You know those nights when you just crave pizza? That deep, comforting feeling of hot dough and melted cheese? Well, sometimes you need that classic comfort food, but you want to give it just a little wink toward elegance. That’s exactly where this incredible Pepperoni Burrata Pizza with Basil Pesto steps in!
For me, pizza nights were always about gathering everyone around the table, loud laughs, and sharing something everyone loved, a tradition Sophia Reed, Family Cooking Specialist here at Sena Recipes, still holds dear. This recipe takes that tradition—the savory pepperoni, the simple crust—and lifts it up with two truly stunning additions: creamy, decadent burrata and bright, herby basil pesto.
It feels so special, yet honestly, it’s quick enough for a weeknight if you prep the dough ahead. Trust me, serving this Pepperoni Burrata Pizza with Basil Pesto makes any casual gathering feel like a celebration. It’s rich, it’s fresh, and it’s officially going into your regular rotation!
Why This Pepperoni Burrata Pizza with Basil Pesto is a Family Favorite
This pizza hits that sweet spot every time we make it. It’s the kind of Italian Food that feels familiar, like a cozy hug, but looks so gourmet on the cutting board. It’s absolutely perfect for when you have friends over or just feel like kicking up your usual Friday night dinner. You can see why it’s one of our go-to easy family dinner recipes.
- The savory punch of mini pepperoni.
- The cool, luxurious creaminess of the burrata.
- A vibrant swirl of fresh basil pesto for brightness.
The Perfect Blend of Comfort and Refinement
Honestly, this Cheese Pizza combo is addictive! You get the classic, slightly spicy kick from the pepperoni that everyone loves, and then BAM—you tear into that burrata, and it just melts everything together. It’s undeniably rich and takes a simple homemade pizza to a whole new level of delicious. You absolutely need this flavor profile in your life!
Essential Ingredients for Your Pepperoni Burrata Pizza with Basil Pesto
When gathering what you need for the best Pepperoni Burrata Pizza with Basil Pesto, attention to detail matters, especially with these creamy cheeses! We need a solid foundation for the crust first. Don’t worry if you don’t have bread flour; sometimes using good quality flour for your dough is easier than trying a complicated sourdough starter like the one in my homemade loaf recipe, but it works!). Once you have your dough ready, the toppings come together fast. Seriously, gathering these few quality items is all it takes!
- 1 cup warm water (testing the warmth is key!)
- 1 envelope active dry yeast
- 2 teaspoons sugar
- 1 tablespoon extra virgin olive oil plus more for greasing bowl
- 4 cups bread flour (or your favorite flour)
- 3 teaspoons salt
- 1/2 pack Mini pepperoni or regular size
- 4 ounces Mozzarella cheese, shredded
- 1 burrata cheese (about 4 ounces) – this is our star!
- 2 to 3 tablespoons basil pesto
- Fresh cherry tomatoes split in half for garnish
- Fresh basil for garnish
Ingredient Notes and Substitutions
If you don’t have bread flour for the dough, plain all-purpose flour works just fine, though the texture will be slightly softer. That burrata needs special care—make sure it’s well-drained before you slice it open near the end of baking or right before serving. And don’t try to substitute that fresh pesto; the brightness is non-negotiable for this recipe!
Crafting the Dough for Your Pepperoni Burrata Pizza with Basil Pesto
Okay, let’s talk dough, because this is where the magic of any great Italian Pizza really starts! We begin by waking up our yeast with warm water and sugar—just a little nudge to get it going. Then we mix the flour and salt before introducing the wet and dry stuff in your stand mixer. You slap that dough hook on, and you knead until it forms a lovely ball that pulls cleanly away from the bowl. That’s step one done!
But here is where we separate the good pizzas from the truly unforgettable ones. After the initial knead, you punch the dough down, coat it lightly in oil, and stash it in the fridge. That long rest, anywhere from 6 hours up to a full day, develops the flavor better than any quick fix. Once rested, you shape it, roll it into a tight log, and then form those perfect smooth balls we need for our Pepperoni Burrata Pizza with Basil Pesto.
