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
Scale
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.
