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Pistachio Pesto Pizza with Artichokes, Burrata & Lemony Arugula


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  • Author: Amanda
  • 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

Scale
  • 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

  1. Preheat the oven to 450° with a pizza stone or baking steel inside.
  2. 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.
  3. 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.
  4. In the meantime, combine the olive oil, lemon zest and juice, and salt and pepper to taste. Add the arugula and toss to coat.
  5. 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.
  • Category: Vegetarian, Pizza