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Are you a salad on top of pizza person like me?
When it comes to this Pistachio Pesto Pizza with Artichokes, Burrata, and Lemony Arugula, this combination isn’t just a mere topping—it’s all my favorite Italian ingredients in one. The crispy, golden crust, adorned with a bright, nutty pesto and creamy burrata, serves as the perfect stage for the vibrant, peppery arugula salad, lightly dressed in a zesty lemon and olive oil vinaigrette. This isn’t just salad on pizza; it’s a harmonious blend of textures and flavors, a contrast of warm and cool, crisp and creamy, that elevates the pizza Fridays to something gourmet. This is the maximalist version of one of my favorite pizzas—this greens pizza with pistachio pesto, made simply with cooked pizza dough, topped with pesto and a heaping mound of lemony arugula and a shower of Parmesan.
The Setup
Before we unleash the culinary beast, make sure your kitchen is prepped and ready to go. Crank up that oven to 450° because we’re not playing around here. Got a pizza stone or baking steel? Perfect! That’s your ticket to a crispy crust. And remember, the semolina flour on the pizza peel is the secret to *actually launching your pizza onto the stone.
Ingredients:
– Pizza Dough: The canvas for our masterpiece. Why make one pizza when you can make two?
– Semolina Flour: It’s like fairy dust for pizza peels.
– Pistachio Pesto: Not your grandma’s pesto, but she’ll ask for the recipe.
– Provolone Cheese: Because cheese is the glue that holds our lives together.
– Artichokes: Packed in water and roughly chopped.
– Burrata Cheese: If cheese had a VIP section, burrata would be in it.
– Baby Arugula: Adds a peppery zing and makes you feel like you’re eating a salad (kind of).
– Extra-Virgin Olive Oil, Lemon, Salt, Pepper: The Fantastic Four of flavor enhancement.
– Crushed Red Pepper Flakes: For those who like to live spicy.
– Toasted Pine Nuts, Fresh Basil, and flaky salt: Because we fancy.
The Art of Assemblage
- Roll It Out: Aim for a 10- to 12-inch circle, but remember, in the world of homemade pizza, imperfection is beauty.
- Pesto Painting: Brush a thin layer of that pistachio pesto around the dough, leaving a 1-inch border for the crust. This is your pizza—make it a masterpiece.
- Cheese and Artichokes: Sprinkle with Provolone and arrange those artichokes. Then, into the oven it goes for a crispy, golden crust.
- Burrata Time: Remove from the oven, tear that burrata over top, and pop it back in the oven until it reaches peak melty goodness.
- Dress the Greens: Whip up a quick dressing with olive oil, lemon zest, and juice, then toss with arugula. This is where the “I’m eating healthy” illusion comes in.
- The Finishing Touches: Top with lemony arugula, add a sprinkle of red pepper flakes, toasted pine nuts, and basil leaves. Finish with a drizzle of olive oil, flaky sea salt, and serve with a side of lemon wedges.
There you have it—a pizza recipe that’s sure to impress your family and friends, even that self-proclaimed food critic. The pistachio pesto brings a nutty depth, the artichokes add a touch of sophistication, and the burrata? Well, it’s burrata. Enough said.
Remember, cooking is all about having fun and experimenting. Don’t be afraid to play around with the ingredients and make it your own. After all, every great artist starts with a blank canvas—or in this case, a ball of pizza dough.
Happy cooking, and may your crusts be crispy and your burrata be creamy!
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Pistachio Pesto Pizza with Artichokes, Burrata & Lemony Arugula
- Yield: 2 pizzas, 4 servings 1x
Description
Dive into this Pistachio Pesto Pizza recipe featuring artichokes, creamy burrata, and zesty lemony arugula. Perfect to elevate your pizza night with a sophisticated twist.
Ingredients
- 1 ball pizza dough (about 1/2 pound)
- Semolina flour, for sprinkling on the pizza peel
- Pistachio Pesto from this recipe
- 4 ounces coarsely grated Provolone cheese (try to get aged provolone if possible for more flavor)
- 1 can artichokes packed in water, drained and roughly chopped
- 8 ounces burrata cheese
- 2 cups (about 2 ounces) baby arugula
- 2 tablespoons extra-virgin olive oil, plus more for finishing
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- Crushed red pepper flakes, to taste
- 3 tablespoons toasted pine nuts
- 1/3 cup fresh basil leaves, cut into thin chiffonade
- Lemon wedges, for serving
- Flaky sea salt, for serving
Instructions
- Preheat the oven to 450° with a pizza stone or baking steel inside.
- Lightly flour a work surface and sprinkle a pizza peel with a little semolina flour. Roll and/or press out the pizza dough into a 10- to 12-inch circle. Transfer the dough to the pizza peel and jiggle the peel gently to ensure it’s not sticking.
- Assemble the pizzas: Spread the Pistachio Pesto around the dough, leaving a 1-inch border for the crust. Sprinkle over the Provolone cheese and arrange the artichokes on top. Transfer to the oven and bake for 8 to 10 minutes, until the crust is crisp and golden. Remove from the oven and tear half of the burrata over top. Return to the oven for an additional 3 minutes or until the burrata is just warmed through.
- In the meantime, combine the olive oil, lemon zest and juice, and salt and pepper to taste. Add the arugula and toss to coat.
- Top the finished pizza with the lemony arugula, crushed red pepper flakes, toasted pine nuts, and fresh basil. Sprinkle with flaky sea salt and drizzle with a little more olive oil. Cut into slices and serve with lemon wedges.
Notes
Inspiration: Artichoke Burrata Pizza with Lemon Basil Pesto on howsweeteats.com and Artichoke Pesto and Burrata Pizza with Lemony Arugula on halfbakedharvest.com
- Category: Vegetarian, Pizza
