2 to 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, to taste

Chili flakes, to taste

1 cup marinara sauce

8 ounces cream cheese, at room temperature

3/4 cup shredded whole milk mozzarella

3/4 cup shredded provolone

2 to 3 balls burrata cheese, at room temperature

4 to 6 ounces pepperoni, sliced

Fresh basil, for topping

Toasted bread, for serving

Cook Mode Prevent your screen from going dark

Preheat oven to 425°F. Place burrata on a clean towel, wrap, and set aside to drain excess water.
In a baking dish or cast iron skillet, combine cherry tomatoes, garlic, olive oil, oregano, and fennel. Season with salt, pepper, and chili flakes. Roast for 15–20 minutes until tomatoes burst.
Stir marinara sauce into the roasted tomatoes.
In a bowl, mix cream cheese with mozzarella. Dollop over tomato mixture.
Sprinkle provolone on top. Tear burrata into pieces and scatter over the dish.
Add a layer of sliced pepperoni.
Return to oven and bake for 15 minutes until cheese is melted and bubbling.
Top with fresh basil and serve hot with toasted bread for dipping.