Pepperoni and burrata pizza with pesto is one of those recipes I make when I want a comforting yet elevated meal. The dough turns out soft and flavorful, the burrata melts into creamy pockets, the pepperoni adds a classic savory bite, and the pesto ties it all together with fresh, herbal flavor. It’s just as perfect for a weeknight dinner as it is for a casual gathering—I’ve never seen a slice left behind.

Pepperoni and Burrata Pizza with Pesto

Why You’ll Love This Recipe

I like that this pizza balances simple ingredients with a restaurant-style finish. The dough is easy to prepare and can rest in the fridge until I’m ready to bake, which makes it really flexible. I also love that the burrata is added near the end of baking so it stays creamy instead of watery. The pesto gives a burst of freshness that makes the whole pizza taste special without adding extra effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

1 cup warm water
1 envelope active dry yeast
2 teaspoons sugar
1 tablespoon olive oil, plus more for greasing
4 cups bread flour or all-purpose flour
3 teaspoons salt

For the toppings (per pizza):

1/2 pack mini pepperoni or regular pepperoni slices
4 ounces mozzarella cheese, shredded
1 burrata cheese ball (about 4 ounces)
2 to 3 tablespoons basil pesto

For garnish:

Fresh cherry tomatoes, halved
Fresh basil leaves

Directions

Dissolve yeast and sugar in warm water. In a mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix with a dough hook until smooth, about 5 minutes.
Place the dough in a greased bowl, cover, and refrigerate for 6–24 hours to rise.
Bring the dough out, punch it down, and shape into balls. Cover and let rest for 30 minutes.
Preheat the oven to 450°F. If using a pizza stone, place it inside to heat up.
Stretch the dough into a round and brush the edge with oil. Spread a thin layer of olive oil and tomato sauce over the base.
Add shredded mozzarella and pepperoni. Bake for about 10 minutes (or 7 minutes if using a hot stone).
Remove from the oven, tear the burrata into pieces, and scatter it over the pizza. Add small spoonfuls of pesto. Return to the oven for 3–4 minutes until the cheese is bubbly.
Let rest a few minutes, then top with cherry tomatoes and basil before slicing.

Servings and timing

This recipe makes 2 pizzas, each serving 3–4 people.

Prep time: 10 minutes
Cook time: 20 minutes
Additional rise/rest time: 10 hours
Total time: 10 hours 30 minutes

Variations

I like to swap pepperoni for sausage when I want a milder flavor. Sometimes I add roasted vegetables like zucchini, mushrooms, or bell peppers for extra texture and freshness. A drizzle of chili oil before serving gives it a nice kick, and sun-dried tomatoes are a great way to add a tangy, rich layer of flavor.

Storage/Reheating

Leftover slices keep well in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven or a skillet so the crust stays crisp—about 8 minutes at 375°F does the trick. The microwave works in a pinch, but the crust softens. The dough itself can be made ahead, stored in the fridge for up to 24 hours, or frozen for later use.

FAQs

Can I use store-bought pizza dough?

Yes, I do when I want to save time. It works great with this recipe.

Can I make the dough ahead of time?

Yes, letting it rest in the fridge overnight makes the flavor even better.

Do I have to use burrata?

Not at all, though I love the creaminess it adds. Fresh mozzarella is a good alternative.

How do I keep the pizza from getting soggy?

I add the burrata near the end of baking. That way it stays creamy without releasing too much liquid.

Can I freeze this pizza?

Yes. I bake the crust with sauce and mozzarella first, let it cool, then freeze. When ready, I reheat it and add burrata and pesto fresh.

Conclusion

This pepperoni and burrata pizza with pesto has become a favorite in my kitchen. It’s simple to make, endlessly customizable, and always delicious. I like how the creamy burrata and fragrant pesto turn an everyday pepperoni pizza into something special. Pizza night feels more exciting when I make this version, and I always look forward to the first bite.