Fluffy Focaccia Pizza with Burrata and Pesto

I used my favorite onion focaccia base to make this fluffy focaccia pizza and it turned out perfect! The focaccia dough turns into a fluffy and pillowy crust that is even better than my homemade pizza dough!

I love serving this focaccia pizza for pizza night with friends or family or as an appetizer for a party or get-together - everyone always loves it! To make it for just a few people, make it into a skillet pizza for a crispier crust!

Pesto: You can use either store-bought or homemade pesto for this recipe. I recommend a good quality store-bought pesto-like Delallo Simply Pesto.

Romano cheese: Can also be substituted for parmesan cheese. The romano cheese will give the dough more flavor but parmesan works just as well.

Tomatoes: I used a medley of yellow, orange, and red grape tomatoes but you could use any variety.

Burrata cheese: This cheese is softer and more flavorful than mozzarella, but you could substitute any cheese you like!

Yeast: This recipe calls for instant yeast, but can be substituted with active dry yeast as well. If using active dry, don't forget to activate it in warm water until foamy before using.

Full ingredient measurements and instructions can be found in the recipe card below!

Step 1: In a large bowl, combine the all-purpose flour, salt, sugar, olive oil, cheese, yeast, and warm water with a wooden spoon. The dough should look rough and sticky but will have no pockets of dry flour when it's ready.

Step 2: Generously oil your hands and a large clean bowl. Transfer the dough to the oiled bowl and cover it tightly with plastic wrap. Place it in a warm spot to rise for 30-40 minutes, or until it doubles in size.

Step 3: Meanwhile, toss the cut tomatoes with olive oil, salt, and pepper, then spread them onto an unlined baking tray. Bake them at 450 F/235 C for 15-20 minutes or until blistered.

Step 4: Once doubled, gently stretch the sides of the dough up and onto the center of the dough. Do this stretch and fold on all four sides.

Step 5: Generously oil a quarter sheet tray with 3 tablespoons of olive oil and transfer the dough seam side down onto the tray. Gently start stretching the dough to fill the tray, or until it is an 11 by 9-inch rectangle. Cover it with plastic wrap and place it in a warm place to rise again for 15-20 minutes or until the dough looks puffy.

Step 6: Dot the basil pesto and the olive oil around the top and then use your hands to spread it evenly across the dough. Use your fingertips to indent the dough to dimple the entire surface of the dough.

Step 7: Bake for 8 minutes at 425 F/220 C, then remove it from the oven and add the roasted tomatoes and the ripped burrata.

Season with flaky sea salt and pepper, then bake for another 8-15 minutes, or until the focaccia is golden brown and the internal temperature reads 190 F/90 C.