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.
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!
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!
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.
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.
Step 3: serve and enjoy
Top the whole dish with fresh basil, then serve while warm and melty.
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!
Looking for more dinner recipes? Here are a few ideas:
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
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.
- 2-3 cups cherry tomatoes
- 4 cloves garlic, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
- 1 teaspoon crushed fennel seed
- kosher salt and black pepper
- chili flakes
- 1 cup marinara sauce
- 8 ounces cream cheese, at room temperature
- 3/4 cup shredded whole milk mozzarella
- 3/4 cup shredded provolone
- 2-3 balls burrata cheese, at room temperature
- 4-6 ounces pepperoni, sliced
- lots of fresh basil
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- 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.