Can I use store-bought pizza dough for this recipe?

Absolutely. If you're short on time, using store-bought dough (usually found in the deli or refrigerated section) works well for this pepperoni and burrata pizza with pesto . Let it come to room temperature before stretching for best results.

What’s the best way to store leftovers?

Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 5–7 minutes to restore crispiness. For best texture, avoid microwaving, as it can make the crust soggy.

Can I make this pizza vegetarian?

Yes! Simply omit the pepperoni and load up on vegetables like roasted red peppers, mushrooms, or caramelized onions. The combination of burrata and pesto still delivers incredible flavor, making this a satisfying vegetarian option.

Pepperoni and Burrata Pizza with Pesto – Easy Recipe

Name: Pepperoni and Burrata Pizza with Pesto
Prep time: 10 min
Cook time: 20 min
Total time: 10 h 30 min
Cuisine: Italian-American
Ingredients: 1 cup warm water (240ml); 1 envelope active dry yeast (1/4 oz / 7g); 2 teaspoons sugar (8g); 1 tablespoon extra virgin olive oil (13.3g), plus more for greasing; 4 cups bread flour (480g); 3 teaspoons salt (17g); 1/2 pack mini pepperoni or regular-sized pepperoni (about 3 oz / 85g); 4 oz mozzarella cheese, shredded; 4 oz burrata cheese (about 1 ball); 2–3 tablespoons basil pesto; 1/2 cup cherry tomatoes, halved (for garnish); Fresh basil leaves (for garnish); Extra olive oil for brushing and drizzling

Description

Pepperoni and Burrata Pizza with Pesto is a gourmet twist on a classic favorite. This pizza combines the spicy kick of mini pepperoni, the creamy richness of burrata cheese, and the herby brightness of basil pesto, all layered on a chewy homemade crust. Perfect for a cozy night in or a weekend gathering.

Ingredients

Scale

1 cup warm water (240ml)
1 envelope active dry yeast (1/4 oz / 7g)
2 teaspoons sugar (8g)
1 tablespoon extra virgin olive oil (13.3g), plus more for greasing
4 cups bread flour (480g)
3 teaspoons salt (17g)
1/2 pack mini pepperoni or regular-sized pepperoni (about 3 oz / 85g)
4 oz mozzarella cheese, shredded
4 oz burrata cheese (about 1 ball)
2–3 tablespoons basil pesto
1/2 cup cherry tomatoes, halved (for garnish)
Fresh basil leaves (for garnish)
Extra olive oil for brushing and drizzling

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Instructions

In a cup, combine warm water, active dry yeast, and sugar. Stir to dissolve and let sit for 5 minutes.
In a stand mixer bowl, combine flour and salt. Add the yeast mixture and olive oil.
Use a dough hook to knead until a smooth ball forms. Knead for 5 minutes.
Transfer to a greased bowl, cover with plastic wrap, and let rise for at least 1 hour. Refrigerate for 6 to 24 hours for best flavor.
Punch down dough, roll into a log and shape into a ball. Let rest covered for 30 minutes at room temperature.
Preheat oven to 450°F (232°C), placing a pizza stone inside if using. Let it heat for at least 20 minutes.
On a floured surface, stretch dough into a 10–12 inch round.
Brush the outer edge with olive oil. Spread tomato sauce (optional), then sprinkle shredded mozzarella and pepperoni over the base.
Transfer pizza to oven and bake for 10 minutes (7 minutes on a pizza stone) until edges begin to brown.
Remove pizza, tear burrata with hands and distribute evenly. Spoon pesto in small dollops across the surface.
Return to oven and bake for 3–4 more minutes until burrata melts and bubbles.
Remove from oven, rest for 2–3 minutes. Top with halved cherry tomatoes, fresh basil, and a drizzle of olive oil before slicing and serving.

Notes

Add burrata after the initial bake to prevent sogginess from excess moisture.
Use high-quality pesto for the best flavor payoff.
You can substitute thick-cut ham or sausage if pepperoni is too strong for your taste.
Pizza dough can be made ahead and stored in the fridge for up to 24 hours.
Store leftovers in an airtight container and reheat in the oven to preserve crust texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice (1/8 of pizza)
Calories: 285
Sugar: 2g
Sodium: 610mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 12g
Cholesterol: 30mg