Description
This Artichoke Pesto and Burrata Pizza is a flavorful twist on traditional pizza, featuring a creamy pesto base, rich burrata cheese, and a vibrant topping of lemony arugula. It’s the perfect combination of tangy, savory, and fresh, making it a standout dish for any pizza night!
Ingredients
Scale
For the 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
For the 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
For the 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 you’re using a pizza stone, place it in the oven as it preheats.
- Prepare the Pizza Dough:
- Roll out the pizza dough on a floured surface to your desired thickness. Transfer to a baking sheet or pizza stone.
- Assemble the Pizza:
- Spread a generous layer of the artichoke pesto over the pizza dough, leaving a small border around the edges.
- Tear the burrata into pieces and scatter over the pesto. Sprinkle the shredded mozzarella cheese on top.
- Bake the Pizza:
- Bake the pizza for 10–12 minutes, or until the crust is golden and the cheese is bubbly and melted.
- Prepare the Lemony Arugula:
- While the pizza is baking, toss the arugula with olive oil, lemon juice, salt, and pepper.
- Finish and Serve:
- Once the pizza is baked, remove it from the oven and drizzle with olive oil. Top with the lemony arugula, and finish with freshly cracked black pepper.
- Slice and serve immediately.
Notes
- Burrata: Burrata cheese is soft and creamy, perfect for this pizza, but you can substitute with fresh mozzarella if desired.
- Pizza Dough: You can use store-bought dough for convenience or make your own dough for a more homemade touch.
- Arugula: If you prefer a milder taste, you can use spinach or baby kale instead of arugula.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the pizza
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8 g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg