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Half Baked Harvest

Artichoke Pesto and Burrata Pizza with Lemony Arugula.

Homemade pizza dough topped with basil pesto, olives, spinach, and artichokes, baked until the crust is golden and perfect. Top it with fresh burrata cheese and a simple herby, lemony arugula. Every last bite of this pizza is delicious and super fresh.
151
194.5k
187.0
25 min
TOTAL TIME
500
CALORIES
$4.12
PER SERVING
Artichoke Pesto and Burrata Pizza with Lemony Arugula.
Ingredients
15 INGREDIENTS
4 SERVINGS
Basil Pesto
1/3 cup basil pesto
homemade or store bought
Baby Arugula
2 cups baby arugula
Green Olives
1/2 cup green olives
roughly chopped
Fresh Basil
1/2 cup fresh basil
roughly chopped
Crushed Red Pepper Flakes
crushed red pepper flakes
Kosher Salt And Black Pepper
kosher salt and black pepper
to taste
Fresh Dill
2 tbsp fresh dill
roughly chopped
Artichokes
1 jar artichokes
drained and roughly chopped
Baby Spinach
1 cup baby spinach
roughly chopped
Pizza Dough
1/2 lbs pizza dough
homemade or store-bought
Burrata Cheese
8 oz burrata cheese
Lemon Zest
2 tsp lemon zest
plus 1 tablespoon lemon juice
Toasted Pine Nuts
2 tbsp toasted pine nuts
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
plus more for drizzling
Crushed Red Pepper Flakes
crushed red pepper flakes
Directions
10 STEPS
15 min
PREP TIME
10 min
COOK TIME
25 min
TOTAL TIME
View Directions on Half Baked Harvest
Health Info
Macros
41g
CARBS
32g
FAT
17g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
WHEAT
MILK
TREE NUTS
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Frequently Asked Questions
Why is my Pesto Pizza base getting soggy?
How do I get the right consistency for the pesto sauce?
Can I use store-bought pesto sauce?
What other toppings can I add to a Pesto Pizza?
How long do I bake a Pesto Pizza?
Can I make gluten-free Pesto Pizza?
Can I add the pesto sauce after baking the pizza?
What can add a more intense flavor to my Pesto Pizza?
My pesto sauce is too thick. What can I do?
Can I use dried basil in place of fresh basil in my pesto?