If you’re looking for a pizza experience that feels both fresh and indulgent, let me introduce you to the glorious Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe. This dish perfectly marries the creamy richness of burrata with tangy artichoke pesto and bright, zesty arugula tossed in lemon juice. It’s a vibrant, vegetable-forward pizza that’s as visually inviting as it is delicious, transforming a familiar favorite into something truly special and memorable for any occasion.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, but each one plays a critical role in building layers of flavor, texture, and color in this Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe. From the tender artichoke hearts to the luscious burrata, every element shines beautifully.
- 1 pound pizza dough: This is your canvas—store-bought or homemade, it should be fresh and elastic for the perfect crust.
- 1/2 cup artichoke pesto: Adds a bright, herby punch packed with savory depth.
- 1 (14-ounce) can or jar artichoke hearts, drained and quartered: These tender morsels create texture and a subtle tang.
- 6–8 ounces burrata cheese: The star of creaminess that melts slightly, making every bite dreamy.
- 1/2 teaspoon crushed red pepper flakes (optional): Sprinkled for a tiny kick of heat that balances richness.
- Olive oil for brushing: Ensures a golden, irresistibly crisp crust edge.
- 2 cups baby arugula: The peppery freshness that contrasts beautifully with the creamy cheese.
- 1 tablespoon olive oil: Gently dresses the arugula for a silky coating.
- 1 tablespoon fresh lemon juice: Injects vibrant citrus brightness into the salad topping.
- Salt and black pepper to taste: Enhances all flavors and seasons the arugula perfectly.
How to Make Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to a high temperature of 475°F (245°C), which is key to that ideal crisp crust. Place a pizza stone or heavy baking sheet inside to get piping hot. A hot surface is a game-changer, offering that perfectly blistered bottom you crave.
Step 2: Shape the Dough
On a clean, floured surface, roll or gently stretch your pizza dough into a 12-inch circle. This size allows for generous toppings without compromise. Transfer it to a piece of parchment paper for an easy transfer later. Brush the dough edges lightly with olive oil; this will help achieve a golden, crackling crust that’s impossible to resist.
Step 3: Add the Artichoke Pesto and Hearts
Spread the artichoke pesto evenly over the dough’s surface, leaving a little border for the crust. This pesto is where flavor magic happens—each herbaceous bite complements the mild dough and creamy cheese. Now, scatter the quartered artichoke hearts evenly atop the pesto for delightful bursts of flavor and pleasing color.
Step 4: Bake to Perfection
Slide the pizza, parchment and all, onto the hot pizza stone or baking sheet. Bake for 10 to 12 minutes, watching carefully for a golden, crisp crust and slightly browned edges. The high heat ensures a chef-quality bake in your own kitchen, sealing in fresh flavors and textures.
Step 5: Finish with Burrata and Pepper Flakes
Once out of the oven, gently tear your burrata into chunks and scatter it across the hot pizza. The warmth will soften the cheese, creating creamy pockets that melt right into the other toppings. For a lovely contrast, sprinkle crushed red pepper flakes if you want a subtle heat that sparks excitement on your palate.
Step 6: Toss and Add the Lemony Arugula
In a small bowl, combine baby arugula with olive oil, fresh lemon juice, salt, and pepper. This simple lemony dressing elevates the peppery greens, balancing the creamy, rich pizza beneath. Pile this refreshing salad on top just before serving, adding brightness and a lively crunch to each slice.
How to Serve Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe
Garnishes
For an extra pop of flavor, consider drizzling a touch of aged balsamic glaze over the pizza just before serving. This adds a sweet and tangy depth that pairs exquisitely with the artichokes and burrata. A few shavings of Parmesan or a handful of fresh basil leaves can also enhance appearance and taste, bringing an herbaceous aroma that’s hard to resist.
Side Dishes
This pizza is a star on its own, but pairing it with a crisp, light salad such as a simple fennel and citrus salad or a chilled white wine spritzer complements the lemony arugula beautifully. Roasted garlic or herb-infused olives can also serve as a fun and flavorful appetizer to round out your meal.
