Description
A delightful Artichoke Burrata Pizza featuring a vibrant lemon basil pesto, fresh provolone, creamy burrata cheese, and tender artichoke hearts atop a homemade yeast pizza dough. This recipe balances fresh herbs, tangy cheese, and savory toppings for a gourmet pizza experience perfect for any occasion.
Ingredients
For the Dough
- 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
For the Lemon Basil Pesto
- 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
For the Pizza Toppings
- 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
Instructions
- Prepare the Dough: In a large bowl, combine the warm water, active dry yeast, honey, and olive oil. Stir with a spoon and let the mixture sit until it becomes foamy, about 10 minutes. Add 2 1/2 cups of all-purpose flour and salt, mixing until the dough just comes together but remains sticky. Transfer the dough to a floured surface, adding the remaining 1/2 cup flour as needed, and knead for a few minutes until smooth. Lightly oil the original bowl, place the dough inside, turning it to coat with oil, then cover with a towel and let it rise in a warm place for 1 to 1 1/2 hours until doubled in size.
- Shape the Dough: Once risen, punch down the dough and place it on a floured surface. Roll out or stretch the dough using your hands into your desired pizza shape—either a rectangle or freeform circle. Transfer the shaped dough onto a baking sheet or pizza pan. Cover with a towel and let it rest in a warm spot for 10 minutes to rise slightly.
- Preheat the Oven: Heat your oven to 425°F (220°C) if using a baking sheet. If you have a pizza stone, preheat the oven to 475°F (245°C) and the stone to ensure even heat and a crisp crust.
- Make the Lemon Basil Pesto: In a food processor, combine fresh basil, lemon zest, lemon juice, asiago cheese, toasted pine nuts, and garlic. Pulse until the mixture is crumbly. With the processor running, slowly drizzle in 1/2 cup olive oil, adding more if necessary to achieve a smooth, pourable consistency. Add salt, black pepper, and crushed red pepper flakes, pulse briefly to combine. Taste and adjust seasoning if needed.
- Assemble the Pizza: Spread a few tablespoons of the lemon basil pesto evenly over the dough. Sprinkle the grated provolone cheese over the pesto. Tear the burrata cheese balls into pieces and distribute them across the pizza, then scatter the drained artichoke hearts on top.
- Bake the Pizza: Place the pizza in the preheated oven. If using the pizza stone, bake for 15 to 20 minutes; if on a baking sheet, bake for 20 to 25 minutes. Bake until the cheese is melted, golden, and bubbling, and the crust is cooked through and slightly crispy.
- Finish and Serve: Remove the pizza from the oven. Garnish with fresh basil leaves and additional grated parmesan cheese if desired. Slice the pizza and serve immediately while hot and fresh.
Notes
- Using a pizza stone will give you a crispier crust and slightly faster baking time.
- Grilled artichoke hearts can add a nice smoky flavor if available.
- Adjust olive oil quantity in the pesto for your preferred texture and taste.
- Letting the dough rise longer in a warm place will develop better flavor.
- Burrata should be added fresh and not cooked too long to preserve its creaminess.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian
