Name: Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Italian-Inspired
Ingredients: 1 ball pizza dough (store-bought or homemade); 1/2 cup artichoke pesto; 1 cup shredded mozzarella cheese; 1 ball burrata cheese (torn into chunks); 1/2 cup marinated artichoke hearts (quartered); 1/4 teaspoon crushed red pepper flakes (optional); 2 cups arugula; 1 tablespoon olive oil; 1 teaspoon fresh lemon juice; Salt and pepper to taste; Cornmeal or flour (for dusting)

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If you’re looking for the kind of pizza that turns an ordinary night into something a little bit special, this Artichoke Pesto and Burrata Pizza with Lemony Arugula is genuinely it. Imagine a golden, bubbly crust layered with dreamy artichoke pesto, tender morsels of mozzarella, juicy artichoke hearts, and creamy dollops of burrata. But then—right before you slice in—a tangy, lemony tangle of arugula gets piled on top, adding serious freshness and color to every single bite. Whether you’re making this for a cozy date night or a fun gathering with friends, this recipe is a wonderful way to wow your tastebuds with layers of flavor and texture you’ll crave again and again.

Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this pizza is that each ingredient has a delicious job to do, even though the list is down-to-earth and simple. Every choice—from the sharp lemon in the arugula to the milky richness of burrata—makes the Artichoke Pesto and Burrata Pizza with Lemony Arugula uniquely vibrant and satisfying. Here’s what you’ll need and why:

Pizza dough: Use store-bought for ease or homemade for a personal touch—either way, stretch it to your favorite thickness.
Artichoke pesto: This brings an earthy, herby punch as the pizza’s base; store-bought or homemade both work.
Shredded mozzarella cheese: Melty and mild, this cheese ensures every bite is creamy and ties the toppings together.
Burrata cheese: Torn into pieces, burrata adds luxurious creaminess and gives the pizza its signature gourmet finish.
Marinated artichoke hearts: These provide tang and tender bites, complementing the pesto beautifully.
Crushed red pepper flakes (optional): Sprinkle for gentle heat to balance the richness of the cheese.
Arugula: Fresh, peppery, and the backbone of the zesty salad topping.
Olive oil: Extra-virgin is best for tossing the arugula and adding a little gloss.
Fresh lemon juice: That squeeze of brightness brings the whole pizza to life.
Salt and pepper: Essential for seasoning the salad and making all the flavors pop.
Cornmeal or flour: For dusting your surface and pizza peel, ensuring your crust doesn’t stick and gets delightfully crisp.

How to Make Artichoke Pesto and Burrata Pizza with Lemony Arugula

Step 1: Preheat and Prep

Start by preheating your oven to a hot 475°F, and slide your pizza stone or baking sheet in as it heats. Preheating the stone is a trick that delivers an irresistibly crisp bottom crust once your pizza hits that scorching surface.

Step 2: Shape the Dough

On a lightly floured surface (or parchment for less mess), gently roll or stretch your dough into a large round, roughly 10 to 12 inches across. If you like a rustic look, don’t worry about perfect circles. Dust a pizza peel or secondary baking sheet with cornmeal or flour which makes transferring your dough to the hot oven super smooth—no sticky disasters here!

Step 3: Layer on the Goodness

Spread the artichoke pesto in an even layer over the stretched dough, leaving just enough border for those irresistible crusty edges. Sprinkle the mozzarella cheese over top, then artfully distribute the marinated artichoke hearts. If your crowd loves a little heat, now’s the moment to sprinkle on some crushed red pepper flakes.

Step 4: Bake to Golden Perfection

Slide your loaded pizza onto the preheated stone or sheet and bake for 10 to 12 minutes. Keep an eye on it—what you’re looking for is a golden, puffy crust and cheese that’s gloriously bubbling. The kitchen will smell dreamy at this point!

Step 5: Finish with Burrata

Fresh from the oven, dot the bubbling pizza with torn burrata cheese. The warmth will just start to melt the centers, making every bite oozy and decadent—the true joy of Artichoke Pesto and Burrata Pizza with Lemony Arugula.

Step 6: Toss and Top with Lemony Arugula

In a separate bowl, quickly toss the arugula with olive oil, fresh lemon juice, and a pinch of salt and pepper. The lemon brightens things up and the oil makes the greens shine. Pile your lemony arugula right on top of the warm pizza just before you serve. The contrast of cool, fresh greens over molten cheese is unbeatable!

