Burrata Pizza Dip

This Burrata Pizza Dip has everything you love about a classic slice of pizza…melty cheese, fresh tomato sauce, and crispy pepperoni, all baked until bubbly and caramelized. But instead of sitting on a crust, it’s swirled into a rich, creamy dip, with Foustman’s Uncured Pepperoni, and drizzled with hot honey. Grab some toasted sourdough or garlic bread and dig in!

Every bite of this Burrata Pizza Dip is packed with flavor. The tangy sweetness of the San Marzano tomatoes, the indulgent creaminess of melted burrata and mozzarella cheese, and that crispy, salty bite of pepperoni. And just when you think it can’t get any better, a drizzle of hot honey takes it over the top, balancing out the richness with a little sweet heat.

For more cheesy and delicious dips, try my Fried Pickle and Ranch Dip and Hot Crab Spinach Artichoke Dip.

Why You’ll Love This Pepperoni Pizza Dip

• Crispy pepperoni- Foustman’s uncured pepperoni adds the perfect balance of spice and saltiness, crisping up beautifully in the oven.
• Extra cheesy- The combination of burrata, cream cheese, parmesan, and mozzarella creates a luxuriously creamy, melty texture that makes this dip irresistibly rich and satisfying.
• Golden perfection- Baked to a golden-brown finish, this dip has crispy edges and a deliciously caramelized top, while the creamy layers beneath stay rich and smooth.
• Hot honey drizzle- Pizza and hot honey are a match made in heaven. The sweet heat of the honey perfectly balances the savory, cheesy dip, cutting through some of the richness.

What Is Burrata

Burrata is a type of fresh Italian cheese that’s known for its rich, creamy texture and delicate flavor. On the outside, it looks like fresh mozzarella, smooth, round, and white. But inside, it’s filled with a soft, silky mixture of cream and curd. When you cut into it, the inside spills out, creating a creamy center.

It’s made from cow’s milk, and its flavor is a little milder and sweeter than traditional mozzarella, making it a perfect addition to dishes like pizza and salads.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Garlic- I use both fresh garlic and garlic powder in this dip.
• Canned tomatoes- I use San Marzano Tomatoes, which have a sweet, less acidic taste compared to regular tomatoes. Regular canned tomatoes work fine if you can’t find San Marzano.
• Olive oil- Use a good quality extra virgin olive oil.
• Oregano- Adds that pizza-like flavor. I use dried oregano, but Italian seasoning works as well.
• Cheeses- You’ll need cream cheese, shredded mozzarella, burrata, and a little bit of grated parmesan cheese.
• Sour cream- Makes it extra creamy and gives the dip a little tang. You can also use mayo or plain Greek yogurt.
• Pepperoni- I use Foustman’s Uncured Pepperoni because it’s nitrate-free and all natural. You can also use any one of their unique flavors. There’s so many good ones!
• Basil- Fresh basil adds a burst of flavor and freshness.
• Hot honey- After baking, I like to drizzle a little hot honey on top. I use Mike’s Hot Honey for convenience, but if you’re looking to make your own, try my recipe.
• Bread- Use whatever bread you like and toast it in the oven with a little olive oil and sea salt. French baguette or sour dough both work well.

Step By Step Instructions

STEP 1: Make the no-cook pizza sauce. In a blender or food processor, combine the canned San Marzano tomatoes, sea salt, basil, garlic, and olive oil. Blend until smooth, and well combined.

STEP 2: Preheat oven. Preheat oven to 400℉. Then, grease the bottom and sides of a 9-inch cast iron skillet. Set aside.

STEP 3: Mix the cream cheese. Combine the softened cream cheese, sour cream, garlic powder, and dried oregano. Stir until smooth and creamy. Then, spread the mixture on the bottom of the skillet.

STEP 4: Add the pizza sauce. Spread 1 cup of sauce on top of the cheese mixture.

STEP 5: Add the cheese layer. Next, sprinkle a layer of mozzarella, followed by parmesan cheese and burrata.

STEP 6: Bake. Arrange the sliced pepperoni evenly on top of the cheese layer. Then, place skillet in the oven and bake for 15 minutes or until the cheese is bubbly and golden brown on top.

STEP 7: Serve. Once out of the oven, let it cool for a few minutes. Then, drizzle with hot honey and fresh basil. Serve hot with toasted baguette slices. Enjoy!

Expert Tips

Hand grate the cheese. For the best melting texture and consistency, it’s worth grating the Parmesan cheese and shredded the mozzarella by hand instead of using pre-shredded cheese. These types of cheeses often contain anti-caking agents that can affect how the cheese melts. Freshly grated is always best!

Use full-fat cream cheese. For a rich, creamy texture, opt for a full-fat cream cheese instead of low-fat versions. It helps create a smooth, luscious base for the dip.

Use store-bought marinara or pizza sauce. If you’re short on time or prefer not to make your own pizza sauce, you can easily substitute with your favorite store-bought marinara or pizza sauce. Look for ones with simple, fresh ingredients for the best flavor.

Balance the sweetness. For the perfect balance of sweet and spicy, drizzle the hot honey generously after baking, but don’t overdo it. You want it to complement the richness of the cheese without overpowering the flavor.

Dipping options. For more texture and flavor, try serving this dip with a variety of dippers like crispy potato wedges, pretzel chips, or veggie sticks.

Frequently Asked Questions

Storing and Reheating

To store leftover Burrata Dip, let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, place the dip in the oven at 350℉ for 15-20 minutes, or until its warmed through. If you notice it becoming dry, cover it with foil or add a bit of pizza sauce to keep it smooth and creamy.

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