If you’re craving a pizza that feels both fresh and indulgent, the Artichoke Pesto Burrata Pizza with Lemon Arugula Recipe is about to become your new favorite go-to. This pizza beautifully balances the creamy richness of burrata with the tangy brightness of artichoke pesto and the peppery zing of lemony arugula on top. Every bite bursts with layers of texture and flavor that make it a true delight for pizza lovers looking for something a little more special than the usual. Whether you’re sharing it with a friend or enjoying it solo, this pizza feels like a cozy celebration of fresh ingredients and thoughtful combinations.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret to nailing this recipe. Each item plays its part in building the perfect blend of creamy, tangy, and fresh flavors while also adding wonderful texture and vibrant color to your pizza.
- Artichoke hearts (1 can, 14 oz): Provide a tender, slightly tangy base for the pesto that sets this pizza apart.
- Parmesan cheese (1/4 cup, grated): Adds a salty, nutty depth to the artichoke pesto.
- Olive oil (1/4 cup for pesto + extra for drizzling): Brings richness and smoothness to the pesto and finishes the pizza with a luscious sheen.
- Lemon juice (2 tablespoons for pesto + 1 teaspoon for arugula): Lifts the flavors with its bright, citrusy zing, balancing creamy and savory notes.
- Garlic clove (1): Packs a fragrant punch that wakes up the pesto.
- Salt & pepper: Essential seasonings to enhance every flavor in the pesto and pizza.
- Pizza dough (store-bought or homemade): The crispy yet chewy foundation that holds all the toppings beautifully.
- Burrata cheese (1 ball): The star creamy cheese that melts luxuriously when baked.
- Mozzarella cheese (1/2 cup, shredded): Helps create that perfect golden, bubbly cheese layer on top.
- Fresh arugula (2 cups): Adds a peppery, fresh contrast with lively lemon dressing on top of the pizza.
How to Make Artichoke Pesto Burrata Pizza with Lemon Arugula Recipe
Step 1: Make the Artichoke Pesto
Start by combining the chopped artichoke hearts, Parmesan, olive oil, lemon juice, and garlic in a food processor. Blend everything until it becomes a smooth, vibrant pesto. Taste and season with salt and pepper to enhance all those fresh flavors. This pesto is the flavorful foundation that elevates your pizza beyond ordinary.
Step 2: Preheat the Oven
Get your oven nice and hot by preheating it to 475 degrees Fahrenheit (245 degrees Celsius). If you have a pizza stone, place it in the oven now to heat up; this helps you get that crispy-baked crust we all love.
Step 3: Prepare the Pizza Dough
On a floured surface, roll out your pizza dough to your preferred thinness or thickness. A thinner crust will be crispier, while a thicker one gives a soft, chewy bite. Transfer the dough onto a baking sheet or preheated pizza stone for the best results.
Step 4: Assemble the Pizza
Spread a generous, even layer of your homemade artichoke pesto over the rolled-out dough, leaving a small border around the edges so the crust can puff up nicely. Then, tear the burrata ball into chunks and scatter them over the pesto. Finally, sprinkle shredded mozzarella on top for that irresistible gooey melt.
Step 5: Bake the Pizza
Slide your pizza into the oven and bake for 10 to 12 minutes, or until you see the crust turn golden brown and the cheeses are bubbling and slightly browned. Keep an eye on it because you want it perfectly cooked, not overdone.
Step 6: Prepare the Lemon Arugula
While your pizza is baking, toss the fresh arugula with olive oil, lemon juice, salt, and pepper. The lemon juice brightens the peppery greens, making a zesty contrast that perfectly complements the rich cheese and pesto.
Step 7: Finish and Serve
Once the pizza comes out of the oven, drizzle it with a little extra olive oil for that final luscious touch. Top the whole pizza with your lemony arugula and finish with freshly cracked black pepper for a subtle kick. Slice up your masterpiece and serve immediately—deliciousness awaits!
How to Serve Artichoke Pesto Burrata Pizza with Lemon Arugula Recipe
Garnishes
For an extra pop of flavor, add a few shavings of Parmesan cheese or a sprinkle of red pepper flakes right before serving. A few lemon zest curls over the arugula also amp up the fresh citrus notes beautifully.
Side Dishes
This pizza stands tall on its own, but if you want to round out your meal, consider light, refreshing sides like a crisp cucumber salad, roasted cherry tomatoes, or even a chilled white wine that complements the bright lemon and creamy cheese flavors.
