Why I’ll Love This Recipe
I love how this dip delivers all the flavors of my favorite pizza in an easy-to-share dish. The creamy burrata creates a rich, luxurious texture, while the pepperoni adds a savory, slightly spicy bite. I also appreciate that it comes together with simple ingredients and bakes in under 30 minutes, making it perfect for parties, game days, or casual gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Marinara or pizza sauce
- Burrata cheese
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Pepperoni slices
- Cream cheese, softened
- Garlic cloves, minced
- Italian seasoning
- Crushed red pepper flakes (optional)
- Olive oil
- Fresh basil leaves
- Fine sea salt
- Black pepper
Optional Dippers
- Toasted baguette slices
- Garlic bread
- Breadsticks
- Crackers
- Pretzels
- Fresh vegetables
Directions
- I preheat the oven to 375°F (190°C).
- I lightly grease a small baking dish with olive oil.
- I spread the cream cheese evenly across the bottom of the dish.
- I spoon the marinara sauce over the cream cheese.
- I sprinkle the mozzarella and Parmesan evenly across the top.
- I tear the burrata into pieces and arrange it over the cheese.
- I scatter the pepperoni slices evenly across the surface.
- I sprinkle the garlic, Italian seasoning, crushed red pepper flakes, salt, and black pepper over the dip.
- I bake for 20–25 minutes, or until the cheese is melted and bubbling and the pepperoni is lightly crisp.
- I drizzle a little olive oil over the top, garnish with fresh basil, and serve immediately with my favorite dippers.
Servings and Timing
- Servings: 8
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- I substitute spicy Italian sausage for the pepperoni.
- I add sautéed mushrooms, bell peppers, or black olives for a loaded pizza version.
- I use hot honey as a finishing drizzle for a sweet and spicy twist.
- I replace burrata with fresh mozzarella if burrata isn’t available.
- I stir cooked Italian sausage into the sauce for an even heartier dip.
Storage/Reheating
I store leftover pizza dip in an airtight container in the refrigerator for up to 3 days. When I’m ready to enjoy it again, I reheat it in a 350°F (175°C) oven for about 10–15 minutes or microwave individual portions until hot. If the dip thickens after chilling, I stir in a spoonful of marinara sauce before reheating to restore its creamy consistency.
FAQs
Can I use fresh mozzarella instead of burrata?
Yes. I use fresh mozzarella when burrata isn’t available, although burrata provides a creamier texture.
Can I make this dip ahead of time?
Yes. I assemble the dip, cover it, and refrigerate it for up to 24 hours before baking.
What should I serve with this dip?
I enjoy serving it with toasted baguette slices, breadsticks, garlic bread, crackers, pretzels, or fresh vegetables.
Can I make this dip vegetarian?
Yes. I simply leave out the pepperoni or replace it with vegetables such as mushrooms, olives, or roasted peppers.
Can I freeze this pizza dip?
I don’t recommend freezing because the burrata and cream cheese can become grainy after thawing, affecting the texture.
Conclusion
I think this Tomato Burrata Pepperoni Pizza Dip is the perfect appetizer whenever I want to bring the comforting flavors of pizza to the table in a fun, shareable form. The creamy burrata, gooey melted cheese, savory pepperoni, and rich tomato sauce create an irresistible combination that’s always a favorite. Whether I’m hosting a party, watching the big game, or enjoying a casual family night, this dip never lasts long.
PrintTomato Burrata Pepperoni Pizza Dip
This tomato burrata pepperoni pizza dip combines rich tomato sauce, creamy burrata, gooey mozzarella, savory pepperoni, and Italian herbs into a warm, bubbly appetizer. It’s an easy, shareable dip that brings all the flavors of a classic pepperoni pizza to your table.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Bake
- Cuisine: Italian
- Diet: Halal
Ingredients
- 2 cups marinara or pizza sauce
- 8 ounces burrata cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 4 ounces pepperoni slices
- 8 ounces cream cheese, softened
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon olive oil, plus more for greasing
- Fresh basil leaves, for garnish
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- Optional Dippers:
- Toasted baguette slices
- Garlic bread
- Breadsticks
- Crackers
- Pretzels
- Fresh vegetables
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a small baking dish with olive oil.
- Spread the softened cream cheese evenly across the bottom of the baking dish.
- Spoon the marinara or pizza sauce evenly over the cream cheese.
- Sprinkle the shredded mozzarella and grated Parmesan over the sauce.
- Tear the burrata into pieces and arrange it evenly over the cheeses.
- Scatter the pepperoni slices across the top.
- Sprinkle with the minced garlic, Italian seasoning, crushed red pepper flakes if using, salt, and black pepper.
- Bake for 20 to 25 minutes, or until the cheese is melted, bubbling, and the pepperoni is lightly crisp.
- Drizzle with olive oil and garnish with fresh basil leaves.
- Serve immediately with toasted bread, crackers, breadsticks, pretzels, or fresh vegetables for dipping.
Notes
- Fresh mozzarella can be substituted for burrata if needed.
- For a vegetarian version, omit the pepperoni or replace it with sautéed mushrooms, olives, or roasted peppers.
- Hot honey makes a delicious sweet and spicy finishing drizzle.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F (175°C) oven or microwave until hot, adding a spoonful of marinara if needed to loosen the dip.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 75 mg