The Importance of Dough Resting Time
Listen, this resting isn’t just to make the dough relax; it’s seriously crucial if you want that chewy, slightly tangy texture you get from the best Italian Food spots. That long, cold sleep deepens the flavor profile immensely. You can’t rush true flavor development, even for something as simple as homemade pizza!
Assembling and Baking the Perfect Pepperoni Burrata Pizza with Basil Pesto
Now that your dough has rested and is happy, it’s time to turn this into the masterpiece that is our Pepperoni Burrata Pizza with Basil Pesto! First things first: you need your oven screaming hot—think 500°F or even higher if your home oven goes for it. You want that crust to set fast. Don’t forget to preheat your stone or tray!
After resting your shaped dough balls for 30 minutes, flatten one out gently. Don’t manhandle it! Spread your basil pesto first—just a nice, thin layer—and then scatter the shredded mozzarella over that. Next, toss on your pepperoni.
Bake this base until the crust is golden brown and the mozzarella is bubbly. Here’s the secret for the burrata: pull the pizza out, then roughly tear that gorgeous burrata ball over the top. The residual heat will soften it perfectly without turning it to soup. Top with those halved cherry tomatoes and fresh basil right before slicing. It’s gorgeous!
Expert Tips for Achieving a Crispy Crust
If you want a real change when making Homemade Pizza Ideas, definitely preheat a pizza stone if you have one; it makes a huge difference in crispness. High heat and a stone mean business! If you don’t have one, an overturned baking sheet works surprisingly well too. For more crust brilliance, check out what I did when making crispy pizza chips—same principle applies to getting the base just right!
Serving Suggestions for Your Pepperoni Burrata Pizza with Basil Pesto
Since this Pepperoni Burrata Pizza with Basil Pesto is so rich with that creamy cheese and savory meat, you need something bright to cut through it! We always serve it alongside a very simple green salad. A light vinaigrette lets the bold pizza flavors shine. I often toss some cucumbers or shaved carrots in there.
Don’t forget those fresh garnishes we mentioned in the ingredients list—those halved cherry tomatoes and maybe an extra sprinkle of fresh basil right before you serve really add color and a fresh pop. If you want a heartier side dish, try this lovely beet salad to balance out the spice!
Storing and Reheating Leftover Pepperoni Burrata Pizza with Basil Pesto
Don’t you hate it when the best part of the pizza is ruined by bad reheating? For leftovers of our Pepperoni Burrata Pizza with Basil Pesto, ditch the microwave! Store any slices in an airtight container in the fridge for up to three days.
To bring that crust back to life, use a toaster oven or a standard oven set to 350°F. Just a quick 8 to 10 minutes is all it takes to reawaken that crispy base and melt the cheese just right!
Common Questions About Making Homemade Pizza Ideas
Since we’re diving deep into Homemade Pizza Ideas, I know you might have a few burning questions pop up while you’re getting ready to make this glorious Pepperoni Burrata Pizza. Don’t worry if you’re new to making pizza from scratch or dealing with fancy cheese—I gather all the tricky bits into one spot right here!
These are the things I get asked most frequently when I talk about my favorite weekend pizzas. It’s all about making sure your experience is awesome, especially if you are looking for some of those quick budget-friendly dinners that still feel special.
Can I use store-bought dough for this Pepperoni Burrata Pizza with Basil Pesto?
Oh, absolutely! If you’re pressed for time, grabbing a ball of quality dough from your local market is totally fine. Just make sure you let that store-bought dough come to room temperature for at least an hour on the counter before you try to stretch it. Cold factory dough tears easily!
What is the best way to prepare the burrata before topping?
