Artichoke Burrata Pizza with Lemon Basil Pesto

Artichoke Burrata Pizza with Lemon Basil Pesto combines the elegance of Italian cooking with the vibrancy of fresh, seasonal ingredients. In recent years, artisanal pizzas have surged in popularity, bringing gourmet flavors and top-quality ingredients to home kitchens.

This pizza stands out for its creamy burrata cheese, which melts luxuriously atop a golden crust, pairing beautifully with tangy marinated artichoke hearts and a zesty, aromatic lemon basil pesto.

Pesto sauce has roots in Liguria, Italy, while pizza itself has evolved from Neapolitan street food to a global comfort staple. The addition of artichokes offers not just an earthy complexity, but a subtle nuttiness that pairs impeccably with the creamy cheese.

Burrata, with its soft shell and luscious interior, brings an unmatched indulgence to the classic pizza experience. Anchored by a crisp yet tender crust, every bite is a celebration of color and flavor.

Whether for a weeknight dinner or a festive gathering, Artichoke Burrata Pizza with Lemon Basil Pesto is sure to impress guests and delight your family.

This recipe showcases how thoughtfully selected ingredients and classic Italian techniques can give rise to a modern masterpiece, right from the comfort of your home kitchen.

Ingredients

• 1 pound pizza dough, homemade or store-bought, at room temperature
• 1 cup marinated artichoke hearts, drained and quartered
• 6 ounces burrata cheese
• 1 ½ cups shredded mozzarella cheese
• 1 tablespoon olive oil
• Cornmeal or flour, for dusting
• Salt and freshly cracked black pepper, to taste
• Red pepper flakes, to taste (optional)
• For the Lemon Basil Pesto:
• 2 cups fresh basil leaves, loosely packed
• ⅓ cup pine nuts (or walnuts for a twist)
• 2 cloves garlic, peeled
• ½ cup extra-virgin olive oil
• ¼ cup freshly grated Parmesan cheese
• Zest and juice of 1 lemon
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or inverted baking sheet inside to heat.
2. Lightly dust a clean surface with flour or cornmeal, and stretch the pizza dough into a 12-inch round, about ¼-inch thick. Transfer to a parchment-lined pizza peel or inverted baking sheet.
3. Brush the dough lightly with olive oil and use a fork to prick holes throughout to prevent bubbling.
4. To make the lemon basil pesto, combine basil leaves, pine nuts, garlic, lemon zest, lemon juice, and Parmesan in a food processor. Pulse until coarsely chopped, then drizzle in the olive oil while processing until smooth. Season with salt and pepper to taste.
5. Spread about ⅓ to ½ cup of lemon basil pesto evenly over the surface of the dough, leaving a small border around the edge.
6. Sprinkle the shredded mozzarella cheese over the pesto, then distribute the artichoke hearts evenly.
7. Transfer the pizza (with parchment) to the preheated pizza stone or baking sheet. Bake for 10-13 minutes or until the crust is golden and the cheese is bubbly.
8. Carefully remove the pizza from the oven. Tear the burrata into pieces and arrange over the hot pizza. Allow it to slightly melt from the residual heat.
9. Season with freshly cracked black pepper, a sprinkle of red pepper flakes if desired, and an extra drizzle of lemon basil pesto for garnish.
10. Let the pizza rest briefly before slicing. Serve immediately to enjoy the creamy texture of the burrata.

Nutritional Information

A single serving of Artichoke Burrata Pizza with Lemon Basil Pesto offers a delightful balance of macronutrients and essential vitamins. Each slice provides protein primarily from the burrata and mozzarella cheeses, supporting muscle growth and repair. The combination of cheeses also contributes calcium, essential for healthy bones and teeth.

Artichoke hearts are naturally low in calories but rich in dietary fiber, supporting digestive health, while basil and lemon add a boost of vitamin C and antioxidants. The olive oil in the pesto delivers healthy monounsaturated fats, which are beneficial for heart health and can help reduce inflammation.

Pine nuts, included in the pesto, offer vitamin E, magnesium, and plant-based proteins. Though pizza is often considered an indulgence, this recipe leans into wholesome, fresh ingredients for a more nutritious spin.

A typical slice (assuming the pizza is divided into 8 pieces) contains an estimated 250-290 calories, 13-15 grams of fat, 8-10 grams of protein, and 25-30 grams of carbohydrates.

Sodium content may be moderate, depending on the cheeses and marinated artichokes, so those sensitive to salt may consider using lower-sodium options. Fiber, coming from whole grain dough if used and artichokes, supports satiety and digestive well-being.

By enjoying this pizza with a side salad or steamed vegetables, you can further round out your meal's nutritional profile. As always, the actual nutritional content will vary depending on ingredient brands and serving sizes, so adjust toppings and dough as needed for specific dietary requirements.

