If you’re looking for a showstopper that’s every bit as vibrant as it is satisfying, Artichoke Pesto and Burrata Pizza with Lemony Arugula is your new weeknight hero. This pizza combines golden, crackly crust with a blanket of herbaceous artichoke pesto, creamy pools of burrata, and a crowning tumble of bright, lemony arugula. Each bite is a balance of flavors and textures: tangy marinated artichokes, rich cheese, and a zippy salad all in one irresistible slice. Trust me, there’s nothing quite like serving this to friends and family and watching every slice disappear.
Ingredients You’ll Need
This Artichoke Pesto and Burrata Pizza with Lemony Arugula comes together with simple but utterly essential ingredients—the kind that each have a starring role. With just a handful of thoughtfully selected items, you’ll get a pizza that bursts with color, flavor, and texture.
- Pizza Dough: A fresh, high-quality dough gives the pizza its foundation with a chewy, flavorful bite—store-bought works perfectly for a streamlined prep.
- Artichoke Pesto: This creamy, aromatic pesto infuses the pizza with big flavor and a unique twist—homemade or good store-bought both shine here.
- Marinated Artichoke Hearts: Their tanginess and subtle earthiness add layers of flavor and a delightful bite.
- Burrata Cheese: Torn into pieces, burrata brings unmatched creaminess and a touch of luxury to every slice.
- Olive Oil: A light drizzle elevates both the crust and greens and enhances each ingredient’s inherent flavor.
- Fresh Arugula: Peppery and vibrant, arugula is the final fresh flourish atop your pizza.
- Lemon Juice: Just a squeeze enlivens the arugula and brightens every mouthful.
- Salt and Black Pepper: Essential for drawing out flavors and balancing the toppings.
- Red Pepper Flakes (optional): A pinch adds gentle heat and color if you like a spicy kick.
- Flour or Cornmeal: For dusting, which keeps the dough from sticking and gives a crisp, rustic touch to the crust.
How to Make Artichoke Pesto and Burrata Pizza with Lemony Arugula
Step 1: Heat the Oven and Prep
Start by turning your oven to a hot 475°F (245°C), and slide in your pizza stone or baking sheet as it gets scorching hot. Having a preheated surface is the secret to a beautifully crisped crust—this step sets you up for pizza success!
Step 2: Roll Out the Dough
On a lightly floured surface, gently roll your ball of pizza dough into a 12-inch round. If you like a rustic look, don’t stress too much about getting a perfect circle. Carefully transfer the dough onto a piece of parchment paper on a peel or baking sheet so it’s ready for toppings and an easy transfer to the oven.
Step 3: Spread the Artichoke Pesto
Dollop your artichoke pesto onto the dough and spread it evenly right up to the edge, leaving a small border. This pesto is the star of the show, so give your pizza a generous, even coating for maximum flavor in every bite.
Step 4: Add Artichoke Hearts and Olive Oil
Scatter the chopped marinated artichoke hearts across the pesto layer, then lightly drizzle with olive oil. This not only amplifies the artichoke notes but helps everything meld together deliciously as it bakes.
Step 5: Bake to Crispy Perfection
With oven mitts at the ready, carefully transfer your pizza (with the parchment) onto that blazing hot stone or tray. Bake for 10–12 minutes, just until the crust is beautifully golden and crisp. Your kitchen will smell amazing—it’s hard to resist peeking!
Step 6: Top with Burrata
Right out of the oven, tear the burrata into pieces and scatter over the hot pizza. The cheese will melt slightly into dreamy clouds of creaminess, giving each slice that signature gooey texture.
Step 7: Prepare the Lemony Arugula and Finish the Pizza
In a small bowl, toss the fresh arugula with lemon juice, a good drizzle of olive oil, and a little salt and pepper. As soon as the pizza is out of the oven and topped with burrata, pile the arugula salad generously over the top. If you love a little heat, finish with a sprinkle of red pepper flakes. Slice and serve immediately for the ultimate Artichoke Pesto and Burrata Pizza with Lemony Arugula experience!
How to Serve Artichoke Pesto and Burrata Pizza with Lemony Arugula
Garnishes
Just before you serve, you can really make this pizza pop by showering on fresh lemon zest or an extra grind of black pepper. A finishing drizzle of your best olive oil can also amp up the flavor and make the Artichoke Pesto and Burrata Pizza with Lemony Arugula look restaurant-worthy.