How to Serve Artichoke Pesto and Burrata Pizza with Lemony Arugula

Garnishes

A little sprinkle of flaky sea salt, an extra drizzle of olive oil, or a scatter of freshly cracked black pepper will set your Artichoke Pesto and Burrata Pizza with Lemony Arugula over the top. For a pop of color, grate a bit of lemon zest right before serving.

Side Dishes

Keep sides simple—think a marinated olive bowl, roasted cherry tomatoes, or a crisp white bean salad. Each pairs beautifully without distracting from your star pizza. If you’re in the mood, a chilled glass of Sauvignon Blanc or a light Italian red is perfection.

Creative Ways to Present

Slice the pizza into elegant squares for an appetizer platter, or serve whole with mini salad tongs for a showstopping main. Mini versions of the Artichoke Pesto and Burrata Pizza with Lemony Arugula make cute party bites—just use smaller rounds of dough!

Make Ahead and Storage

Storing Leftovers

If there are any slices left (hard to imagine!), tuck them into an airtight container in the fridge. Because of the delicate burrata and fresh greens, for best quality, enjoy leftovers within one to two days.

Freezing

While Artichoke Pesto and Burrata Pizza with Lemony Arugula is best fresh, you can freeze the baked pizza base (without the burrata or arugula topping) for up to a month. Defrost, reheat, and add the finishing touches post-oven.

Reheating

To reheat, pop slices onto a baking sheet in a 375°F oven until hot and crispy. Hold off on adding any fresh arugula until after they’re warmed for the best contrast in textures and flavor.

FAQs

Can I use a different cheese if I can’t find burrata?

Absolutely! While burrata adds extra creaminess, fresh mozzarella or even dollops of ricotta can give you that lovely contrast of melty and creamy. The pizza will be delicious either way.

Is it okay to use regular basil pesto if I can’t find artichoke pesto?

Yes, basil pesto will work just fine and bring a classic flavor to the Artichoke Pesto and Burrata Pizza with Lemony Arugula. You’ll still get a punchy herby base—just with a more familiar twist.

How do I keep the pizza from getting soggy?

Preheating the pizza stone or baking sheet is key for a crisp crust, and keeping the arugula off until just before serving prevents any wilting or sogginess from the greens.

Can I make the dough ahead of time?

Definitely—pizza dough can be made a day or two in advance and kept in the fridge. Just make sure it comes to room temperature before you stretch and shape.

What’s the best way to get a restaurant-style char on my pizza at home?

A blazing-hot oven plus a pizza stone are your secret weapons. If you really want that charred bottom, use the broiler for the last minute or two, watching closely so nothing burns.

Final Thoughts

There’s just something magical about Artichoke Pesto and Burrata Pizza with Lemony Arugula—every slice feels both comforting and thrillingly different. Whether you’re making it for a weeknight dinner or a festive get-together, you’ll be shocked at how easy it is to create that perfect combination of crispy crust, verdant greens, and lush cheese right in your own kitchen. I can’t wait for you to try it!

Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe

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4.9 from 4 reviews

Author: admin
Total Time: 27 minutes
Yield: 2–3 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of this Artichoke Pesto and Burrata Pizza topped with zesty Lemony Arugula. A gourmet twist on a classic pizza that is sure to impress.

Ingredients

Scale

Pizza:

1 ball pizza dough (store-bought or homemade)
1/2 cup artichoke pesto
1 cup shredded mozzarella cheese
1 ball burrata cheese (torn into chunks)
1/2 cup marinated artichoke hearts (quartered)
1/4 teaspoon crushed red pepper flakes (optional)

Lemony Arugula:

2 cups arugula
1 tablespoon olive oil
1 teaspoon fresh lemon juice
Salt and pepper to taste
Cornmeal or flour (for dusting)

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Instructions

Preheat oven: Preheat oven to 475°F and place a pizza stone or baking sheet inside to heat.
Prepare dough: Roll or stretch the dough into a 10–12 inch round on a floured surface. Transfer to a pizza peel sprinkled with cornmeal or flour.
Add toppings: Spread artichoke pesto, mozzarella, artichoke hearts, and red pepper flakes on the dough. Bake for 10–12 minutes.
Finish and serve: Top with burrata. Toss arugula with olive oil, lemon juice, salt, and pepper. Pile dressed arugula on the pizza before serving.