Artichoke, Pesto, and Burrata Pizza with Lemony Arugula
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!
Ingredients
Main Pizza
- 1/2 lb pizza dough - homemade or store-bought
- 1/3 cup basil pesto - homemade or store-bought
- 1/2 cup green olives - roughly chopped
- 1 cup Baby Spinach - roughly chopped
- 1 jar (12 oz) Marinated Artichoke Hearts - drained and roughly chopped
- 8 oz Burrata Cheese - about 2-3 balls (add after baking)
Dressing
- 2 Tbsp extra virgin olive oil - Plus more for drizzling
- 2 tsp lemon zest
- 1 Tbsp Lemon juice - fresh
- crushed red pepper flakes - to taste
- kosher salt and black pepper - to taste
Salad Topping
- 2 cups Baby Arugula
- 1/2 cup fresh basil leaves - roughly chopped
- 2 Tbsp Fresh Dill - roughly chopped
- 2 Tbsp Toasted Pine Nuts
Instructions
- If baking in a home oven, preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil. (See note below for instructions for baking in a wood fired oven.)
- On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 10-12 inch circle.) Transfer the dough to the prepared baking sheet.
- Spread the dough with pesto and top evenly with olives, spinach, and artichokes.
- Transfer to the oven and bake for 10-15 minutes or until the crust is golden.
- Meanwhile, in a medium bowl, whisk together the olive oil, lemon zest, lemon juice, and a pinch each of salt, pepper, and crushed red pepper.
- Add the arugula, basil, dill, and pine nuts and toss to combine.
- Remove the pizza from the oven and top with burrata. Allow the burrata to sit on the pizza and warm through, about 5 minutes. Drizzle with olive oil and add a pinch of kosher salt and cracked black pepper.
- Top with arugula. Enjoy!