Creative Ways to Present
Serve slices on rustic wooden boards for a casual vibe, or plate individual slices with a drizzle of olive oil and a scatter of microgreens for a more refined presentation. For an impressive twist, try overlapping pizza slices in a circular pattern on a large platter with the arugula salad placed artistically on the side, perfect for sharing and mingling.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, allow the pizza to cool completely before wrapping tightly in plastic wrap or placing in an airtight container. Stored in the refrigerator, it will keep well for up to 2 days without sacrificing too much freshness or flavor.
Freezing
While this pizza is best fresh, you can freeze leftover slices wrapped individually in plastic wrap and then foil. Freeze for up to one month. Thaw in the refrigerator overnight before reheating to maintain texture and taste.
Reheating
Reheat slices gently in a preheated oven at 375°F (190°C) for about 8 to 10 minutes until warmed through and the crust crisps up again. Avoid microwaving if you want to preserve the crispiness and prevent the arugula topping from wilting prematurely.
FAQs
Can I use store-bought pesto for this pizza?
Absolutely! Store-bought artichoke pesto works wonderfully here. Just look for a high-quality option with fresh ingredients to keep the flavors bright in your Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe.
What can I substitute for burrata if I can’t find it?
If burrata is unavailable, fresh mozzarella or ricotta cheese make delicious alternatives. They won’t have quite the same creamy texture, but they’ll still add rich, milky goodness that complements the artichoke and pesto.
Is this pizza vegetarian?
Yes! This recipe is completely vegetarian but still packed with flavor and richness. You can keep it vegetarian or add extras like prosciutto or shaved Parmesan if you like.
Can I prepare any part of this pizza ahead of time?
You can prepare the artichoke pesto and lemony arugula salad ahead, but the pizza itself is best assembled and baked fresh to enjoy that crisp crust and warm, melted cheese.
How spicy is the pizza with the red pepper flakes?
The crushed red pepper flakes add just a hint of warmth, not overwhelming heat. They’re optional and can be adjusted to suit your personal spice preference in this Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe.
Final Thoughts
This Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe captures such a wonderful balance of creamy, tangy, fresh, and crisp that every bite tastes like a small celebration. It’s the kind of dish you’ll keep coming back to because it’s both easy to make and endlessly impressive. I truly hope you give it a try soon—your pizza night will never be the same!
Print
Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This Artichoke Pesto and Burrata Pizza with Lemony Arugula is a deliciously fresh and gourmet flatbread featuring a crispy golden crust topped with creamy burrata, tangy artichoke pesto, and quartered artichoke hearts. Finished with a zesty lemony arugula salad tossed in olive oil and fresh lemon juice, this Italian-inspired main course pizza offers a perfect balance of rich flavors and freshness.
Ingredients
Pizza
- 1 pound pizza dough (store-bought or homemade)
- 1/2 cup artichoke pesto (store-bought or homemade)
- 1 (14-ounce) can or jar artichoke hearts, drained and quartered
- 6–8 ounces burrata cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
- Olive oil for brushing
Lemony Arugula
- 2 cups baby arugula
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up thoroughly for a perfect crispy crust.
- Prepare Dough: On a floured surface, roll or stretch the pizza dough into a 12-inch circle. Transfer the dough onto a piece of parchment paper for easier handling, then lightly brush the edge of the dough with olive oil to help it brown nicely.
- Add Toppings: Evenly spread the artichoke pesto over the dough, leaving a small border around the edges. Arrange the quartered artichoke hearts evenly over the pesto layer.
- Bake Pizza: Transfer the pizza on the parchment paper onto the preheated pizza stone or baking sheet. Bake for 10–12 minutes until the crust is golden brown and crisp.
- Add Burrata and Red Pepper: Remove the pizza from the oven and gently tear the burrata cheese over the hot pizza so it begins to melt. Sprinkle crushed red pepper flakes on top if desired for a hint of spice.
- Prepare Lemony Arugula: In a small bowl, toss the baby arugula with olive oil, fresh lemon juice, salt, and black pepper to make a bright and zesty salad.
- Serve: Pile the lemony arugula on top of the pizza just before serving. Slice the pizza and enjoy immediately while warm.
Notes
- If burrata is unavailable, substitute with fresh mozzarella or ricotta cheese for a similar creamy texture.
- For extra indulgence, add shaved Parmesan cheese or thin slices of prosciutto on top before serving.
- A drizzle of balsamic glaze complements this pizza with a sweet-savory finish.
