Name: Artichoke Burrata Pizza with Lemon Basil Pesto Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 2 h 25 min
Cuisine: Italian
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; A few fresh basil leaves for garnish

Jump to Recipe· 3.9 from 12 reviews

The Artichoke Burrata Pizza with Lemon Basil Pesto Recipe is an absolute showstopper that combines the creamy richness of burrata with the tangy brightness of lemon basil pesto and tender artichoke hearts. This pizza strikes the perfect balance of fresh, savory, and vibrant flavors that will wow your taste buds, whether you’re enjoying a cozy dinner at home or impressing guests. It’s simple enough to make yet feels incredibly special every time you pull it from the oven. Trust me, once you’ve tried this recipe, it’ll become a go-to favorite in your kitchen.

Ingredients You’ll Need

A round, uncooked pizza dough sits flat on a piece of brown parchment paper, resting on a white marbled surface. The dough is pale and smooth, with patches of green pesto sauce spread unevenly on top, showing varied textures with small bits in the sauce. To the upper right of the dough, there is a small clear glass bowl filled with more green pesto, a silver spoon resting inside it with some pesto on the spoon. The whole scene is lit softly, highlighting the fresh dough and vibrant green pesto. photo taken with an iphone --ar 4:5 --v 7

Gathering simple ingredients is the secret behind this pizza’s incredible flavor and texture. Each component plays a key role, from the fluffy homemade dough to the zesty lemon in the pesto that brightens every bite and the creamy burrata that melts perfectly as it bakes.

Warm water (1 1/8 cups): Activates the yeast gently to create the perfect dough rise.
Active dry yeast (3 teaspoons): The essential agent that makes your dough light and airy.
Honey (1 tablespoon): Adds a slight sweetness to balance the savory elements.
Olive oil (1 tablespoon plus more): Brings richness to the dough and pesto, enhancing flavor and texture.
All-purpose flour (3 cups): Forms the base of the dough, giving it structure.
Salt (1 teaspoon plus 1/4 teaspoon): Enhances all the flavors with a subtle seasoning.
Fresh basil (4 cups): The fragrant star of the pesto, lending a fresh herbaceous note.
Lemon (zest and juice of 1): Adds a delightful brightness that cuts through the richness.
Asiago cheese (1/2 cup, finely grated): Imparts a delicate sharpness to the pesto.
Toasted pine nuts (1/4 cup): Give the pesto a lovely nutty crunch.
Garlic cloves (3): Bring a subtle pungency that deepens the pesto’s flavor.
Ground black pepper, crushed red pepper flakes (1/4 teaspoon each): Add a mild spicy kick, balancing the pizza.
Provolone cheese (4 ounces, freshly grated): Melts beautifully on the pizza for gooey indulgence.
Burrata cheese (2 balls): Creamy and luscious, it creates pockets of heavenly richness.
Artichoke hearts (1 jar, 12 ounces, drained): Tender and slightly tangy, they complement the creamy cheese perfectly.
Fresh basil leaves (a few, for garnish): Adds a pop of color and fresh aroma on top.

How to Make Artichoke Burrata Pizza with Lemon Basil Pesto Recipe

Step 1: Prepare the Dough

Start by combining warm water, yeast, honey, and olive oil in a large bowl. Stir gently, then wait about 10 minutes for the mixture to foam—this means your yeast is alive and ready. Next, add 2 1/2 cups of the flour and salt, stirring until the dough starts to come together but feels sticky. Work the dough into a ball with your hands, knead in the remaining flour on a floured surface for a few minutes until it’s smooth and elastic. Coat your bowl with some olive oil, place the dough inside, turning to lightly oil all sides, then cover with a towel. Let the dough rise in a warm spot for an hour to an hour and a half until doubled in size.

Step 2: Shape the Dough

After the dough has puffed up beautifully, punch it down gently to release the air. Place it on a floured surface again and use your hands or a rolling pin to form your desired pizza shape. This dough is versatile so feel free to shape it into a rectangular or round pizza depending on your pan or stone. Transfer the dough to your baking sheet or pizza pan, cover it lightly with a towel, and let it rest for 10 minutes in a warm spot to relax and rise slightly again.

Step 3: Preheat the Oven

Set your oven to 425 degrees Fahrenheit. If you have a pizza stone, crank up the heat to 475 degrees and let the stone heat for at least 30 minutes before baking. This higher temperature with stone baking will give you a wonderfully crisp crust. Otherwise, the baking sheet method at 425 degrees works beautifully as well.

