Preheat your oven to 450F.
Drizzle 2 tbsp. of EVOO onto a 10x15 sheet tray. Unroll the pizza dough onto the sheet tray, pushing the edges to reach the corners and sides. If it bounces back let it sit for a few minutes and try again.
Spread the sauce all over the pizza, leaving a 1/2-inch border, followed by the shredded cheese, sliced peppers and pepperoni. Finish with a drizzle of EVOO and a sprinkle of black pepper.
Bake for 12-14 minutes or until the edges are golden brown and the top is bubbly.
Remove and top with the burrata and oregano leaves. Cut and serve.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell