Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe

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If you’re looking to elevate your pizza game to new heights, the Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe is an absolute game-changer. Imagine a golden, crispy crust layered with creamy, vibrant artichoke pesto, luxuriously topped with soft burrata and melty mozzarella. To finish, a fresh, zesty arugula salad dressed with lemon juice adds the perfect bright contrast that makes every bite pop. This pizza isn’t just a meal—it’s a celebration of flavors and textures that come together effortlessly in your own kitchen.

Ingredients You’ll Need

These ingredients are surprisingly simple, yet each one plays a crucial role in delivering the rich, tangy, fresh, and irresistible taste of this pizza. From the savory depth of artichokes to the creamy burrata to the peppery bite of fresh arugula, every element contributes to an unforgettable dish.

• Artichoke hearts: Drained and chopped, they create the base of the pesto with a tender, earthy flavor.
• Parmesan cheese: Adds umami richness and a salty bite to the pesto.
• Olive oil: Provides smoothness and helps bind the artichoke pesto together perfectly.
• Lemon juice: Brings a bright, tangy zing to both the pesto and the arugula dressing.
• Garlic clove: Infuses the pesto with a gentle punch of savory warmth.
• Salt and pepper: Essential seasonings that enhance all the flavors without overpowering them.
• Pizza dough: Whether store-bought or homemade, it’s the sturdy, crispy canvas.
• Burrata cheese: Soft, creamy, and indulgent—we scatter it for dreamy pockets of creaminess.
• Mozzarella cheese: Shredded and melted, it adds that classic stretchy cheese pull we all love.
• Olive oil (for drizzling): Adds a final touch of richness and shine after baking.
• Freshly cracked black pepper: A fragrant spice to finish the pizza and lift every bite.
• Arugula: Peppery and fresh, tossed with olive oil and lemon juice for a lively topping.

How to Make Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe

Step 1: Prepare the Artichoke Pesto

Start by tossing the artichoke hearts, grated Parmesan, olive oil, lemon juice, and garlic clove into a food processor. Blitz everything until you get a smooth, creamy pesto bursting with bright and savory flavors. Season it with salt and pepper so it really sings and is ready to become the foundation of your pizza.

Step 2: Preheat the Oven

Get your oven roaring at 475°F (245°C) to ensure a quick, crisp bake. If you have a pizza stone, place it inside now so it heats up with the oven and gives your crust that irresistible crunch underneath.

Step 3: Roll Out the Pizza Dough

Lightly flour your workspace and roll out the pizza dough to your preferred thickness—thin and crispy or a bit more substantial, it’s up to you. Carefully move the dough onto a baking sheet or your hot pizza stone for the perfect bake.

Step 4: Assemble the Pizza

Generously spread the luscious artichoke pesto all over the dough, leaving a small border around the edges to form a lovely crust. There’s nothing better than that vibrant green layer acting as a lush, tangy bed for the cheese.

Step 5: Add the Cheese

Tear the burrata ball into chunks and distribute them evenly across the pesto. Then sprinkle the shredded mozzarella cheese to create that wonderfully gooey, melty topping that binds everything together.

Step 6: Bake the Pizza

Pop the pizza into your preheated oven and bake for about 10 to 12 minutes. You’re looking for a golden, bubbly crust and cheese that’s perfectly melted and slightly browned at the edges—pure pizza perfection.

Step 7: Toss the Lemony Arugula

While the pizza bakes, whisk together olive oil, lemon juice, salt, and pepper in a bowl and toss your fresh arugula until it’s just coated. This simple salad adds a refreshing contrast that cuts through the richness.

Step 8: Finish and Serve

As soon as your pizza comes out of the oven, drizzle it with olive oil, scatter the lemony arugula over the top, and crack fresh black pepper generously across the surface. Slice it up and serve immediately for the ultimate indulgent, fresh, and flavorful pizza experience.

How to Serve Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe

Garnishes

Adding a sprinkle of chili flakes or toasted pine nuts makes a beautiful garnish to elevate this already stunning pizza. A few shavings of extra Parmesan or a drizzle of balsamic reduction can also add depth and a hint of sweetness that complements the tangy pesto and creamy burrata.

Side Dishes

Pairing this pizza with a light, crisp white wine or a sparkling lemonade can perfectly balance out the richness. As for sides, a simple mixed green salad or a bowl of marinated olives keeps the meal light and fresh without competing with the bold flavors of the pizza.

Creative Ways to Present

Try serving the Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe on a rustic wooden board or slate for a cozy, farmhouse vibe. For a fun twist, cut it into smaller squares for a party platter or serve alongside a small bowl of extra pesto for dipping—everyone loves that!

Make Ahead and Storage

Storing Leftovers

If you happen to have some leftover pizza, store it in an airtight container in the refrigerator for up to 2 days. The arugula topping is best added fresh, so consider removing it before storing and tossing fresh arugula on when ready to eat again.

Freezing

Freezing this pizza isn’t the best option because of the fresh burrata and arugula, which don’t freeze well. However, you can freeze the artichoke pesto separately in a small container for up to a month, so you always have this delicious base ready to go.

Reheating

Reheat slices gently in a skillet over medium heat or pop them into an oven preheated to 375°F until warmed through to keep the crust crispy. Add fresh burrata or arugula afterward to recapture the fresh, creamy toppings this pizza is famous for.

FAQs

Can I use fresh artichokes instead of canned?

Fresh artichokes can work, but they require more prep time—cleaning and cooking them before making the pesto. Canned artichokes offer convenience and a consistent flavor perfect for this recipe’s quick and easy approach.

Is burrata cheese necessary, or can I use something else?

Burrata is key for its creamy, luxurious texture, but fresh mozzarella or even ricotta can be used in a pinch. Just know that the flavor and texture will be slightly different without that rich, oozy center.

How spicy is this pizza?

This pizza is mild and bright with no inherent spice. However, you can add red pepper flakes or a dash of hot sauce after baking if you prefer a bit of heat to balance the creaminess.

Can I make the pesto ahead of time?

Absolutely! The artichoke pesto can be made a day or two in advance and stored in the refrigerator in an airtight container. This makes assembling your pizza even quicker on the day you want to enjoy it.

What kind of pizza dough works best?

Both store-bought and homemade doughs work beautifully for this recipe. A thin crust dough highlights the toppings, while a thicker dough adds more chew and substance. Choose based on your preference—it’s delicious either way!

Final Thoughts

It’s hard not to fall in love with the Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe—it’s vibrant, creamy, bright, and utterly satisfying. Whether it’s a cozy night in or you’re entertaining friends, this pizza brings a fresh twist to a beloved classic. Give it a try and prepare to have a new favorite on your dinner rotation!

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