Artichoke Pesto & Burrata Pizza

Try this Artichoke Pesto & Burrata Pizza with Lemony Arugula for a fresh, flavorful weeknight dinner. Perfect as a light main or shared plate, it comes together quickly and feels special without requiring much effort.

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If you’re looking for a simple yet impressive pizza, this is the one. A golden crust spreads with basil pesto, then gets topped with briny green olives, tender artichokes, and a handful of spinach. Once it comes out of the oven, creamy burrata is torn over the top and finished with a bright lemony arugula salad. The contrast of warm pizza and cool, peppery greens is what makes every bite interesting.

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This pizza works equally well as a weeknight dinner, a casual gathering centerpiece, or a cozy night-in meal. It takes about 25 minutes from start to finish and looks far more elevated than the short timeline suggests.

🍽️ Recipe at a Glance

Detail	What to expect
🥄 Difficulty	Easy; mostly assembly and a short bake
🔪 Prep time	About 15 minutes
🔥 Bake time	10–15 minutes
⏱️ Total time	About 25 minutes
🍽️ Yield	4 servings (one 10–12 inch pizza)
🥧 Texture	Crisp golden crust with creamy burrata and a bright, fresh salad topping
💡 Best tip	Add the burrata and arugula salad only after baking so the cheese stays soft and the greens stay crisp
🍂 Best for	Weeknight dinners, shared plates, and easy entertaining

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🛒 Ingredients You’ll Need

• ½ lb pizza dough, homemade or store-bought
• ⅓ cup basil pesto
• ½ cup green olives, roughly chopped
• 1 cup baby spinach, roughly chopped
• 1 jar (12 oz) marinated artichokes, drained and roughly chopped
• Crushed red pepper flakes, to taste
• 2 tablespoon extra virgin olive oil, plus more for drizzling
• 2 teaspoon lemon zest
• 1 tablespoon lemon juice
• Kosher salt and black pepper, to taste
• 2 cups baby arugula
• ½ cup fresh basil leaves, roughly chopped
• 2 tablespoon fresh dill, roughly chopped
• 2 tablespoon toasted pine nuts
• 8 oz burrata cheese (about 2–3 balls)

You will also need a large baking sheet, a rolling pin or your hands for shaping the dough, and a mixing bowl for the salad.

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Use good pesto and well-drained artichokes

Store-bought pesto works well here, but choose one that tastes bright and herby rather than oily or muted. Drain the marinated artichokes thoroughly so excess liquid does not make the crust soggy.

For another Mediterranean dinner with plenty of fresh vegetables, try my Mediterranean Quinoa Salad with Spinach, Eggplant and Feta.

Add the burrata and salad at the end

Burrata should go on the hot pizza after baking so it softens without fully melting. The lemony arugula mixture is best added just before serving so the greens stay crisp and bright.

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👩‍🍳 How to Make Artichoke Pesto & Burrata Pizza

Step 1 — Preheat the Oven and Prepare the Sheet

Preheat the oven to 450°F (230°C). Grease a large baking sheet with olive oil or line it with parchment if preferred.

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💡 Helpful tip: A hot oven is essential for a crisp, golden crust. Make sure it is fully preheated before the pizza goes in.

Step 2 — Shape and Top the Dough

On a lightly floured surface, roll or stretch the pizza dough into a thin 10–12 inch round. Transfer it to the prepared baking sheet.

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Spread the basil pesto evenly over the surface, leaving a small border. Scatter the chopped green olives, spinach, and drained artichokes on top. Season lightly with crushed red pepper flakes if you like a little heat.

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💡 Helpful tip: Stretch the dough as thin as you comfortably can. A thinner base cooks faster and stays crisp under the toppings.

Step 3 — Bake Until Golden

Bake for 10–15 minutes, until the crust is golden and the edges look crisp.

💡 Helpful tip: Check at the 10-minute mark. Ovens vary, and a thinner crust can brown more quickly.

Step 4 — Make the Lemony Arugula Salad

While the pizza bakes, whisk together the olive oil, lemon zest, lemon juice, and a pinch of salt, pepper, and red pepper flakes in a bowl.

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Add the arugula, chopped basil, dill, and toasted pine nuts. Toss gently to coat.

💡 Helpful tip: Dress the salad lightly. You want the greens coated, not swimming in dressing, so they stay lively on the pizza.

