Artichoke Burrata Pizza

There’s something truly magical about making a homemade pizza, and my Artichoke Burrata Pizza is no exception. I remember the first time I crafted this dish; it was a warm spring evening, and the aroma of freshly baked dough filled my kitchen. With the sun setting, bringing a golden glow to everything, I was inspired to create something special. The combination of creamy burrata, tangy artichokes, and vibrant lemon basil pesto makes this pizza a real winner. You can feel the freshness in every bite, and it’s perfect for sharing with friends or family. There’s just something about homemade pizza that brings people together, don’t you think?

Ingredients Required for Artichoke Burrata Pizza

The ingredients for my Artichoke Burrata Pizza are thoughtfully chosen to complement each other perfectly. Each element plays a role in creating a harmonious flavor profile. You’ll find that the fresh herbs, creamy cheeses, and vibrant vegetables work together to elevate this dish to new heights.

• 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 garlic cloves
• 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 of burrata cheese
• 1 12 ounce jar of artichoke hearts, drained (grilled are my fave)
• a few fresh basil leaves for garnish

Artichoke Burrata Pizza Instructions

Making my Artichoke Burrata Pizza is an enjoyable experience! It’s a hands-on recipe that brings out the creative chef in you. Follow these steps, and you will have a delicious pizza ready to enjoy in no time.

1. In a large bowl, combine water, yeast, honey, and olive oil. Mix with a spoon, then let it sit until foamy, about 10 minutes. This step is crucial as it activates the yeast.
2. Add in 2 1/2 cups of flour and salt, stirring with a spoon until the dough comes together but still remains sticky. You’ll see the dough forming, and it should feel slightly tacky to the touch.
3. Using your hands, form the dough into a ball and work in the additional 1/2 cup of flour, kneading it on a floured surface for a few minutes. You want the dough to be smooth and elastic at this point.
4. Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place it in a warm place to rise for about 1 to 1 1/2 hours. The dough should double in size, becoming light and fluffy.
5. After the dough has risen, punch it down to release the air. Place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape. This dough should yield one pizza large enough to feed about 3-4 people.
6. Transfer the shaped dough onto a baking sheet or pizza pan. Cover it with a towel and let it sit in the warm place for an additional 10 minutes. This will help it rise a bit more.
7. Heat the oven to 425 degrees F. If using a pizza stone, preheat your oven to 475 degrees and bake for 15 minutes. For a baking sheet, follow the directions below for baking at 425 degrees.
8. Meanwhile, make your pesto! Combine basil, lemon zest, juice, cheese, pine nuts, and garlic in a food processor. Pulse until small crumbs remain, then with the processor running, stream in the olive oil. Start with 1/2 cup and add more if needed to reach your desired consistency. Add salt, pepper, and pepper flakes, and blend again. Taste and season additionally if required.
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. This is the moment you’ve been waiting for! Remove from the oven and top with extra basil and parmesan if desired. Slice and serve immediately.

Helpful Hints

Here are some helpful tips to consider while preparing your Artichoke Burrata Pizza. These pointers will help you elevate your pizza-making game!

• Storage: Store any leftover pizza in the fridge in an airtight container. It’s best enjoyed fresh but can last for up to three days.
• Freezing: You can freeze the dough before it rises. Wrap it tightly in plastic wrap and store it in the freezer for up to three months.
• Pairing: This pizza pairs well with a fresh salad or a light white wine if you’re enjoying it for dinner.
• Experiment: Don’t be afraid to try different toppings or sauces! This recipe is versatile and allows for creativity.
• Tools: A pizza stone can enhance your pizza experience by giving you a beautifully crispy crust.

What Goes Well With This Artichoke Burrata Pizza

Serving my Artichoke Burrata Pizza is an experience that brings joy to any meal. Here are some ideas to complement this delicious dish:

• Fresh Salads: A light arugula salad with lemon vinaigrette is a perfect balance to the rich flavors of the pizza.
• Appetizers: Start your meal with a classic bruschetta topped with fresh tomatoes and basil for an Italian touch.
• Occasions: Ideal for casual dinners, family gatherings, or even outdoor picnics in the spring sun.
• Seasonal Pairings: Spring is the perfect time for this pizza, thanks to the fresh basil and artichokes. It embodies the essence of the season!
• Storage Tips: Any leftovers should be stored in the refrigerator. You can reheat them in the oven for best results.

FAQ

Conclusion

The Artichoke Burrata Pizza is not just a meal; it’s an experience filled with fresh flavors and delightful textures. The combination of creamy burrata, tangy artichokes, and aromatic basil makes this pizza a standout in any meal. I encourage you to try making this yourself; you’ll enjoy every step of the process. Whether it’s for a family dinner or a gathering with friends, this pizza is sure to impress everyone at the table.

Artichoke Burrata Pizza

Craving something fresh and delicious? My Artichoke Burrata Pizza is the ultimate comfort food! This easy weeknight dinner features creamy burrata and tangy artichokes, all served on a crispy homemade crust. Perfect for sharing at your next gathering!

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Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 327

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 garlic cloves
• 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 of burrata cheese
• 1 12 ounce jar of artichoke hearts, drained (these grilled are my fave)
• a few fresh basil leaves for garnish

Equipment

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

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 of 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 of 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 to release the air. Place it back on the floured surface.
6. Using a rolling pin or your hands, form it into your desired shape and transfer to a baking sheet or pizza pan.
7. Cover it with a towel and let it sit in the warm place for an additional 10 minutes.
8. Heat the oven to 425 degrees F or 475 degrees if using a pizza stone.
9. Meanwhile, make your pesto by combining basil, lemon zest, juice, cheese, pine nuts, and garlic in a food processor.
10. Spread a few tablespoons of the pesto all over the dough and top with grated provolone.
11. Tear apart the balls of burrata and place them all over the dough along with the artichokes.
12. Bake for 20 to 25 minutes until the cheese is golden and bubbly. Remove and top with extra basil and parmesan if desired. Slice and serve immediately.

Notes

• Storage: Store any leftover pizza in the fridge in an airtight container. It’s best enjoyed fresh but can last for up to three days.
• Freezing: You can freeze the dough before it rises. Wrap it tightly in plastic wrap and store it in the freezer for up to three months.
• Pairing: This pizza pairs well with a fresh salad or a light white wine if you're enjoying it for dinner.
• Experiment: Don't be afraid to try different toppings or sauces! This recipe is versatile and allows for creativity.
• Tools: A pizza stone can enhance your pizza experience by giving you a beautifully crispy crust.

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Meet Diana Foster

I appreciate the beauty of a well-made meal, but I also value simplicity. I’m always looking for that perfect balance of big flavor and low stress. I developed this recipe to be reliable, tasty, and perfect for your daily rotation.