salad with shaved Parmesan. Portion size:
The bases are baked one at a time. If you have a large air fryer with room for two bases without overlap, the total baking time is halved.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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