Burrata Caprese Neapolitan-Style Pizza
Breville Test Kitchen

Breville Test Kitchen

Burrata Caprese Neapolitan-Style Pizza

All the bright fresh flavors of a Caprese salad atop a wood fired style pizza…it’s a marriage made at 750°F! The Pizzaiolo delivers a crisp crust with spotted char and just a little bit of puff n’ chew. Juicy tomatoes and bubbling mozzarella get topped with decadent creamy burrata, fresh pesto and prosciutto. Just a little slice of summer…
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

9 hrs 30 mins total time

20 mins active time


Makes 4



For the Essential Neapolitan-Style Pizza Dough

  • bread flour icon
    1¼ lb bread flour

    plus extra for dusting

  • kosher salt icon
    2 tsp kosher salt
  • instant dried yeast icon
    1 tsp instant dried yeast
  • cold water icon
    1½ cups (12 fl oz) cold water
  • semolina icon

    to sprinkle

For the basil pesto

  • lightly packed fresh basil leaves icon
    2 cups lightly packed fresh basil leaves
  • pine nuts icon
    2 tbsp pine nuts
  • clove garlic icon
    2 cloves garlic


  • finely grated parmesan cheese icon
    ½ cup (1½ oz) finely grated parmesan cheese
  • kosher salt icon
    ¼ tsp kosher salt
  • extra-virgin olive oil icon
    ½ cup (4 fl oz) extra-virgin olive oil

For the Essential Pizza Sauce

  • canned whole peeled tomatoes  icon
    21 oz canned whole peeled tomatoes
  • extra-virgin olive oil icon
    2 tsp extra-virgin olive oil
  • clove garlic icon
    2 cloves garlic


  • dried oregano icon
    ¾ tsp dried oregano
  • kosher salt icon
    ¾ tsp kosher salt
  • pinch crushed red pepper flakes icon
    Pinch crushed red pepper flakes


For the pizza

  • shredded mozzarella cheese icon
    2 cups (7 oz) shredded mozzarella cheese
  • tomato icon
    3 tomatoes

    thinly sliced

  • burrata ball icon
    4 x 3½ oz burrata balls
  • thinly sliced prosciutto icon
    5½ oz thinly sliced prosciutto


  • 1To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
  • 2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.
    Tip: If you have a Breville oven with a proof function; set to 86°F and proof for 1 hour.
  • 3Turn the dough onto a lightly floured countertop and divide into 4 even pieces, approximately 8½ oz each. Shape each piece into a smooth ball.
  • 4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 4-inches between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days.
  • 5An hour before cooking, remove the dough from the refrigerator. Meanwhile, make the basil pesto.
  • 6To make the basil pesto, place the basil, pine nuts, garlic, parmesan and salt in the bowl of a food processor. Process until very finely chopped. Slowly add the oil while continuing to process, until combined. Transfer to a bowl and set aside until required.
  • 7To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and crushed red pepper flakes (if using), in a large bowl. Process with an immersion blender until smooth
    Tip: Alternatively you could use a food processor.
  • 8About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 2 minutes on the Timer dial.
  • 9Once preheated, sprinkle semolina on the countertop. Place one of the dough balls on the countertop and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the center into a 10-inch round, leaving a ½-inch border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
  • 10For each pizza, leaving a small border, top with a quarter each of the pizza sauce, mozzarella and tomatoes.
  • 11Place the pizza in the oven, press the Timer dial and cook for 2 minutes, or until the crust is spotted brown and the cheese has melted.
  • 12Transfer to a cutting board and slice. Top with 1 buratta ball and a quarter of the prosciutto, then drizzle with a little of the pesto.
Main course

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