Zesty Artichoke Pesto And Burrata Pizza With Lemony Arugula Recipe

Crafting an artichoke pesto and burrata pizza brings pure culinary magic to your kitchen.

Creamy cheese and zesty greens create a symphony of flavors waiting to dance on your plate.

Mediterranean ingredients blend seamlessly in this unexpected combination.

Silky burrata melts into golden crust corners while bright arugula adds a peppery contrast.

Weeknight dinners suddenly feel like gourmet experiences with minimal effort.

Simple techniques transform ordinary ingredients into something extraordinary.

Toppings and Sips for Burrata Pizza

• Savor Complementary Wine Pairings: Crisp Pinot Grigio brings out the creamy burrata's richness while cutting through the tangy artichoke pesto, creating a refreshing balance.
• Craft Perfect Side Salad: Prepare a light Mediterranean-inspired salad with cucumber, kalamata olives, and feta cheese that echoes the pizza's herbal and zesty flavors.
• Match Sparkling Beverage: Select a chilled prosecco or sparkling white wine to complement the lemony arugula's bright notes and enhance the pizza's overall delicate texture.
• Enhance with Herb Garnish: Scatter fresh basil or chopped parsley over the pizza to amplify the herbal undertones and add a vibrant green visual appeal.

Burrata Pizza Veggie and Topping Ideas

• Gluten-Free Cauliflower Crust Variation: Replace traditional pizza dough with a cauliflower crust for a low-carb, gluten-free option that maintains the delicious artichoke and burrata flavors.
• Vegan Cashew Cheese Alternative: Swap burrata with homemade cashew cheese and use a plant-based pesto to create a dairy-free version that's creamy and satisfying.
• Mediterranean Herb-Infused Version: Add dried oregano, thyme, and za'atar to the artichoke pesto for an extra layer of Mediterranean-inspired flavor and aromatic complexity.
• Protein-Packed Chicken Addition: Top the pizza with grilled chicken strips before baking to increase protein content and create a more substantial meal option.

FAQs

• What is artichoke pesto, and how is it different from traditional pesto?

Artichoke pesto is a creamy spread made from blended artichoke hearts, herbs, garlic, olive oil, and sometimes cheese. Unlike traditional basil pesto, it offers a milder, earthier flavor with a smoother texture.

• Can I make this pizza if I'm lactose intolerant?

You’ll need to substitute burrata with a dairy-free alternative like vegan cheese or cashew-based cheese. Use plant-based Parmesan or nutritional yeast to maintain the cheesy flavor profile.

• Do I need special equipment to make this pizza?

A pizza stone or baking sheet works well. Parchment paper helps transfer the pizza easily. A standard home oven is sufficient for creating a delicious crispy crust.

• How do I know when the pizza is perfectly cooked?

Look for a golden-brown crust and bubbly, melted cheese. The edges should be crispy, and the center should look set. Typically, 10-12 minutes at 475°F achieves the perfect result.

Burrata Pizza Meets Artichoke Pesto and Peppery Greens

• Elevate Home Cooking: Create restaurant-quality pizza with minimal professional kitchen skills, transforming simple ingredients into a gourmet meal at home.
• Quick Weeknight Wonder: Prepare this entire pizza in less than 30 minutes, perfect for busy professionals or families craving delicious yet speedy dinners.
• Customizable Crowd-Pleaser: Easily adapt the recipe by swapping ingredients like switching arugula for spinach or adding prosciutto for extra protein, making it versatile for different taste preferences.
• Impressive Entertaining Option: Serve this elegant pizza at dinner parties or casual gatherings, guaranteeing a sophisticated dish that looks and tastes like it's from a high-end Italian restaurant.

Artichoke Pesto and Burrata Pizza with Lemony Arugula Ingredients

• Pizza Dough: Soft and stretchy base for the pizza, homemade or store-bought works well, choose a high-quality dough for best results.
• Olive Oil: Helps create a golden, crispy crust and adds rich flavor, extra virgin recommended.

• Artichoke Pesto: Creamy and tangy sauce that provides unique flavor, choose a smooth, well-balanced pesto.
• Burrata, Parmesan Cheese: Creamy, rich cheese combination, fresh burrata adds luxurious texture, choose high-quality Italian cheeses.

• Arugula: Peppery green that adds freshness and brightness, select crisp and vibrant leaves.
• Lemon: Provides zesty citrus notes, both juice and zest enhance the overall flavor profile.
• Salt, Black Pepper: Essential seasonings that balance and elevate the pizza's taste.
• Red Pepper Flakes, Fresh Basil: Optional garnishes that add heat and herbal notes, use to personal preference.

Pizza Instructions with Artichoke Pesto and Burrata

Step 1: Fire Up the Oven

Set your oven to a blazing 475°F (245°C).

Place a pizza stone or baking sheet inside to get scorching hot, guaranteeing a perfectly crisp crust that’ll make your taste buds dance.

Step 2: Shape the Dough

Dust your work surface with flour and roll out the pizza dough into a thin, gorgeous circle about 1/4 inch thick.

Gently transfer the dough onto parchment paper for smooth maneuvering.

Step 3: Layer the Deliciousness

• Olive oil (for brushing)
• Artichoke pesto
• Burrata cheese
• Parmesan cheese

Lovingly brush the dough’s edges with olive oil.

