Artichoke Burrata Pizza

When I first stumbled upon the idea of making Artichoke Burrata Pizza, I knew I had to try it. The combination of creamy burrata, savory artichokes, and a vibrant lemon basil pesto sounded like a heavenly match! It was a chilly spring evening, and the thought of pulling a delectable pizza from the oven instantly made my kitchen feel warm and inviting. I could already envision the golden cheese bubbling away, filling my home with irresistible aromas that would make anyone’s mouth water. Gathering my fresh ingredients, I felt inspired and excited to create something that would not only satisfy my own cravings but also impress my friends during our next get-together.

Every bite of this pizza tells a story of flavors coming together in perfect harmony. The combination of chewy crust, creamy cheese, and bright, fresh toppings isn’t just delightful; it’s a celebration of spring. As the days grow longer and warmer, I find myself gravitating towards lighter, more vibrant dishes, and this pizza truly embodies that shift in seasons.

The beauty of Artichoke Burrata Pizza lies in its versatility. Whether you’re enjoying it as a casual weeknight dinner or serving it up at a festive gathering, it’s a recipe that adapts to any occasion. The playful interplay between the rich burrata and zesty lemon pesto creates a dish that’s not only delicious but also visually stunning. Trust me, your friends and family will be raving about this pizza long after the last slice is gone!

So, let’s roll up our sleeves and dive into this culinary adventure together. I promise you, the joy of making Artichoke Burrata Pizza will leave you eagerly anticipating your next pizza night!

FAQ

Conclusion

The Artichoke Burrata Pizza is truly a standout dish that combines creamy textures and rich flavors, making it a great addition to any meal. I encourage you to try this recipe and savor every bite as it captures the essence of fresh ingredients. It’s perfect for any occasion, whether you’re hosting friends, enjoying a family dinner, or simply indulging in a tasty pizza night at home. You won’t be disappointed, and I can’t wait for you to experience this delicious creation yourself!

Artichoke Burrata Pizza

The ultimate comfort food, Artichoke Burrata Pizza combines creamy burrata with savory artichokes and zesty lemon basil pesto. Perfect for a cozy night in or a gathering with friends, this delightful recipe will have you craving pizza tonight!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/8 cups warm water
• 3 teaspoons active dry yeast
• 1 tablespoon honey
• 1 tablespoon olive oil
• 3 cups all-purpose flour
• 1 teaspoon salt
• 4 cups fresh basil
• 1 lemon zest freshly grated and juiced
• 1/2 cup finely grated asiago cheese
• 1/4 cup toasted pine nuts
• 3 cloves garlic
• 1/2 to 3/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 4 ounces freshly grated provolone cheese
• 2 balls burrata cheese
• 1 12 ounce jar of artichoke hearts, drained (these grilled are my fave)
• a few fresh basil leaves for garnish

Equipment

• Frying Pan
• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Mixing Bowl
• Food Processor
• Grater
• Blender
• Oven

Method

 

1. In a large bowl, combine water, yeast, honey, and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes.
2. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky.
3. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes.
4. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1 1/2 hours.
5. After the dough has risen, punch it down and place it back on the floured surface.
6. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza pan. Place the towel back over the dough and let sit in the warm place for 10 minutes.
7. Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you're just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
8. Meanwhile, make your pesto! Combine the basil, lemon zest, juice, cheese, pine nuts, and garlic in a food processor. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Start with the 1/2 cup and add the extra if needed to reach the desired consistency. Add the salt, pepper, and pepper flakes and blend again. Taste and season additionally if needed.
9. Spread a few tablespoons of the pesto all over the dough. Top with the grated provolone. Tear apart the balls of burrata and place them all over the dough. Add the artichokes.
10. Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and top with the extra basil and parmesan if you wish. Slice and serve immediately.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to three days.
• Freezing: You can freeze the baked pizza for up to two months. Just make sure to wrap it tightly in foil.
• Variations: Feel free to add other toppings like arugula or sun-dried tomatoes!
• Freshness: Always use fresh basil for the best flavor.
• Cheese melt: Ensure the burrata is at room temperature before baking for the best melt.