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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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