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Chef Megan Mitchell

Online Cookbook

Burrata, Jalapeño and Pepperoni Sheet Pan Pizza

  • Serves: 6
  • Complexity: easy
  • Print
Burrata, Jalapeño and Pepperoni Sheet Pan Pizza


  • Extra virgin olive oil, for drizzling
  • 13.58-ounce tube pizza dough
  • 3/4 cup jarred marinara sauce
  • 1 1/2 cups thick-cut/shred mozzarella cheese
  • 1/2 cup pickled jalapeños
  • 2 ounces thick sliced pepperoni
  • Freshly cracked black pepper
  • 2 small balls or 1 large ball burrata cheese
  • 2 oregano sprigs


  1. Preheat your oven to 450F.

  2. 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.

  3. 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.

  4. Bake for 12-14 minutes or until the edges are golden brown and the top is bubbly.

  5. Remove and top with the burrata and oregano leaves. Cut and serve.

    Recipe Courtesy of Megan Mitchell

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