Description
This Artichoke Pesto and Burrata Pizza with Lemony Arugula is a vibrant and flavorful homemade pizza featuring a creamy artichoke pesto base, luscious burrata cheese, and fresh shredded mozzarella. Topped with a zesty lemony arugula salad, this pizza offers a perfect balance of creamy, tangy, and peppery flavors, baked to a golden crust in under 15 minutes.
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 drained and chopped artichoke hearts, grated Parmesan cheese, olive oil, lemon juice, and garlic clove. Process the mixture until smooth. Season with salt and pepper to taste to enhance the flavor.
- Preheat the Oven: Set your oven to 475°F (245°C). If available, place a pizza stone in the oven during preheating to ensure an evenly baked crust.
- Prepare the Pizza Dough: On a floured surface, roll out the pizza dough to your preferred thickness. Transfer the rolled dough onto a baking sheet or preheated pizza stone for baking.
- Assemble the Pizza: Spread a generous layer of the prepared artichoke pesto evenly over the pizza dough, leaving a small border around the edges to form the crust.
- Add Cheese Toppings: Tear the burrata cheese into pieces and scatter them over the pesto layer. Then, sprinkle the shredded mozzarella cheese evenly on top to add a delicious melty texture.
- Bake the Pizza: Place the pizza in the preheated oven and bake for 10 to 12 minutes, or until the crust turns golden brown and the cheeses are bubbly and melted.
- Prepare the Lemony Arugula: While the pizza is baking, toss the fresh arugula with olive oil, lemon juice, salt, and pepper to create a light and tangy salad topping.
- Finish and Serve: Remove the baked pizza from the oven and drizzle with olive oil. Top the pizza with the lemony arugula and finish with freshly cracked black pepper for added flavor and aroma.
- Slice and Serve: Cut the pizza into slices and serve immediately while the cheese is warm and the crust is crisp.
Notes
- You can use store-bought pizza dough for convenience or homemade dough for a fresh touch.
- For an extra crispy crust, use a pizza stone preheated in the oven.
- The burrata cheese adds a creamy texture; if unavailable, fresh mozzarella can be a substitute.
- Adjust the lemon juice in the pesto and arugula salad to your taste preference for more tanginess.
- Leftover pizza can be refrigerated and reheated, but it’s best enjoyed fresh.
