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Pepperoni and Burrata Pizza with Pesto Recipe

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4 from 4 reviews

This Pepperoni and Burrata Pizza with Pesto recipe features a homemade, slow-fermented pizza dough that is tender and flavorful, topped with savory mini pepperoni, mozzarella, creamy burrata, fresh basil pesto, and cherry tomatoes. The dough is cold-fermented for 6 to 24 hours for enhanced texture, then shaped and baked on a pizza stone or pan. Burrata is added near the end of baking for creamy bursts of flavor without excess moisture. The result is a deliciously fresh, restaurant-quality pizza perfect for two servings.

Ingredients

For the Dough

  • 1 cup warm water (240ml), plus a splash more if needed
  • 1 envelope active dry yeast (1/4 oz / 7g)
  • 2 teaspoons sugar (8g)
  • 1 tablespoon extra virgin olive oil (13.3g), plus extra for greasing bowl and brushing dough
  • 4 cups bread flour (480g), or all-purpose flour
  • 3 teaspoons salt (17g)

Toppings

  • 1/2 pack mini pepperoni or regular size pepperoni slices
  • 4 ounces shredded mozzarella cheese
  • 1 burrata cheese, about 4 to 8 ounces (e.g., Murray's burrata 8 oz container)
  • 2 to 3 tablespoons basil pesto
  • Fresh cherry tomatoes, halved
  • Fresh basil leaves
  • Olive oil, for drizzling and brushing
  • Tomato sauce (amount as desired for pizza)

Instructions

  1. Activate yeast mixture: Measure 1 cup warm water and add dry yeast and sugar. Stir gently. Though active dry yeast does not require proofing, dissolving it helps ensure activation.
  2. Mix dry ingredients: In a large bowl or stand mixer, combine bread flour and salt evenly.
  3. Combine wet and dry: Pour yeast-water mixture into the dry ingredients.
  4. Knead the dough: Attach dough hook to mixer and knead until dough just comes together and forms a ball pulling away from bowl sides. Increase mixer speed to medium and knead for about 5 minutes.
  5. First rise: Lightly grease a bowl with olive oil, place dough inside, cover with plastic wrap, and let dough rise once at room temperature.
  6. Refrigerate dough: Punch dough down gently, then cover and refrigerate for at least 6 hours, up to 24 hours, for slow fermentation and flavor development.
  7. Prepare dough balls: Remove dough to counter, punch down again, shape roughly into a rectangle, then tightly roll into a 10-12 inch log. Divide into two if making two pizzas.
  8. Shape dough balls: Flatten dough into disks, fold edges toward center repeatedly, and roll between hands to form smooth balls.
  9. Second rest: Cover dough balls with a clean cotton towel and let rest about 30 minutes.
  10. Preheat oven: Place pizza stone on lower rack and heat oven to 450°F (232°C) for about 20 minutes. If using a baking pan, preheating pan is not required.
  11. Shape pizza dough: On a floured surface, place dough and gently pound into a disk. Pick up and stretch dough with fingers to form outer crust lip.
  12. Stretch dough: Spin dough to stretch evenly by letting gravity help expand the diameter, or pull and turn the dough on the board rotating it while pulling gently.
  13. Prevent sticking: Shake pizza peel or floured board intermittently to avoid sticking during stretching.
  14. Dress crust edges: Brush the outer lip of dough with olive oil for crisp texture and golden color.
  15. Add sauce and toppings: Spread a thin layer of olive oil and tomato sauce over the dough, then evenly sprinkle shredded mozzarella and arrange pepperoni slices on top.
  16. Prepare for baking: Transfer the pizza dough to the preheated pizza stone or baking pan.
  17. Bake initial pizza: Bake for 7 minutes if using a stone, or about 10 minutes on a baking pan until crust begins to set.
  18. Add burrata and pesto: Tear burrata into pieces and evenly scatter over the partially baked pizza. Spoon 2-3 tablespoons basil pesto across the top.
  19. Final bake: Return pizza to oven and bake an additional 3-4 minutes until burrata is warmed through and cheese is bubbly.
  20. Rest and garnish: Remove pizza from oven, let rest a few minutes, then slice with a pizza cutter.
  21. Serve with fresh toppings: Just before serving, scatter halved cherry tomatoes over pizza, drizzle with olive oil, and sprinkle fresh basil leaves.

Notes

  • Slow refrigeration fermentation improves dough flavor and texture significantly.
  • Add burrata only near the end of baking to prevent excess moisture and soggy crust.
  • Use a pizza stone for best crust crispness if available.
  • Adjust baking time slightly based on oven type and stone use—watch pizza carefully.
  • Homemade pesto can be substituted with store-bought for convenience.
  • Flour the work surface adequately to prevent dough sticking when stretching.

Find it online: https://dishcooks.com/pepperoni-and-burrata-pizza-with-pesto-recipe/