Preheat your oven to 500°F (260°C) with a baking sheet or pizza stone inside to heat up.
Roll out the dough on a lightly floured surface into a thin circle, about 12 inches in diameter.
Carefully transfer the rolled dough onto a sheet of parchment paper or a floured pizza peel.
Spread the tomato sauce evenly over the surface of the dough, leaving a small border around the edges.
Scatter the pepperoni slices evenly across the sauce, ensuring some overlap for flavor.
Slide the pizza onto the hot baking surface and bake until the crust is golden and crispy, about 12-15 minutes.
Remove the pizza from the oven and immediately tear the burrata into uneven pieces, distributing them across the top while the cheese is still hot.
Drizzle with olive oil and sprinkle with fresh basil leaves for aroma and color.
Let the pizza rest for a minute or two to allow the burrata to soften and meld into the warm toppings.
Slice the pizza into wedges, revealing the contrast between crispy edges, melting pepperoni, and creamy burrata.
Enjoy your pizza immediately, savoring the textures and rich flavors with each bite.