Creative Ways to Present
Try serving this pizza on a rustic wooden board with small bowls of extra artichoke pesto and lemon wedges on the side—the perfect setup for a shareable, casual meal with friends. For a fun twist, cut the pizza into smaller, appetizer-style squares for a party platter.
Make Ahead and Storage
Storing Leftovers
If you have any pizza left, store it in an airtight container in the refrigerator. It’s best enjoyed within two days so that the texture and flavors stay fresh without the greens wilting or the crust becoming soggy.
Freezing
While it’s best to enjoy this pizza fresh, you can freeze it if needed. Wrap the cooled pizza tightly in plastic wrap and aluminum foil before placing it in the freezer. When ready, thaw overnight in the fridge before reheating.
Reheating
To revive your leftover pizza, reheat it in a hot oven or on a skillet to keep the crust crisp and the cheese melty again. Avoid microwaving if you want to preserve that lovely texture and avoid sogginess.
FAQs
Can I make the artichoke pesto ahead of time?
Absolutely! The artichoke pesto can be prepared a day or two ahead and stored in an airtight container in the refrigerator. This makes assembling the pizza quicker and lets the flavors meld beautifully.
What if I can’t find burrata cheese?
If burrata isn’t available, fresh mozzarella is the best substitute. It won’t be quite as creamy, but it will still melt wonderfully and give you that classic cheesy pizza goodness.
Can I use a different type of green instead of arugula?
Yes! Baby spinach or watercress work well as alternatives, though they won’t have quite the same peppery bite that makes the lemon arugula so special on this pizza.
Is it okay to use store-bought pizza dough?
Definitely. Store-bought dough is a great shortcut for busy days and still gives you a lovely crust that crisps up nicely. Just make sure to follow the package instructions for best results.
How do I get a crispier crust?
Preheating a pizza stone in your oven helps create a crispier crust by evenly distributing the heat. Rolling the dough thinner will also contribute to a crunchier bite if that’s your preference.
Final Thoughts
Making the Artichoke Pesto Burrata Pizza with Lemon Arugula Recipe is like inviting a little slice of gourmet magic into your kitchen. Its bright flavors, creamy textures, and fresh greens combine to create a pizza experience that feels both comforting and exciting every time. Give it a try—I promise this recipe will quickly become a cherished favorite in your rotation, perfect for sharing or savoring solo with a big smile.
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Artichoke Pesto Burrata Pizza with Lemon Arugula Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious and fresh Artichoke Pesto and Burrata Pizza topped with lemony arugula. This pizza features a creamy artichoke pesto base, melted burrata and mozzarella cheeses, and a bright, tangy arugula salad that adds a fresh finish. Perfect for a quick gourmet meal that balances rich flavors with zesty greens.
Ingredients
Artichoke Pesto
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/4 cup Parmesan cheese, grated
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 garlic clove
- Salt and pepper to taste
Pizza
- 1 pizza dough (store-bought or homemade)
- 1 ball of burrata cheese
- 1/2 cup mozzarella cheese, shredded
- 1 tablespoon olive oil (for drizzling)
- Freshly cracked black pepper, for garnish
Lemony Arugula
- 2 cups arugula
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Make the Artichoke Pesto: In a food processor, combine the artichoke hearts, Parmesan cheese, olive oil, lemon juice, and garlic. Process until smooth. Season with salt and pepper to taste.
- Preheat the Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats to ensure it is hot.
- Prepare the Pizza Dough: Roll out the pizza dough on a floured surface to your desired thickness. Transfer the dough carefully to a baking sheet or heated pizza stone.
- Assemble the Pizza: Spread a generous layer of the artichoke pesto over the pizza dough, leaving a small border around the edges to form the crust.
- Add the Cheeses: Tear the burrata cheese into pieces and scatter evenly over the pesto. Then sprinkle the shredded mozzarella cheese on top to ensure a melty texture.
- Bake the Pizza: Bake the pizza in the preheated oven for 10 to 12 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
- Prepare the Lemony Arugula: While the pizza bakes, toss the arugula with olive oil, lemon juice, salt, and pepper to create a fresh and tangy salad.
- Finish and Serve: Once the pizza is baked, remove it from the oven. Drizzle with olive oil, then top with the lemony arugula, and finish with freshly cracked black pepper for seasoning.
- Slice and Serve: Slice the pizza into portions and serve immediately to enjoy the perfect combination of warm, creamy cheese and bright arugula.
Notes
- You can substitute burrata with fresh mozzarella if burrata is unavailable.
- For a crispier crust, use a preheated pizza stone or baking steel.
- Adjust the amount of lemon juice in the pesto and arugula dressing according to your taste preference.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add crushed red pepper flakes for a bit of heat.
