Artichoke, Pesto, and Burrata Pizza with Lemony ArugulaApr 29, 2021Posted by guestchefPrint
Ever craved a vegetarian pizza, but wanted it to be flavorful and filling too? You are in luck. This combination from Half Baked Harvest checks all of the boxes! You can pair it with a whole wheat crust for a heartier taste or a 00 flour crust for a lighter texture.
One of the specialty items in this recipe is burrata cheese. Burrata is a bit like mozzarella on the outside, but creamy ricotta on the inside, and it softens beautifully from the residual heat of the pizza after it comes out of the oven. You can now find burrata at many grocery stores that have a larger cheese section, or if you are having trouble finding it, you can substitute fresh mozzarella. (If using mozzarella, add it before baking the pizza for best results.)
Note: Be sure to toss the arugula in the homemade lemon dressing recipe included below for the fullest flavor profile. It is well worth the few extra steps needed to make it, and it really adds the zip and zing that balances the artichoke hearts and other elements!
CLICK HERE for Tieghan Gerard’s full blog, preparation tips, and a breakdown of the steps in this recipe.
Prefer to watch a video of making this recipe? Click the image below!
A spring or summer vegetarian pizza that pops off the deck. It features the earthiness of artichoke hearts and olives, the brightness of pesto, the smoothness of burrata, and the lemony-peppery zing of dressed arugula for flavor perfection!
Note: If baking your pizza in a wood fired oven, increase the temperature to approx. 600-650 degrees F, or to your desired pizza baking temperature. You can bake directly on the floor of the oven. Be sure to reduce your baking time to approx. 3 minutes, depending on the oven temperature and the thickness of your crust.