Burrata is super delicate, so don’t just dump it on! First, drain off any excess liquid from the container. Then, you want to gently tear it into several golf-ball-sized pieces right before you put it on the pizza. That way, you get pockets of that creamy center all over your slices.
A Note on Nutrition for Your Cheese Pizza
I always get questions about what goes into this pizza nutrition-wise, especially since we’re piling on that delicious burrata and pepperoni! Now, remember, because we are making this at home and you might use slightly different pepperoni size or how much pesto you spread around, these numbers are just estimates based on the recipe breakdown. They are guidelines, not gospel!
If you are tracking things closely, especially if you’re looking for some great ideas over on our high-protein recipes section, here’s what you can generally expect per serving slice:
- Calories: Around 450
- Fat: Roughly 25g (a good portion is healthy fat from the cheese!)
- Carbohydrates: About 40g
- Protein: A solid 20g
Things like the exact amount of sodium in your salt or pepperoni choice will swing those numbers a bit. But really, when something tastes this good and brings the family to the table, I find it’s best to just enjoy every marvelous bite!
Share Your Pepperoni Burrata Pizza with Basil Pesto Creations
Now that you’ve got the secret to making this incredible Pepperoni Burrata Pizza with Basil Pesto, I seriously want to see what you create in your kitchen! This is the best part of sharing recipes—seeing how they land on your family’s table.
Please, please come back and leave a rating for this recipe! Your feedback helps other home cooks feel confident trying new dishes. If you managed to snap a picture of that beautiful melted burrata contrasting with the pesto swirl, tag us on social media!
When you share, tell everyone that Sophia Reed, your Family Cooking Specialist, convinced you to try this elevated classic, and don’t forget to link back to my author page right here at Sena Recipes. Happy baking, and enjoy every slice!
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Pepperoni Burrata Pizza with Basil Pesto
- Total Time: 39 hours 15 min
- Yield: 1 large or 2 regular pizzas 1x
- Diet: Vegetarian
Description
Make a comforting yet refined pizza featuring savory pepperoni, creamy burrata, and fresh basil pesto, perfect for family dinners or casual gatherings.
Ingredients
- 1 cup warm water
- 1 envelope active dry yeast
- 2 teaspoons sugar
- 1 tablespoon extra virgin olive oil plus more for greasing bowl
- 4 cups bread flour
- 3 teaspoons salt
- 1/2 pack Mini pepperoni or regular size
- 4 ounces Mozzarella cheese, shredded
- 1 burrata cheese (about 4 ounces)
- 2 to 3 tablespoons basil pesto
- Fresh cherry tomatoes split in half for garnish
- Fresh basil for garnish
Instructions
- Combine warm water, active dry yeast, and sugar; mix them together.
- Measure flour and add salt; mix the dry ingredients together.
- Place all dry ingredients into the work bowl of your stand mixer.
- Pour the yeast and sugar water into the flour mixture.
- Attach the dough hook to the mixer and knead until the dough forms a ball and pulls away from the sides of the bowl.
- Increase the mixer speed to medium and knead for about 5 minutes.
- Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise once.
- Punch down the dough by hand, then refrigerate for at least 6 hours up to 24 hours.
- Remove the dough, punch it down, and shape it into a rough rectangle.
- Roll the dough tightly into a log 10 to 12 inches long; separate into two if making two regular pizzas.
- Flatten the dough into a disk, then shape it into a smooth ball by folding the edges toward the center and rolling it on the counter.
- Cover each dough ball with a clean cotton towel and let it rest for about 30 minutes.
Notes
- You can use all-purpose flour if bread flour is not available.
- If you are making one large pizza, adjust the dough handling steps accordingly.
- The long refrigeration time develops flavor in the dough.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4
- Sodium: 750
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 20
- Cholesterol: 45
Keywords: Pepperoni Burrata Pizza, Basil Pesto Pizza, Homemade Pizza, Italian Pizza, Cheese Pizza, Pizza Topping Ideas, Family Pizza Night, Comfort Food