Description
A crisp, golden pizza topped with basil pesto, tender artichokes, green olives, spinach, and creamy burrata, then finished with a bright lemony arugula salad. Fresh, savory, and full of Mediterranean-inspired flavor.
Ingredients
Ingredients
For the Pizza
- 1 ball pizza dough
- Basil pesto
- Green olives, chopped
- Baby spinach
- Artichoke hearts, drained
- Crushed red pepper flakes, optional
- Burrata cheese
For the Lemony Arugula
- Arugula
- Extra virgin olive oil
- Lemon zest
- Fresh lemon juice
- Salt, to taste
- Black pepper, to taste
- Crushed red pepper flakes, optional
For Finishing
- Extra virgin olive oil, for drizzling
Instructions
Instructions
1. Prepare the Oven
Preheat the oven according to your pizza dough instructions. If using a pizza stone or steel, allow it to heat thoroughly before baking.
2. Shape and Top the Dough
On a lightly floured surface, roll or stretch the pizza dough into a thin 10–12-inch round.
3. Add the Pesto and Toppings
Spread the basil pesto evenly over the surface, leaving a small border around the edge. Scatter the chopped green olives, spinach, and drained artichokes over the pesto. Season lightly with crushed red pepper flakes, if desired.
4. Bake the Pizza
Transfer the pizza to the hot oven and bake until the crust is puffed and golden and the toppings are heated through.
5. Make the Lemony Arugula Salad
While the pizza bakes, whisk together the olive oil, lemon zest, lemon juice, and a pinch each of salt, black pepper, and crushed red pepper flakes. Add the arugula and toss gently to coat.
6. Add the Burrata
Remove the pizza from the oven and arrange the burrata over the hot pizza, tearing it into creamy pieces so it melts slightly from the residual heat.
7. Finish and Serve
Pile the lemony arugula over the pizza, drizzle with a little extra virgin olive oil, slice, and serve immediately.
Notes
Notes
For the crispest crust, make sure the artichokes are well drained before adding them to the pizza. If they are packed in liquid, pat them dry with paper towels.
Add the burrata after baking rather than cooking it with the pizza. This keeps its center creamy and gives you that contrast between the hot, crisp crust and cool, rich cheese.
Dress the arugula just before serving so it stays fresh rather than wilting excessively.
- Prep Time: 15 minutes
- Cook Time: 12 - 15 minutes
- Category: Main Course
- Method: oven roasted
- Cuisine: Italian-Inspired