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
Scale
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
