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Pepperoni and Burrata Pizza with Pesto – A Melty, Cheesy Masterpiece Bursting with Flavor

If you’re looking to elevate your homemade pizza night into something decadent and restaurant-worthy, this Pepperoni and Burrata Pizza with Pesto will absolutely do the trick. The classic spicy bite of pepperoni meets the creamy richness of burrata, while fresh cherry tomatoes and basil pesto add brightness and depth. One bite and you’ll wonder why you ever ordered takeout. The base? A crispy, chewy, homemade pizza dough that’s surprisingly easy to prepare. Topped with stretchy mozzarella, buttery burrata, and herb-packed pesto, this pizza hits every note: savory, spicy, creamy, fresh, and full of umami. Perfect for Friday night dinner, impressing guests, or indulging in your own culinary moment, this pizza promises a gourmet bite with every slice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 pizzas
Ingredients Equipment Method Notes

Ingredients
  

🍕 For the Dough (makes 2 pizzas)
  • 4 cups 480g bread flour
  • 1 packet active dry yeast 2¼ tsp
  • 1 cup 240ml warm water (~110°F)
  • 2 tsp sugar
  • 3 tsp salt
  • 1 tbsp extra virgin olive oil
🧀 Toppings
  • ½ pack pepperoni mini or regular size
  • 1 burrata ball
  • 4 oz mozzarella cheese shredded or torn
  • 1 cup cherry tomatoes halved
  • 2 tbsp basil pesto plus more for drizzling
  • Fresh basil leaves for garnish
  • Optional: crushed red pepper flakes or balsamic glaze

Equipment

  • Large mixing bowl
  • Dough hook mixer or hands for kneading
  • Measuring cups and spoons
  • Rolling pin (or hands for stretching)
  • Pizza stone or baking sheet
  • Parchment paper
  • Pizza cutter or sharp knife
  • Oven preheated to 475°F (245°C)

Method
 

Step 1. Make the Dough
  1. In a small bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
  2. In a large bowl or stand mixer, add:
  3. 4 cups bread flour
  4. 3 tsp salt
  5. Foamy yeast mixture
  6. 1 tbsp olive oil
  7. Mix until dough forms, then knead by hand or with a dough hook for 7–10 minutes until smooth and elastic.
  8. Place in an oiled bowl, cover, and let rise for 1–1.5 hours, until doubled in size.
Step 2. Prepare the Oven & Ingredients
  1. Preheat your oven to 475°F (245°C). Place pizza stone or baking sheet inside while preheating.
  2. Slice cherry tomatoes, tear mozzarella, and prep pesto and pepperoni.
Step 3. Shape the Dough
  1. Punch down the dough and divide into two equal balls.
  2. Roll or stretch one dough ball into a 12-inch round on a floured surface.
  3. Place on parchment paper for easy transfer.
Step 4. Assemble the Pizza
  1. Spread a thin layer of basil pesto over the dough.
  2. Top with:
  3. Torn or shredded mozzarella
  4. Halved cherry tomatoes
  5. Slices of pepperoni
  6. Bake in the preheated oven for 10–12 minutes, or until crust is golden and cheese is bubbly.
Step 5. Add Burrata & Finish
  1. Once baked, remove from oven and immediately place burrata cheese in the center.
  2. Let the residual heat soften the burrata.
  3. Garnish with fresh basil leaves, extra pesto drizzle, and optional red pepper flakes or balsamic glaze.
Step 6. Slice & Serve
  1. Use a sharp pizza cutter to slice into wedges.
  2. Serve hot with a side salad or sparkling drink.

Notes

🧊 Storage & Reheating
Fridge: Store leftovers in an airtight container for 2–3 days.
Freezer: Wrap individual slices and freeze for up to 1 month.
Reheat: Bake at 350°F for 10 minutes or air fry for 5–7 minutes.
🥄 Variations
White Pizza Style: Omit tomato and pepperoni; use garlic oil, ricotta, and burrata.
Spicy Version: Add red pepper flakes, hot honey drizzle, or spicy salami.
Vegetarian: Swap pepperoni for mushrooms or zucchini.
Mini Pizzas: Divide dough into 4 pieces for personal pizzas.
Gluten-Free: Use store-bought gluten-free dough or make with GF flour blend.
❓ 10 FAQs
1. Can I use store-bought dough?
Yes! It saves time and still tastes amazing.
2. What’s the best way to handle burrata?
Let it come to room temp before placing on the pizza to avoid cold spots.
3. Can I make the dough ahead of time?
Absolutely. Store in fridge for up to 2 days or freeze for 2 months.
4. What if I don’t have pesto?
Use olive oil with minced garlic and a sprinkle of Parmesan.
5. Can I bake this on a baking sheet?
Yes! Use parchment and bake on a hot sheet pan for crispy crust.
6. Can I grill the pizza?
Yes—grill dough on one side first, then flip, top, and finish cooking.
7. Is burrata safe to bake?
Burrata is best added after baking to preserve its creamy texture.
8. What’s the difference between burrata and mozzarella?
Burrata has a soft, creamy center that oozes—perfect for finishing pizzas.
9. Can I add more veggies?
Yes—spinach, artichokes, mushrooms, or roasted red peppers are great options.
10. What wine pairs well with this?
Try a crisp Pinot Grigio or sparkling Prosecco to balance the richness.
🏁 Conclusion
This Pepperoni and Burrata Pizza with Pesto is the kind of recipe that makes homemade pizza night feel gourmet. It’s layered with bold pepperoni, creamy burrata, and fresh pesto on a golden, chewy crust—pure bliss in every bite. Whether you’re feeding friends or treating yourself, this pizza delivers restaurant-quality flavor with simple, fresh ingredients and just a little effort.
Make it once, and you’ll never look at takeout pizza the same way again.