Step 4: Make the Lemon Basil Pesto

While the oven heats, blend your pesto ingredients. Toss fresh basil leaves, lemon zest and juice, asiago cheese, toasted pine nuts, and garlic cloves into a food processor. Pulse until finely chopped but not completely smooth, leaving little texture. With the machine running, drizzle in olive oil starting with 1/2 cup until you reach a luscious, spreadable consistency. Season the pesto with salt, black pepper, and red pepper flakes. Taste and adjust seasoning as you like—it should be bright, vibrant, and just a bit spicy.

Step 5: Assemble the Pizza

Spread a generous few tablespoons of the lemon basil pesto all over the resting pizza dough. Next, sprinkle the freshly grated provolone evenly on top. Tear the burrata balls into chunks and distribute them across the pizza, allowing that creamy magic to melt and bubble while baking. Finally, scatter the drained artichoke hearts over everything—grilled ones add even more depth if you can find them.

Step 6: Bake to Perfection

Bake your pizza for 20 to 25 minutes on the baking sheet, or 15 to 20 minutes on the pizza stone, until the cheese melts, bubbles, and turns golden with slight browning. Once out of the oven, garnish with extra fresh basil leaves and a sprinkle of parmesan if you like. Slice it up immediately and prepare to fall in love bite after bite.

How to Serve Artichoke Burrata Pizza with Lemon Basil Pesto Recipe

A round pizza with a golden brown crust that is puffed and slightly charred on the edges. The top layer is covered with melted white cheese spread unevenly across the surface, creating soft, lumpy patches. Mixed in and on top are chunks of pale yellow artichoke hearts with soft texture, and scattered dollops of dark green pesto sauce that add a textured, leafy look. The pizza sits on a piece of lightly browned parchment paper on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil leaves on top add a vibrant green pop and wonderfully fresh herb aroma that brightens every slice. A light drizzle of extra virgin olive oil or a few flakes of crushed red pepper can also enhance the presentation and flavor for an extra special touch.

Side Dishes

This pizza pairs beautifully with light, summery sides like a crisp arugula salad tossed with lemon vinaigrette or garlic roasted asparagus. A chilled glass of white wine or sparkling water with lemon slices makes the meal feel complete.

Creative Ways to Present

For casual entertaining, serve this pizza sliced on a rustic wooden board surrounded by bowls of fresh basil pesto and artichoke hearts so guests can customize their slices. For a dinner party, plate individual slices with a sprinkle of microgreens or edible flowers for an elegant look. It’s a canvas for your creativity!

Make Ahead and Storage

Storing Leftovers

You can store leftover pizza in an airtight container in the refrigerator for up to 2 days. To maintain the burrata’s creamy texture, it’s best to add fresh burrata after reheating if you have extra on hand. Otherwise, refrigerated pizza remains delicious and satisfying.

Freezing

If you want to freeze for longer storage, cool the baked pizza completely then wrap tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

For a crispy crust when reheating, warm slices in a hot skillet over medium heat or bake in a 375-degree oven for 8-10 minutes. Avoid the microwave, which can make the crust soggy and the cheese rubbery.

FAQs

Can I use store-bought pizza dough for the Artichoke Burrata Pizza with Lemon Basil Pesto Recipe?

Absolutely! While homemade dough adds extra love and flavor, store-bought dough works great and saves time. Just roll it out and proceed with your favorite toppings.

What can I substitute if I can’t find burrata?

Fresh mozzarella or a combination of mozzarella and cream cheese makes a good substitute. Burrata adds a creamy richness that is unique, but these alternatives will keep the pizza delicious.

Is it possible to make the lemon basil pesto ahead of time?

Yes, you can prepare the pesto up to 2 days in advance and store it in an airtight container in the fridge. Give it a good stir before spreading to refresh the flavors.

Can I use frozen artichoke hearts?

Frozen artichokes can work if well-drained and patted dry before adding to the pizza. Grilled or marinated jarred artichokes bring extra flavor, but frozen is a convenient option too.

How do I get a crispier crust at home?

Using a pizza stone heated in a very hot oven helps crisp the bottom crust beautifully. Also, avoid overloading the dough with toppings to prevent sogginess.

Final Thoughts

The Artichoke Burrata Pizza with Lemon Basil Pesto Recipe is a fantastic blend of fresh, creamy, and zesty flavors that feels both indulgent and wholesome. It’s a pizza that turns any meal into a celebration and a wonderful way to bring friends and family together over something truly special. I can’t wait for you to give it a try and experience all the magic for yourself!