Thank you so much for stopping by! I truly appreciate you being here and I can’t wait to share this delightful recipe with you. These crispy burrata arugula pita pizzas are a true gem – they’re quick, satisfying, and bursting with fresh flavors. Whether you’re looking for an easy lunch, a light dinner, or a crowd-pleasing appetizer, this recipe will quickly become a go-to favorite.
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Why You’ll Love These Crispy Burrata Arugula Pita Pizzas
Flavor & Texture Combo
There is something magical about the contrast in these crispy burrata arugula pita pizzas. The crunchy pita base provides a perfect canvas for the gooey, melted mozzarella and creamy burrata cheese. Once you add the peppery freshness of arugula and a drizzle of sweet, tangy balsamic glaze, each bite becomes a beautiful harmony of textures and flavors. The optional crushed red pepper flakes offer a gentle heat that rounds out the experience.
Quick & Versatile
I promised you versatile, and here’s proof! These crispy burrata arugula pita pizzas come together in just about 20 minutes, making them ideal for busy weekdays, impromptu gatherings, or late-night cravings. You can easily customize the toppings to match your mood or pantry staples, making this anything but boring!
Ingredients & Tools
Ingredients
Here’s exactly what you need to create these crispy burrata arugula pita pizzas:
| Ingredient | Quantity |
|---|---|
| Whole wheat pita breads | 4 |
| Olive oil | 1 tablespoon |
| Marinara or pizza sauce | 1 cup |
| Burrata cheese (torn chunks) | 2 balls |
| Shredded mozzarella cheese | 1½ cups |
| Fresh arugula | 1½ cups |
| Balsamic glaze | 1 tablespoon |
| Salt & black pepper | To taste |
| Crushed red pepper flakes | Optional, to taste |
Necessary Tools
- Baking sheet
- Parchment paper
- Pastry brush (for olive oil)
- Spatula or pizza cutter
- Oven preheated to 425°F (220°C)
Variations, Add-Ins & Substitutions
Ingredient Swaps
If you don’t have burrata on hand, you can easily substitute fresh mozzarella or even goat cheese for a tangy twist. For the greens, spinach or baby kale make excellent alternatives to arugula. If you prefer a richer sauce, pesto can replace marinara for an herbaceous layer.
Creative Add-In Ideas
Feel free to get creative with toppings! Roasted cherry tomatoes, caramelized onions, or even thinly sliced zucchini would pair beautifully with the base flavors. Fresh seasonal herbs like basil or oregano can elevate the final presentation and taste.
Step-by-Step Preparation
Preheat & Prep
Start by preheating your oven to 425°F (220°C). Cover a baking sheet with parchment paper to make cleanup a breeze. Place the whole wheat pita breads evenly on the baking sheet.
Assemble & Bake
Brush each pita lightly with olive oil to help them crisp up. Spread a generous layer of marinara sauce over each pita, ensuring full coverage. Sprinkle shredded mozzarella over the sauce, then top with torn chunks of creamy burrata.
Bake for 8 to 10 minutes, or until the cheese is bubbly and the pita edges turn golden and crispy.
Topping & Finishing
Once out of the oven, immediately top each pizza with a handful of fresh arugula. Drizzle balsamic glaze over the top and season with salt, black pepper, and crushed red pepper flakes if you like a little extra heat.
Serving Suggestions
These crispy burrata arugula pita pizzas are perfect on their own, but they also pair wonderfully with a bowl of creamy tomato soup or a crisp garden salad. For a refreshing touch, serve with sparkling lemon water or an iced herbal tea.
Expert Tips for Perfect Pitas
- Cheese Placement: Avoid spreading burrata too close to the edges to prevent overflow during baking.
- Bake Timing: Keep an eye on the pizzas around the 8-minute mark to avoid over-crisping.
- Arugula Timing: Always add the arugula after baking to preserve its fresh, peppery flavor and delicate texture.
Storage & Reheating Instructions
Leftovers can be kept in a sealed container in the fridge for up to two days. To reheat, warm the pizzas in an oven preheated to 350°F (175°C) for 5–7 minutes until crisp again. While freezing is possible, the texture of burrata may not hold up well after thawing.
Frequently Asked Questions
Can I use naan bread instead of pita?
Yes, naan makes an excellent substitute and offers a slightly chewier base.
Will the pizzas stay crispy when reheated?
They can regain crispiness if reheated in the oven rather than the microwave.
Is this recipe vegetarian?
Yes, this recipe is entirely vegetarian as written.
Can I prepare these pizzas in advance?
You can pre-assemble the pizzas but it’s best to bake them fresh to retain the ideal crispiness.
Nutritional Summary
| Nutrient | Per Serving |
| Calories | 390 |
| Fat | 20g |
| Carbohydrates | 34g |
| Protein | 18g |
Conclusion & Related Recipes
These crispy burrata arugula pita pizzas are quick, flavorful, and irresistibly satisfying. Whether you’re hosting a get-together or simply craving a delicious solo meal, this recipe is a must-try. I’m kicking myself for not having shot it sooner!
If you enjoyed this, I highly recommend trying these other fresh and vibrant recipes:
- Burrata Basil Caprese Flatbread Pizza
- Easy Mediterranean Flatbread with Fresh Herbs
- Creamy Basil Burrata Toasts with Hot Honey
Reader Interaction
I would love to hear how your crispy burrata arugula pita pizzas turned out! Please leave a review in the comments and feel free to share your creations on Pinterest – I can’t wait to see your delicious results!
Print
Crispy Burrata Arugula Pita Pizzas
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These crispy burrata arugula pita pizzas are quick, flavorful, and perfectly balanced with creamy cheese, fresh arugula, and a crispy base.
Ingredients
- 4 whole wheat pita breads
- 1 tablespoon olive oil
- 1 cup marinara or pizza sauce
- 2 balls burrata cheese, torn into chunks
- 1½ cups shredded mozzarella cheese
- 1½ cups fresh arugula
- 1 tablespoon balsamic glaze (for drizzling)
- Salt and black pepper, to taste
- Crushed red pepper flakes, optional
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place pita breads on the baking sheet. Brush each pita lightly with olive oil.
Spread marinara sauce evenly over each pita.
Sprinkle shredded mozzarella over the sauce and top with torn burrata.
Bake for 8–10 minutes until cheese is bubbly and edges are crispy.
Remove from oven and immediately top with fresh arugula.
Drizzle with balsamic glaze. Season with salt, black pepper, and red pepper flakes if desired.
Slice and serve warm.
Notes
Add arugula after baking to keep its fresh texture.
Substitute spinach or baby kale if arugula isn’t available.
Pre-assemble but bake fresh for best crispiness.
Store leftovers in the fridge for up to two days. Reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baked
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 pita pizza
- Calories: 390 kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg