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5 from 1 vote

Burrata Pepperoni Pizza

Monday is coming in hot with a Burrata Pepperoni Pizza Pie that belongs in all of our kitchens immediately!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian
Servings: 4 people
Author: Gaby Dalkin


  • 1 pound pizza dough divided
  • 1 ½ cup pizza sauce
  • 1-2 cups fresh burrata cheese torn
  • 10-12 slices of pepperoni
  • ½-1 teaspoon crushed red pepper flakes
  • 1 cup wild arugula
  • super thinly sliced rounds of jalapeño


  • Preheat oven to 450 degrees F.
  • On a lightly floured surface roll the dough into 2 thin pizza sounds. Transfer each pizza to an oiled baking sheet, and divide the pizza sauce on top and spread, leaving about an inch for the crust. Bake each pizza for 8 minutes and remove. Top with the fresh burrata and pepperoni and transfer back into the oven to bake for 5 minutes. Remove from oven and season with salt, pepper and red pepper flakes. Arrange the arugula on top and slice and serve.
  • Serve immediately.


My husband and I have extra high spice tolerance, so if you’re anti spice, just tone down the jalapeños or ditch the red pepper flakes. You’ll be obsessed any way you slice this!


Calories: 476kcal | Carbohydrates: 59g | Protein: 21g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 1340mg | Potassium: 310mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1005IU | Vitamin C: 7mg | Calcium: 336mg | Iron: 4mg