Side Dishes
Pair this pizza with a simple green salad, marinated olives, or even a bowl of hearty tomato soup. These sides help keep the meal light and balanced, while the salad and soup add more texture and allow the pizza’s unique flavors to stand in the spotlight.
Creative Ways to Present
For a fun twist, cut the Artichoke Pesto and Burrata Pizza with Lemony Arugula into squares or small wedges and serve as a party appetizer. Or, serve individual mini pizzas for a personalized touch at your next dinner gathering—your guests will love the chef-for-a-night feeling!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra slices (a rare occurrence!), store leftovers in an airtight container in the refrigerator. The arugula may wilt, but the flavors will still shine for up to two days.
Freezing
To freeze, skip topping with arugula and burrata—wrap the baked pizza base and toppings tightly in plastic and foil, and pop it into the freezer for up to two months. Add fresh burrata and lemony arugula after reheating for best results.
Reheating
When you’re ready to enjoy, warm up your pizza on a baking sheet in a 375°F oven until the crust is crisp again and the toppings are warmed through. Top with wait burrata and fresh lemony arugula to recapture that just-baked freshness.
FAQs
Can I use regular pesto instead of artichoke pesto?
Absolutely! While artichoke pesto brings a unique, earthy punch, classic basil pesto works beautifully in a pinch and will still deliver a delicious result for Artichoke Pesto and Burrata Pizza with Lemony Arugula.
Is burrata the same as mozzarella?
No, though they look similar, burrata has a creamy, gooey center that’s richer than standard mozzarella, giving your pizza that signature decadent finish.
Can I make this pizza gluten free?
Definitely—just use your favorite store-bought or homemade gluten-free pizza dough. All the toppings are naturally gluten free, so everyone can enjoy!
What homemade artichoke pesto recipe do you recommend?
It’s simple: blend drained artichoke hearts, a little garlic, fresh basil, lemon juice, parmesan, olive oil, and some nuts (pine nuts or almonds work great) until smooth. It’s a game changer for Artichoke Pesto and Burrata Pizza with Lemony Arugula.
How do I keep the arugula crisp?
Toss the arugula with lemon juice and oil just before serving, then add it to the pizza right as you’re about to serve. This keeps it lively and fresh atop your hot, crispy pie.
Final Thoughts
If you’re craving something out of the ordinary but oh-so-easy to make at home, you absolutely must try Artichoke Pesto and Burrata Pizza with Lemony Arugula. It’s the kind of recipe you’ll come back to again and again, whether you’re feeding family, friends, or just treating yourself to a burst of gourmet goodness—enjoy every slice!
Print
Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2–4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Indulge in the deliciousness of Artichoke Pesto and Burrata Pizza with a zesty Lemony Arugula twist. This gourmet flatbread is a vegetarian delight that combines savory artichoke flavors with creamy burrata and fresh arugula for a truly satisfying meal.
Ingredients
Pizza Dough:
- 1 ball (about 12 oz) pizza dough
Artichoke Pesto:
- 1/2 cup artichoke pesto (store-bought or homemade)
Toppings:
- 1 cup marinated artichoke hearts (drained and chopped)
- 6 oz burrata cheese (torn into pieces)
- 1 tablespoon olive oil
- 2 cups fresh arugula
- juice of 1/2 lemon
- salt and black pepper to taste
- optional red pepper flakes for garnish
- flour or cornmeal for dusting
Instructions
- Preheat Oven: Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
- Prepare Dough: Roll out pizza dough on a floured surface, transfer to parchment-lined peel or sheet.
- Add Pesto: Spread artichoke pesto on dough, top with chopped artichoke hearts, drizzle olive oil.
- Bake: Carefully transfer pizza to hot stone or sheet, bake for 10–12 minutes until golden.
- Finish: Top with burrata, toss arugula with lemon juice, olive oil, salt, and pepper. Pile arugula on pizza, add red pepper flakes if desired. Slice and serve.
Notes
- You can use regular pesto as a substitute for artichoke pesto.
- For extra flavor, consider adding thinly sliced prosciutto post-baking.
- Best enjoyed fresh to savor the creamy burrata and crisp arugula.
Nutrition
- Serving Size: 1 slice (1/6 pizza)
- Calories: 290
- Sugar: 1g
- Sodium: 460mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg
