Description
This homemade Beef Pepperoni and Burrata Pizza with Pesto is crispy, creamy, and full of flavor. A true comfort meal you can easily make in your own kitchen.
Ingredients
1 cup of warm water (240ml)
1 envelope active dry yeast (1/4 oz/21g)
2 teaspoons sugar (8g)
1 tablespoon extra virgin olive oil (13.3g)
4 cups bread flour (480g)
3 teaspoons salt (17g)
1/2 pack mini beef pepperoni
4 oz mozzarella cheese, shredded
1 burrata cheese (about 4 oz)
2–3 tbsp basil pesto
Fresh cherry tomatoes, halved
Fresh basil leaves
Instructions
1. Dissolve yeast and sugar in warm water.
2. In a mixer bowl, combine flour and salt. Add yeast mixture and olive oil.
3. Knead using dough hook for about 5 minutes until smooth.
4. Transfer to a greased bowl, cover, and let rise. Refrigerate for 6–24 hours.
5. Bring to room temp, shape into a ball, and rest 30 minutes.
6. Preheat oven to 450°F. Flatten dough and shape the crust.
7. Brush edges with olive oil and add tomato sauce.
8. Add mozzarella and beef pepperoni. Bake 10 minutes.
9. Remove pizza, tear burrata on top, and add pesto.
10. Return to oven for 3–4 minutes until cheese bubbles.
11. Let pizza rest, then top with cherry tomatoes and basil.
Notes
Use fresh mozzarella for better melt.
Add burrata after the initial bake to prevent sogginess.
Dough can be stored for up to 24 hours in the fridge.
This recipe can make 1 extra-large or 2 regular-sized pizzas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: Italian-American