If you're partial to bright, lemony salads, you may also like my Mediterranean Chickpea Fattoush Salad

Step 5 — Finish and Serve

Remove the pizza from the oven. Tear the burrata over the hot surface and let it sit for about 5 minutes so it softens slightly from the residual heat.

Pile the lemony arugula mixture on top, drizzle with a little extra virgin olive oil, and serve immediately.

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💡 Helpful tip: Add the salad just before serving. The contrast between the warm pizza and cool, bright greens is part of what makes this pizza special.

If you love these bright Mediterranean flavors, my Mediterranean Chickpea Fattoush Salad is another fresh, lemony recipe worth trying.

🔧 Troubleshooting: Small Fixes That Help

If you notice…	What helps
The crust is pale or soft	Make sure the oven is fully preheated to 450°F and the dough is rolled thin. A few extra minutes in the oven usually finishes the job.
The pizza feels watery	Drain the artichokes thoroughly and avoid overloading the dough with wet toppings.
The burrata melts completely	Add it only after the pizza comes out of the oven. Residual heat softens it without turning it into a pool.
The arugula wilts too quickly	Toss the salad at the last minute and serve right away. Dressing the greens early will soften them.

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🌿 Substitutions and Variations

• Swap the green olives for Kalamata or a mix of both if you prefer a stronger briny note.
• Use baby kale or a mix of soft greens in place of the arugula for a milder salad topping.
• Replace the pine nuts with toasted walnuts or almonds if that is what you have on hand.
• For a dairy-free version, omit the burrata or use a plant-based soft cheese alternative.
• Add a handful of cherry tomatoes or thin slices of zucchini under the pesto for extra vegetables.
• If you prefer a thicker crust, start with a slightly larger piece of dough and adjust the bake time as needed.

For another veggie-forward Mediterranean meal, try my Orzo Pasta Salad with Tomatoes and Capers

🍷 What to Serve with the Pizza

This pizza is satisfying on its own, but for a bigger spread, pair it with my Italian Pasta Salad with Salami and Mozzarella or keep things lighter with a simple green salad and a few olives on the side.

A glass of crisp white wine or sparkling water with lemon pairs especially well with the bright, herby flavors. For a more substantial table, serve it alongside roasted vegetables or a small antipasti plate.

🧊 Make Ahead and Storage

Prep ahead: You can chop the olives, spinach, and artichokes a few hours in advance and keep them refrigerated. The lemon dressing can also be mixed ahead and stored separately.

Best served fresh: The pizza is at its peak right after the burrata softens and the arugula is added. Leftovers can be refrigerated in an airtight container for up to 2 days, but the salad will soften.

Reheating: Warm leftover slices in a hot oven or skillet to re-crisp the crust. Add a little fresh arugula and a drizzle of olive oil if the original salad has wilted.

❓ Frequently Asked Questions

Can I use store-bought pizza dough?

Yes. Store-bought dough works well and keeps the recipe quick. Let it sit at room temperature for 20–30 minutes so it is easier to stretch.

Can I make this without burrata?

You can. Fresh mozzarella or a soft goat cheese can stand in, though the creamy, almost spoonable texture of burrata is part of the appeal of this particular pizza.

Do I have to use marinated artichokes?

Marinated artichokes add flavor and convenience. If using plain canned or frozen artichokes, toss them with a little olive oil, salt, and a pinch of dried herbs before adding them to the pizza.

Can I make the salad ahead?

You can prepare the dressing and chop the herbs in advance, but toss the arugula only just before serving so it stays crisp.

Is this pizza good cold?

It is best warm, when the burrata is soft and the crust still has some crispness. Leftovers are still enjoyable cold, especially if you refresh them with a little extra olive oil and lemon.

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🌿 A Pizza Worth Making on a Weeknight

This Artichoke Pesto & Burrata Pizza sits in that useful space between everyday and special. The ingredients are straightforward, the method is short, and the finished plate looks and tastes like something you might order at a good neighborhood restaurant.

And when you're in the mood for another Mediterranean-inspired weeknight dinner, my White Fish with Sun-Dried Tapenade is another flavorful option that keeps dinner simple.

The real pleasure is in the contrast: warm golden crust, creamy burrata, briny artichokes and olives, and the bright, lemony arugula that finishes everything. Serve it while the cheese is still soft and the greens are still lively, and it rarely lasts long on the table.

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