There’s something inherently comforting about pizza. Whether it’s a quiet Friday night in, a lively dinner party with friends, or a weekend treat for the whole family, pizza always finds a way to bring people together. But this isn’t your average takeout pie. Imagine the spicy, savory satisfaction of crisp pepperoni married with the luscious, creamy indulgence of fresh burrata cheese—all layered on a perfectly crisp crust. This Pepperoni and Burrata Pizza isn’t just a meal; it’s an experience.

The inspiration for this recipe comes from a trip to a small Italian trattoria nestled in the backstreets of Rome. After a long day of sightseeing, a rustic pizza adorned with paper-thin pepperoni and a decadent dollop of burrata arrived at the table. That first bite was unforgettable—hot, smoky, creamy, and utterly delicious. This homemade version aims to recapture that magic while making it easy to recreate in your own kitchen.

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Why You’ll Love This Recipe

• A perfect balance of flavors: The saltiness of pepperoni complements the rich creaminess of burrata, while fresh basil and a homemade sauce bring it all together.

• Impressively simple: With minimal ingredients and a straightforward method, this pizza looks gourmet but is easy enough for a weeknight.

• Versatile: Use store-bought or homemade dough, adjust toppings to your liking, and make it your own.

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Ingredients

For the Dough (or use store-bought)

• 2 ¼ tsp active dry yeast (1 packet)

• 1 ½ cups warm water (110°F)

• 3 ½ cups all-purpose flour

• 2 tbsp olive oil

• 1 tsp sugar

• 1 tsp salt

For the Pizza

• 1 cup crushed San Marzano tomatoes (or quality canned tomatoes)

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 2 tbsp olive oil (plus extra for drizzling)

• 1 ½ cups shredded low-moisture mozzarella

• 1 ball fresh burrata (4 oz or more)

• 20–25 slices thin pepperoni

• Fresh basil leaves

• Crushed red pepper flakes (optional)

• Freshly ground black pepper

• Sea salt or flake salt (for finishing)

• Semolina or cornmeal (for dusting)

Step-by-Step Instructions

1. Make the Dough (If Using Homemade)

1. In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy.

2. Add flour, salt, and olive oil. Stir until a dough forms.

3. Knead on a floured surface for 8–10 minutes until smooth and elastic.

4. Place the dough in an oiled bowl, cover with a clean towel, and let rise for 1–1.5 hours or until doubled in size.

Shortcut Tip: You can make the dough a day ahead and let it rise slowly in the refrigerator for better flavor.

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2. Prepare the Sauce

1. In a small pan, heat 2 tbsp olive oil over medium heat.

2. Add minced garlic and sauté until fragrant (about 30 seconds).

3. Stir in crushed tomatoes and oregano.

4. Simmer for 10–15 minutes, letting the sauce thicken slightly. Season with salt and pepper to taste.

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3. Preheat Your Oven and Pizza Stone

• Place a pizza stone or baking steel in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you don’t have a stone, use a heavy-duty baking sheet turned upside down.

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4. Shape the Dough

1. On a lightly floured surface, divide the dough into two balls (for 10-12″ pizzas) or keep it whole for one large pizza.

2. Roll or stretch the dough into a circle or oval about ¼-inch thick.

3. Transfer to a pizza peel or parchment paper dusted with cornmeal or semolina to prevent sticking.

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5. Assemble the Pizza

1. Spread a thin layer of the tomato sauce over the dough, leaving a ½-inch border.

2. Add shredded mozzarella evenly.

3. Place pepperoni slices across the surface, slightly overlapping.

4. Drizzle lightly with olive oil.

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6. Bake the Pizza

• Slide the pizza onto the preheated stone or baking sheet.

• Bake for 7–10 minutes, or until the crust is golden, cheese is bubbling, and the pepperoni is crisped at the edges.

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7. Finish with Burrata and Fresh Herbs

1. Remove the pizza from the oven and let it rest for 1–2 minutes.

2. Tear open the burrata and spoon it in generous dollops over the hot pizza.

3. Scatter fresh basil leaves and finish with a drizzle of olive oil, cracked black pepper, red pepper flakes, and a pinch of flake salt.

Pro Tip: Add burrata only after baking to preserve its creamy texture.

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Serving Suggestions

• Wine pairing: Try a light Chianti, Barbera, or even a chilled Lambrusco to cut through the richness.

• Side dish: Serve with an arugula salad dressed in lemon and olive oil.

• For the crowd: Make several small pizzas with different toppings and let burrata be the unifying ingredient.

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Tips for the Best Pepperoni and Burrata Pizza

Use High-Quality Burrata

Look for burrata that’s fresh and creamy. The interior should ooze onto the pizza in a rich cascade once opened.

Don’t Overload the Pizza

While it’s tempting to go heavy on toppings, less is more. A light hand ensures the crust stays crisp and the burrata doesn’t get lost.

Use a Hot Oven

A pizza stone and a very hot oven mimic the blistering heat of traditional pizza ovens. This ensures a crisp, golden crust with chewy edges.

Let It Rest Before Cutting

Give the pizza a minute to set before slicing. This helps the burrata settle and prevents sogginess.

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Make It Your Own: Variations and Add-Ons

Spicy Honey Drizzle

For a sweet-and-spicy twist, drizzle hot honey over the pizza just before serving. It pairs beautifully with the salty pepperoni and creamy burrata.

Add Roasted Garlic or Caramelized Onions

Add richness and depth by scattering roasted garlic cloves or sweet caramelized onions under the cheese.

Swap the Sauce

Try a white garlic cream sauce or pesto instead of traditional tomato sauce for a different flavor profile.

Vegetarian Version

Skip the pepperoni and use roasted cherry tomatoes, olives, and fresh arugula for a vegetarian-friendly option.

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Storage and Reheating

Storing Leftovers

• Store in an airtight container in the fridge for up to 3 days.

• Burrata may separate slightly, so try to eat fresh for the best experience.

Reheating Tips

• Reheat in a hot oven or toaster oven at 375°F for 8–10 minutes.

• Avoid the microwave—while convenient, it makes the crust soggy.

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Frequently Asked Questions

Can I use pre-made pizza dough?

Absolutely. Store-bought dough saves time and still produces great results. Let it come to room temperature before shaping.

What’s the difference between burrata and mozzarella?

Burrata is a fresh Italian cheese made from mozzarella and cream. While mozzarella is solid, burrata has a soft, creamy center that oozes when cut.

Can I grill this pizza?

Yes! Grill on a pizza stone or directly on the grates for a smoky flavor. Just be careful when adding the burrata after grilling.