Go Back

Pepperoni and Burrata Pizza

This pizza features a thin, crisp crust topped with a rich tomato sauce, crispy pepperoni slices, and dollops of smooth burrata cheese. The dish combines contrasting textures of crunchy edges, bubbly cheese, and silky burrata, finished with a flavorful bake until golden and bubbling. It’s a simple yet refined take on a classic, emphasizing high-quality ingredients and balance.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 360
Ingredients Equipment Method

Ingredients
  

  • 1 batch pizza dough pre-made or homemade
  • 1/2 cup tomato sauce preferably a rich, flavorful sauce
  • 4 ounces pepperoni slices preferably thinly sliced
  • 4 ounces burrata cheese drained and torn into pieces
  • 2 tablespoons olive oil for drizzling
  • to taste salt
  • to taste black pepper

Equipment

  • Rolling pin
  • Baking sheet or pizza stone
  • Mixing bowl
  • Knife
  • Oven

Method
 

  1. Preheat your oven to 500°F (260°C) and place a baking sheet or pizza stone inside to heat up.
  2. On a lightly floured surface, roll out your pizza dough into a thin circle, about 12 inches in diameter, to ensure a crispy crust.
  3. Carefully transfer the rolled dough onto your preheated baking sheet or pizza stone.
  4. Spread the tomato sauce evenly over the surface of the dough, leaving a small border around the edges for the crust.
  5. Arrange the pepperoni slices over the sauce, distributing them evenly across the pizza.
  6. Slide the assembled pizza into the hot oven and bake for about 10-12 minutes, or until the crust is golden and bubbly.
  7. Once baked, carefully remove the pizza from the oven and immediately dollop torn pieces of burrata cheese on top, allowing it to soften slightly from the warm pizza.
  8. Drizzle the pizza with olive oil and season with a pinch of salt and black pepper to enhance the flavors.
  9. Allow the pizza to rest for 1-2 minutes so the cheese melds with the toppings, then slice and serve hot for the best texture and flavor.