Description
A rich and flavorful Tomato Burrata Pepperoni Pizza Dip combining tangy crushed tomatoes, creamy burrata, melted mozzarella, and spicy pepperoni, baked to bubbly perfection and served with toasted baguette slices or breadsticks.
Ingredients
Scale
Tomato Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Cheese and Toppings
- 1 cup shredded mozzarella cheese
- 4 oz sliced pepperoni
- 1 ball burrata cheese (4 oz)
- 2 tablespoons grated Parmesan cheese
Garnish & Serving
- Fresh basil leaves for garnish
- Toasted baguette slices or breadsticks for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the dip after preparation.
- Sauté Garlic: Heat the olive oil in a small oven-safe skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Prepare Tomato Sauce: Stir in the crushed tomatoes, Italian seasoning, red pepper flakes (if using), and season with salt and pepper. Let the sauce simmer gently for 5 to 7 minutes until it thickens slightly and the flavors meld together.
- Add Mozzarella: Remove the skillet from heat and evenly sprinkle the shredded mozzarella cheese over the tomato sauce layer to create a cheesy base.
- Arrange Pepperoni and Burrata: Arrange the sliced pepperoni on top of the mozzarella. Tear the burrata cheese into chunks and scatter them evenly over the dip, providing creamy bursts of flavor.
- Top with Parmesan: Sprinkle the grated Parmesan cheese over the entire dish, which will add a savory crust when baked.
- Bake: Place the skillet in the preheated oven and bake for 12 to 15 minutes, or until the dip is bubbly and the cheese is golden on top.
- Garnish and Serve: Remove from the oven and garnish with fresh basil leaves. Serve hot with toasted baguette slices or breadsticks for dipping.
Notes
- For a smoky flavor, add a pinch of smoked paprika to the tomato sauce during simmering.
- You can substitute burrata cheese with fresh mozzarella or ricotta if burrata is unavailable.
- This dip can be prepared in a baking dish if an oven-safe skillet is not available.
- Use vegetarian pepperoni to make this dip suitable for vegetarians.
Nutrition
- Serving Size: 1/6 of dip
- Calories: 290
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 45mg