Spread the artichoke pesto across the surface, leaving a small border.

Tear the burrata into delicate pieces and scatter them around.

Shower the pizza with grated Parmesan for an extra flavor punch.

Step 4: Bake to Perfection

Slide the pizza (parchment paper and all) onto the blazing hot pizza stone.

Bake for 10-12 minutes until the crust turns golden and the cheese bubbles with excitement.

Step 5: Dress the Arugula

• Arugula
• Olive oil
• Lemon juice
• Lemon zest
• Salt
• Pepper

Toss the arugula with these zesty ingredients, creating a bright and tangy topping.

Step 6: Final Flourish

Pull the pizza from the oven and let it rest for 2-3 minutes.

Crown it with the lemony arugula.

For extra flair, sprinkle some crushed red pepper flakes, shaved Parmesan, or fresh basil leaves.

Step 7: Slice and Celebrate

Cut into wedges and serve immediately.

Prepare for a flavor explosion that’ll make your meal unforgettable!

Pizza Oven Tips for Burrata and Artichoke Perfection

• Heat the pizza stone or baking sheet in the oven before placing the pizza to achieve an extra crispy, restaurant-style crust with golden edges.
• Roll the dough evenly to 1/4 inch thickness on a floured surface, ensuring a thin, consistent base that cooks uniformly and prevents soggy centers.
• Distribute burrata gently and avoid overheating to maintain its creamy texture, preventing the delicate cheese from becoming tough or rubbery during baking.
• Dress arugula just before serving to keep leaves fresh and crisp, using a light touch of lemon and olive oil to complement the rich pizza flavors.
• Experiment with additional toppings like red pepper flakes, fresh herbs, or extra Parmesan to personalize the pizza and add exciting taste dimensions.

Save Artichoke Pesto and Burrata Pizza Leftovers

• Store leftover pizza slices in an airtight container within 2 hours of cooking. Place parchment paper between layers to prevent sticking. Refrigerated pizza stays fresh for 3-4 days.
• Preheat oven to 375°F. Place pizza slices on a baking sheet and warm for 5-7 minutes until cheese melts and crust crisps. Avoid microwaving to maintain crispiness.
• Warm pizza in a nonstick skillet over medium-low heat. Cover with a lid for 3-4 minutes to restore crispy bottom and melt cheese evenly.
• Wrap individual slices tightly in plastic wrap, then aluminum foil. Freeze up to 2 months. Thaw in refrigerator overnight before reheating.

Artichoke Pesto And Burrata Pizza With Lemony Arugula Recipe

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4.6 from 15 reviews

• Total Time: 27 minutes
• Yield: 4 1x

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Description

Homemade artichoke pesto and burrata pizza delivers Mediterranean magic on a crisp crust, crowned with peppery arugula and tangy lemon. Crisp, creamy, and utterly irresistible, this pizza invites you to savor each luxurious bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 ball pizza dough
• 68 grams (2.4 ounces) burrata cheese
• 1/2 cup artichoke pesto

Cheese and Seasoning:

• 1/4 cup grated Parmesan cheese
• Salt
• Black pepper

Garnish and Finishing Ingredients:

• 2 cups arugula
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Zest of 1/2 lemon
• Crushed red pepper flakes
• Shaved Parmesan
• Fresh basil leaves
• Olive oil (for brushing)

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Instructions

1. Transform the pizza stone or baking sheet into a scorching platform by heating the oven to 475°F (245°C), creating the perfect environment for a crisp foundation.
2. Gently stretch and shape the pizza dough on a flour-dusted surface, aiming for a delicate 1/4-inch thickness. Carefully transfer the malleable canvas onto parchment paper for seamless maneuvering.
3. Delicately brush the dough’s perimeter with olive oil, creating a golden border. Lavishly spread the artichoke pesto across the surface, preserving a small untouched boundary. Artfully scatter torn burrata and generously dust with Parmesan cheese.
4. Slide the parchment-backed pizza onto the preheated surface, allowing it to transform for 10-12 minutes. Watch for a golden crust and bubbling cheese that signals culinary perfection.
5. Craft a vibrant arugula topping by whisking olive oil, bright lemon juice, fragrant zest, and a sprinkle of salt and pepper. Gently massage the greens to absorb the zesty dressing.
6. Rescue the pizza from intense heat, allowing a brief moment of rest. Crown the creation with the dressed arugula, optionally embellishing with crushed red pepper flakes, delicate Parmesan shavings, or fresh basil leaves.
7. Slice the masterpiece and serve immediately, presenting a harmonious blend of creamy, tangy, and fresh flavors that dance on the palate.

Notes

• Swap burrata with vegan mozzarella for a plant-based version that maintains creamy texture and melting qualities.
• Enhance gluten-free options by using cauliflower or chickpea flour pizza crust for a lighter alternative that complements artichoke flavors.
• Pre-roast artichoke hearts briefly to intensify their nutty, caramelized taste and remove excess moisture before spreading on pizza.
• Create a quick homemade pesto by blending artichoke hearts with basil, garlic, pine nuts, and olive oil for a more vibrant, fresh flavor profile.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 38 g
• Saturated Fat: 18 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 24 g
• Cholesterol: 90 mg