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This easy Homemade Tomato Burrata Pepperoni Pizza Dip is such a fun and easy appetizer. It’s perfect for everything from game-day to holiday parties. Herb and garlic roasted tomatoes mixed with marinara sauce and topped with a blend of Italian cheeses, burrata, and pepperoni. Serve this extra cheesy pizza dip with toasted baguette slices for dipping. There never seems to be enough of this fun pizza dip so be sure to make a double batch for game day entertaining.

Tomato Burrata Pepperoni Pizza Dip |

Look at this glorious, wonderful, dip you all, it’s so good! With football season starting up again and pre-season games already happening, we’ve gotten so many requests for game-day recipes. We love a good game-day recipe. They’re some of the best recipes of the fall season.

This season, I’m really going to focus on sharing more dips since we don’t have many in our recipe library. Appetizers have never been something I’ve overly shared in the past, but I’m finally embracing them and having fun too!

Tomato Burrata Pepperoni Pizza Dip |

I thought this simple dip up while I was out hiking last week. Yes, my most favorite recipes come to me in the morning while I hike.

I knew I had a lot of tomatoes on my counter that needed to be used up. They were very much on their last leg. Past their prime for eating fresh, BUT great for roasting!

I thought they could be so yummy if I turned them into a cheesy pizza-style dip with creamy burrata cheese and lots and lots of pepperoni and basil. So I did just that and all I have to say is, mmmm!

Tomato Burrata Pepperoni Pizza Dip |

Here are the details

Step 1: roast the tomatoes.

I love to use fresh cherry tomatoes for this. They’re the perfect size and delicious when roasted.

Toss the tomatoes with olive oil, oregano, chili flakes, salt, and pepper. Then roast in the oven until they burst. Once they’ve burst, mix the tomatoes with your favorite marinara sauce. I love Rao’s or the Carbone marinara.

Tomato Burrata Pepperoni Pizza Dip |

Step 2: mix the cheese

While the tomatoes roast, mix some cream cheese into the shredded provolone cheese. When the tomatoes are ready, dollop the cheese mix over the tomatoes, then finish with mozzarella and burrata cheese.

Bake this up until the cheese is super melty and the dish is smelling wonderful.

Tomato Burrata Pepperoni Pizza Dip |

Step 3: serve and enjoy

Top the whole dish with fresh basil, then serve while warm and melty.

Tomato Burrata Pepperoni Pizza Dip |

It’s everything you’d expect out of a fancy multistep recipe, but made in way less than an hour – and in one pot too. Simple, simple, gotta love that.

You can serve this up on busy weeknights, but it’s equally great for dinners with friends and family. I’m sure I’ll be remaking this over and over through the end of summer and into fall. Yum!

Tomato Burrata Pepperoni Pizza Dip |

Looking for more dinner recipes? Here are a few ideas: 

Creamy Sun-Dried Tomato Chicken Pasta

Pesto Tortellini Zuppa Toscana

Creamy Roasted Garlic Butternut Squash Pasta

One Pot French Onion Pasta with Crispy Prosciutto

Basil Parmesan Pasta with Crispy Chicken, Prosciutto, and Arugula

Lastly, if you make this Tomato Burrata Pepperoni Pizza Dip, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Tomato Burrata Pepperoni Pizza Dip

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Calories Per Serving: 326 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1. Preheat oven to 425° F. Place the burrata on a kitchen towel and gently wrap it up, let sit to draw out the excess water.
    2. In a large baking dish or cast iron skillet, toss together the olive oil, tomatoes, garlic, oregano, and fennel seeds. Season with salt, pepper, and chili flakes. Bake 15-20 minutes, until the tomatoes are bursting. Mix in the marinara sauce.
    3. Meanwhile, in a bowl, mix the cream cheese with the mozzarella.
    4. Dollop the cheese mix over the tomatoes. Sprinkle over the provolone, then break the burrata over everything, tearing it into pieces over the dip. Layer on the pepperoni. Bake 15 minutes, until the cheese is melted. Top with lots of fresh basil. Serve with toasted bread. ENJOY.
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  1. This looks amazing! I’m not a fan of fresh tomatoes (I know I’m really weird) but do you think I could substitute a small can of diced tomatoes?

  2. 5 stars
    Loved it! please post more dips and apps! Everyone that’s tried this has asked me for the recipe!! will def be making again on Super Bowl!

  3. 5 stars
    A delicious start to football 🏈 season. Thanks!! Ran out of bread so the hubby is using tortilla chips. 🇮🇹🇲🇽?? Whatever works. 😜

  4. Made this for Labor Day family gathering to use up a bounty of cherry tomatoes. Served it with toasted garlic bread baguette. Added a sprinkle of Parmigiana-Reggiano on top because everything is better with Parmigiana-Reggiano. Tastes just like a high-quality pepperoni pizza and very cheesy. It was a big hit!!!

  5. 5 stars
    Super easy!! Came out amazing and such a nice way to use up all the cherry tomatoes from my garden!! Could also see adding some peppers or sausage to this next time around if we wanted variety.

  6. 5 stars
    This dip is outstanding! Use your homegrown tomatoes. My son literally shoveled this into his mouth. So freaking good.

  7. 5 stars
    This was SO flavorful and delicious. Perfect way to use some our tomatoes from the garden. Letting is cool for a good 15-20 minutes seemed to thicken it up a bit since it was watery from the tomatoes at first. We used one big ball of burrata which was also enough.

  8. 1 star
    Heating the burrata seemed to ruin its flavor and texture. If I try again I think I’ll swap for mozzarella which is a better cheese for melting.

    1. Oh no I’m so sorry the burrata didn’t turn out for you! Thank you for the feedback, I appreciate it! xT

  9. Curious why you’re baking the burrata instead of adding it at the end? Wouldn’t just mozzarella be a better option since it’s more affordable and heating burrata causes it to lose its appealing texture?

  10. 5 stars
    So delish! I did have to sub fresh mozzarella balls for the Burrata and we all loved it! Definitely recommend!

  11. It’s really difficult finding burrata in my city. It’s a super yummy creamy cheese. Do you think there’s anything I could replace it with. If so, how would you suggest incorporating it into the recipe?

    1. Nobody should really be cooking burrata. It is meant to be served raw and at room temp – maybe put on top of a dish that is already cooked. Cooking burrata messes with both the taste and texture of the cheese. You will probably get a smoother dip if you just leave it out.