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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!
Prep Time 15 mins
Cook Time 10 mins
Servings 4


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)


  • 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


  • 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!