There’s nothing quite like a homemade pizza night and this Pepperoni and Burrata Pizza with Pesto is pure weekend comfort. The chewy, golden crust is topped with crispy pepperoni, creamy burrata, and a drizzle of bright basil pesto that melts beautifully into the bubbling cheese. It’s rustic, cozy, and the kind of pizza that turns an ordinary evening into something special.
Table of Contents
Table of Contents
Ingredients
For the Dough
- 1 cup warm water (240ml), plus a splash if needed
- 1 envelope active dry yeast (¼ oz / 21g)
- 2 teaspoons sugar (8g)
- 1 tablespoon extra virgin olive oil (plus more for greasing)
- 4 cups bread flour (or all-purpose) (480g)
- 3 teaspoons salt (17g)
For the Pizza Toppings (1 pizza)
- ½ pack mini or regular pepperoni
- 4 ounces shredded mozzarella cheese
- 1 burrata cheese (about 4 ounces)
- 2–3 tablespoons basil pesto
Garnish
- Fresh cherry tomatoes, halved
- Fresh basil leaves
Instructions
Step 1: Prepare the Dough
Stir warm water, yeast, and sugar together and let it sit for a few minutes. In a stand mixer bowl, combine flour and salt, then pour in the yeast mixture and olive oil. Mix until a soft dough forms and knead for about 5 minutes until smooth and elastic.
Lightly oil a bowl, place the dough inside, and cover with plastic wrap. Let it rise once, then knead lightly by hand and refrigerate for at least 6 hours (or overnight for deeper flavor).
Step 2: Shape the Dough
Remove the dough and punch it down into a rough rectangle. Roll into a log and divide if making two pizzas. Form each portion into a smooth ball, cover, and rest for 30 minutes before baking.
Step 3: Preheat and Stretch
Preheat the oven to 450°F with a pizza stone on the lower rack, or use a baking pan. Sprinkle flour on your surface and stretch the dough into a round shape, keeping a slightly thicker edge. Brush the edges with olive oil.
Step 4: Add Toppings
Spread a thin layer of olive oil and tomato sauce, then scatter mozzarella and pepperoni over the dough. Bake for about 7–10 minutes, depending on your oven.
Step 5: Finish with Burrata and Pesto
Remove the pizza briefly, tear burrata into pieces, and dot it evenly on top. Spoon basil pesto over the cheese, then return to the oven for 3–4 minutes until melted and bubbly.
Step 6: Garnish and Serve
Transfer the pizza to a cutting board and let it rest a minute or two. Top with fresh cherry tomatoes and basil leaves. Slice, drizzle with olive oil, and enjoy your homemade masterpiece!
Pepperoni and Burrata Pizza with Pesto
Equipment
- Stand mixer with dough hook Speeds up kneading.
- mixing bowls For proofing and prep.
- Pizza stone or baking pan Stone yields crisper crust.
- Pizza peel (optional) Helps transfer to stone.
- Rolling pin or hands Stretching the dough.
- Pizza Cutter Clean slices.
Ingredients
- 1 cup warm water (240 ml), plus a splash if needed
- 1 envelope active dry yeast (1/4 oz)
- 2 teaspoons sugar
- 1 tablespoon extra virgin olive oil, plus more for greasing
- 4 cups bread flour (or all-purpose) (480 g)
- 3 teaspoons salt
- 1/2 pack pepperoni (mini or regular, ~85 g)
- 4 ounces mozzarella cheese, shredded (113 g)
- 1 burrata about 4 ounces (113 g)
- 2–3 tablespoons basil pesto (~39 g)
- fresh cherry tomatoes, halved (about 1 cup)
- fresh basil leaves (for garnish)
Instructions
- Combine warm water, yeast, and sugar; stir to dissolve. Let it sit while you prepare the dry ingredients.
- In a stand mixer bowl, whisk flour and salt. Pour in the yeast mixture and olive oil; mix with a dough hook until a soft dough forms.
- Knead on medium speed about 5 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise once.
- Punch down, knead briefly by hand, and refrigerate 6–24 hours for cold fermentation.
- Bring dough to the counter, gently deflate, shape into a rough rectangle, roll into a log, divide if making two, and form smooth balls. Rest 30 minutes covered.
- Preheat oven to 450°F (232°C). Place a pizza stone on the lower rack or use a baking pan.
- On a lightly floured surface, press dough into a disk, then stretch to a round with a thicker rim. Brush the rim with olive oil.
- Dress with a thin layer of olive oil and tomato sauce. Add shredded mozzarella and pepperoni.
- Bake 7–10 minutes (stone about 7 minutes) until the crust is set. Pull pizza out briefly.
- Tear burrata and dot over pizza. Spoon basil pesto around. Return to oven 3–4 minutes until cheese is melted and bubbling.
- Transfer to a cutting board and rest 2 minutes. Top with cherry tomatoes and basil, slice, and serve.