Artichoke Pesto Burrata Pizza with Lemon Arugula

I love vegetables. I love pizza. Naturally, I love them together.

There’s something very satisfying about eating a pizza and knowing that you’re also getting your greens in. It’s the best of both worlds. I consider this recipe the best weeknight dinner because it hits all the food groups in one and it comes together really quickly.

The base is your basic pizza dough. I usually always have a Trader Joe’s fresh (not frozen) pizza dough on hand. This time, they ran out of their plain pizza dough so what you see in the picture is a garlic and herb dough. It’s delicious! Any pizza dough or flatbread can be used for this recipe.

It’s then spread with fresh pesto (homemade or store-bought) and layered with chopped green olives, artichoke hearts, and spinach.

While that bakes, you toss together a lemon based dressing with baby arugula, pine nuts, and fresh herbs. When the pizza comes out of the oven, it gets topped with fresh balls of burrata that then melt onto the pizza. The sprinkle the arugula salad on top and you have yourself a healthy and hearty dinner.

It’s my favorite. Feel free too to mix up some of the ingredients. If you only have fresh mozzarella, use that instead. If you prefer black olives, go with those. If you’re not into arugula, top with a green that you prefer. Increase or decrease the lemon and peppers. It’s a total free-for-all. I hope you enjoy!

For more green A Bee Bakes pizzas, check out these: White Spinach PizzaPesto Pizza, and Pesto & Caramelized Onion Flatbread.

Artichoke Pesto Burrata Pizza with Lemon Arugula snippet


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