Wine and Beverage Pairings

This pizza pairs beautifully with a crisp white wine - Sauvignon Blanc, Pinot Grigio, or a light Italian Verdicchio accentuate the citrus and herbal notes of the lemon basil pesto while balancing the richness of the burrata.

For a non-alcoholic pairing, opt for a sparkling lemonade with fresh basil leaves or a mildly citrus-infused iced tea to echo the brightness of the pesto.

If beer is your beverage of choice, a dry, floral saison or a light wheat beer complements the artichoke and cheese flavors without overwhelming the dish.

Cooking Tips and Variations

Creating the perfect Artichoke Burrata Pizza with Lemon Basil Pesto is as much about technique as it is about using premium ingredients. To maximize flavor, consider using homemade pizza dough if time permits, as it often yields a chewier, more flavorful crust.

For those short on time, a high-quality store-bought dough works wonderfully. Always allow the dough to reach room temperature before stretching, as this prevents tearing and ensures even baking. If you prefer a crisper base, pre-bake the stretched dough for a few minutes before adding toppings.

When making the lemon basil pesto, experiment with swapping in walnuts or almonds for pine nuts, or even adding a handful of arugula for a peppery edge. Grate lemon zest directly over the finished pizza just before serving for an added burst of freshness.

Try grilling the pizza on a barbecue during warm months for a slightly smoky, charred crust. For more protein, add prosciutto, grilled chicken, or even thinly-sliced roasted red peppers. If you're catering to vegan diners, use vegan mozzarella and burrata alternatives and substitute nutritional yeast for Parmesan in the pesto.

Leftover pizza keeps well in the fridge - simply reheat slices in a hot oven or skillet to recapture their crispness. The versatility of this recipe means you can tailor the toppings to whatever fresh ingredients you have on hand, ensuring a delicious seasonal twist every time.

Serving Suggestions

Artichoke Burrata Pizza with Lemon Basil Pesto is best served hot, straight from the oven, to capture the creamy melt of the burrata and the aromatic lift of the fresh pesto.

For a striking presentation, finish your pizza with a scattering of fresh basil leaves, a drizzle of extra virgin olive oil, and a touch of freshly grated lemon zest.

Slice the pizza into wedges and serve as the centerpiece of a casual dinner, or cut into small squares for a refined appetizer at gatherings.

Round out your meal by pairing this gourmet pizza with a crisp green salad dressed simply in olive oil and lemon, or serve alongside grilled vegetables for an Italian-inspired feast.

To create a memorable pizza night, offer a variety of pizzas with distinct toppings and encourage guests to mix and match. For lunch, pair a slice or two with a chilled tomato soup or a light minestrone.

When entertaining, serve this pizza with antipasti platters featuring olives, roasted nuts, and marinated vegetables for an impressive spread. Remember, the combination of creamy, bright, and herbaceous flavors means even simple accompaniments shine, allowing the Artichoke Burrata Pizza with Lemon Basil Pesto to always take center stage.

Health Benefits

Artichoke Burrata Pizza with Lemon Basil Pesto is as nourishing as it is flavorful. Artichokes are a powerhouse vegetable, offering ample fiber for digestion, antioxidants for cellular health, and vitamins C and K.

The lemon basil pesto not only adds zesty vibrance, but basil is rich in vitamin K and natural anti-inflammatory compounds. Pine nuts or walnuts supply healthy unsaturated fats, promoting heart health and supporting brain function.

Burrata, though rich and decadent, supplies calcium and protein necessary for strong muscles and bones, while mozzarella also adds to the total protein content. The dough can be made whole grain for additional fiber and minerals, making this recipe adaptable to a variety of dietary needs.

Using fresh ingredients minimizes preservatives and additives, allowing you to control the sodium and fat content. Enjoying this pizza with plenty of fresh vegetables on the side enhances the overall nutrient profile and supports a balanced diet.

With its medley of greens, legumes, and dairy, Artichoke Burrata Pizza with Lemon Basil Pesto delivers not just on taste, but on supporting lasting health and wellness.

Frequently Asked Questions

Artichoke Burrata Pizza with Lemon Basil Pesto takes homemade pizza to gourmet heights, weaving together classic Italian ingredients with inspired touches. Each component, from the vibrant lemon basil pesto to the creamy burrata and tender artichoke hearts, offers a harmonious blend of textures and flavors. This pizza is versatile - adaptable for weeknight dinners, parties, or special occasions. Impress your guests with a dish that celebrates freshness, color, and culinary creativity. Simple to make yet sophisticated in taste, Artichoke Burrata Pizza with Lemon Basil Pesto is sure to become a cherished favorite in your kitchen repertoire.