Stuffed Ricotta Pizza with Vodka Sauce and Pepperoni

Name: Stuffed Ricotta Pizza with Vodka Sauce and Burrata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 large sheet of pizza dough; 1 cup ricotta cheese; 1 lb sliced fresh mozzarella cheese; 2 cups vodka sauce; 1/4 cup pesto; 1/4 cup grated Parmesan cheese; 8 oz pepperoni; 8 oz burrata cheese; 1/4 cup shaved Parmesan cheese; 2 tbsp hot honey

A decadent sheet pan pizza featuring a ricotta-stuffed crust layered with mozzarella, vodka sauce, pepperoni, and finished with creamy burrata and hot honey. This Italian-American showstopper combines tender dough, rich cheese, and bold flavors in one baked dish.

🌍Italian-American 🏷️Pizza 🏷️Sheet pan pizza 🏷️Stuffed crust 🏷️Ricotta Vodka sauce

🏷️

🏷️Pepperoni

-0:00

devourpoweronTikTok

Total

35 min

Servings

6

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by devourpower

-0:00

devourpoweronTikTok

Ingredients

1 large sheet of pizza dough
1 cup ricotta cheese
1 lb sliced fresh mozzarella cheese
2 cups vodka sauce
1/4 cup pesto
1/4 cup grated Parmesan cheese
8 oz pepperoni
8 oz burrata cheese
1/4 cup shaved Parmesan cheese
2 tbsp hot honey

10 Ingredients

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Instructions

1
Pipe ricotta cheese into the edges of a large sheet of pizza dough and fold the edges over to create a stuffed crust.
2
Place the stuffed dough on a baking sheet and cover with a layer of sliced fresh mozzarella.
3
Ladle and spread the chunky vodka sauce evenly over the mozzarella.
4
Drizzle pesto over the vodka sauce.
5
Sprinkle with grated Parmesan cheese.
6
Arrange a generous layer of pepperoni over the entire pizza.
7
Bake in an oven until the crust is golden brown and the pepperoni is crispy.
8
Remove the pizza from the oven and slice it into squares.
9
Top the sliced pizza with torn pieces of fresh burrata cheese.
10
Garnish with freshly shaved Parmesan cheese.
11
Finish with a drizzle of hot honey before serving.

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Tips & Notes

Pro tips

Stretch dough evenly across the oiled sheet pan and create a slight lip around the edges to contain filling and sauce.
Dollop ricotta in small mounds across the crust before layering mozzarella to prevent it from sliding during baking.
Bake until the crust is golden and cheese is bubbly before adding burrata; cold burrata will cool the pizza if added too early.
Drizzle hot honey immediately after removing from the oven so it soaks into the warm cheese and crust.

Substitutions

Fresh mozzarella → low-moisture mozzarella (dries out less during baking)
Burrata → crème fraîche or fresh ricotta dollops (similar creamy finish)
Vodka sauce → marinara or San Marzano tomato sauce (milder, no alcohol flavor)
Pesto → garlic oil or basil oil (reduces moisture, keeps crust crisp)

Storage & make-ahead

Store cooled pizza covered in the refrigerator for up to 3 days. Reheat covered at 350°F for 8–10 minutes; add fresh burrata or Parmesan after reheating if desired.

Equipment

sheet pan (18×13 inch or similar) · oven

Common Questions

Can I make the dough ahead of time?

Yes. Prepare the dough up to 24 hours ahead, wrap tightly, and refrigerate. Bring to room temperature 30 minutes before stretching onto the sheet pan.

What's the difference between burrata and fresh mozzarella?

Burrata is a fresh mozzarella shell filled with creamy curds and cream, making it richer and softer. Fresh mozzarella is firmer. Both work, but burrata adds luxurious texture.

How do I prevent a soggy crust?

Use a well-oiled sheet pan, don't over-sauce the base layer, and ensure the crust bakes fully before topping. Add burrata and hot honey only after baking.

Can I skip the pesto?

Yes. Omit it or replace with a thin layer of garlic oil or additional vodka sauce for flavor without changing the bake time.

How do I reheat leftovers?

Cover loosely with foil and warm in a 350°F oven for 8–10 minutes to avoid drying out the crust. Burrata is best enjoyed fresh; add more after reheating if desired.