This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own. No Bake Sweet Fruit Pizza recipes are slices of heaven. I say recipes because there are many options to create an incredible sweet pizza. They are read more
Just like any baked goods, these Basil Pesto and Cheese Rolls are pillowy and comforting at every bite. These are soft, tasty and super easy to make. I do not bake as often as before. Perhaps because I cannot stop eating. Well, to be honest, read more
Pepperoni and Burrata Pizza with Pesto makes an amazing dinner idea as well as party food. It is simple, tasty and so easy.
Pizza is my life-saviour, literally and figurately. It is such a fantastic, cheap and satisfying way to feed your whole family.
I just love it when nobody complains at the table, and everyone gets a slice of pizza with the toppings that they want.
Usually, I double the amount of dough to make a smaller, maybe 10-inch pizza, with toppings of their choice.
Also, it does not feel bad at all when they praise you with the line “you’re the queen, mom”… Well, I am the queen in my castle anyways.
Jokes to the side, this pizza was amazing. I loved everything about it. Although the next time, I will probably add bacon since I am not the biggest fan of pepperoni.
Don’t get me wrong, I like pepperoni pizza. However, I would rather use thick carved slices of ham or perhaps some sausage, like breakfast sausage on the pizza because it is not as strong as pepperoni.
With that being said, my kids’ love pepperoni. So, I had to add these fun and cute minis. I think they look so beautiful on the pizza. Don’t you think so?
Anyhow, I tried to carefully write a detailed recipe in the recipe card.
If you see any possible mistakes, which unfortunately happens from time to time, do not hesitate to contact me or leave me a comment.
I try my best to read it through a couple of times, but typos do happen.
I adore Murray’s Burrata. They do not pay me to say that, but I just love the quality of their product.
As I said, you can add whatever you want; with pepperoni or without it, a mixture of provolone and mozzarella cheese or perhaps more meat.
Additionally, basil pesto is such an amazing addition to this pizza. It literally gives you absolutely incredible flavour.
You can and you should personalize your pizza however you want.
Hey, if you get inspired and make this tasty Pepperoni and Burrata Pizza with Pesto, please tag me on Instagram.
@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!
RECIPES YOU MIGHT LIKE:
Pepperoni and Burrata Pizza with Pesto; flavorful and delicious pizza that you will love.
- 1 cup of warm water (240ml), a splash more if needed
- 1 envelope active dry yeast (1/4 oz/21g)
- 2 teaspoons sugar (8g)
- 1 tablespoon extra virgin olive oil (13.3g)+ for greasing bowl
- 4 cups bread flour (480g), all-purpose works well too
- 3 teaspoons salt (17g)
Pizza Toppings for 1 pizza
- 1/2 pack Mini pepperoni or regular size
- 4 ounces Mozzarella cheese, shredded
- 1 burrata cheese, about 4 ouses (I used Murray's burrata 8 oz container pack)
- 2 to 3 tablespoons basil pesto
- Fresh cherry tomatoes split in half
- Fresh basil
Pizza Dough Prep:
- Measure water then adds to dry yeast and sugar. Mix it. When you are using active dry yeast or yeast for pizza you do not have to activate it, but I like to dissolve it in the cup of water anyway.
- Measure the flour and add salt then mix it together. Place all the dry ingredients in the work bowl of your stand mixer.
- Pour water with yeast and sugar in the flour.
- Add the bowl on the mixer and attach the dough hook and turn the mixer to do the job of kneading.
- Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for about 5 minutes.
- Place dough in a lightly greased bowl. Cover with plastic wrap and allow it to rise once. Knead with hand then refrigerate for at least 6 hours to up to 24 hours.
- Remove dough to counter and punch down into a rough rectangle shape then tightly roll into a log 10 to 12 inches in length. You can use 1 extra-large pizza or two regular size pizzas. If you are making two then separate into two. Measure and cover.
- Flatten dough into a disk, then shape it into a smooth ball by folding the edges of the round in toward the centre several times and rolling it between your hands on the counter.
- Cover (each) dough ball with a clean cotton towel and allow to rest for about 30 minutes.
- Heat oven (pizza stone inside on lower rack) to 450 degrees Fahrenheit or use your regular pizza baking pan, no pan pre-heating required. Give the oven about 20 to heat up.
- When you’re ready to build the pizzas, sprinkle a couple of teaspoons of flour on a board or your countertop and place the dough right in the middle.
- Pound the dough into a disk with your hands, then pick it up and pull it through your fingers to create the outer lip.
- At this point, you need to start stretching the dough. The most-efficient way to do this is to spin the dough so that the weight of the outer lip stretches the dough by moving dough away from a centre with a bit of force.
- You can also stretch the dough on the board by turning and pulling it, and turning and pulling. Shake the peel from time to time to make sure the dough doesn’t stick.
- Brush the lip with oil, then dress the pizza with olive oil and tomato sauce.
- Shred your own mozzarella block, and add pepperoni.
- Stretch pizza over your baking pan or slide OR the hot pizza stone if you are using it.
- Bake pizza for the first 10 minutes, depending on your oven. If you are baking it on the pizza stone bake for about 7 minutes. Keep an eye on the pizza.
- Rip apart burrata with your hands, then pull the pizza out for a few seconds.
- Evenly add burrata all over the pizza, then add a few tablespoons of basil pesto. You can add more or less just spread a bit everywhere.
- Place pizza back in the oven and bake for an additional 3 to 4 minutes or until the cheese is bubbly. We should not add burrata right away on the pizza because it will produce too much moisture while baking so we going to add on the end.
- Slide pizza your cutting board. Let it rest for a couple of minutes before slicing with a pizza cutter.
- While the pizza is cooling, slice cheery tomatoes and add on the pizza just before serving with a drizzle of olive oil and some fresh basil if desired.
I really love this combination, however, you can always costume make and build your pizza with toppings that you like.
When you know how to make this classic easy dough, then you really make anything with it such as pizza rolls, stromboli, calzoni, etc.
You can use store-bought pizza dough which is located usually in the DELI section of your grocery store. It is sold by the pound and you can make 1 pizza.
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This tasty and easy tuna pizza is amazing all year round. You may make your own dough, use store-bought or perhaps tortilla. Whatever you choose it is absolutely amazing. With this recipe, I am entering Tonnino Tuna Recipe Challange. After debating for a few weeks read more