Artichoke Burrata Pizza with Lemon Basil Pesto.
I feel like it’s been FOREVER since I made you a pizza!
This is where I find us. In the middle of a chewy dough, melty burrata, grilled artichokes and lemony basil pesto. And I like it!
Gosh. Okay, I know. It hasn’t been FOR.EV.ER but it has been a little over one month. Which is basically forever in pizza time.
I spent most of the first three months of this year begging that my grocery stores had good basil. I was in need of a ton of it every week as we shot the cookbook – for recipes, of course – but also for garnish (those baby leaves work like nothing else!) and I can’t even tell you how much we went through. At one point, I think I bought all of the basil to be found in western PA, only to have it wilt in less than 48 hours. We also bought basil plant after basil plant, babying them to keep them alive even though nothing was working in the bitter cold.
All of those rambles to say: now that I’ve finally got some GOOD basil and have blown through my freezer portion of pesto from last fall, a fresh batch was in order.
One with lots of lemon and parmesan too. The best!
Oh oh and?
Let’s just get this out there: I freaking love burrata on pizza. I know that some people are iffy on the topic, but I find that if you gently pat the burrata dry with paper towels and pull it apart all over the pizza, it melts like a charm. Of course, my first option for the burrata would be crustry bread, tons of olive oil, lots of herbs and fresh tomatoes, but the latter is nowhere to be found and I’m not using an orange rock from the grocery store.
So, for at least a few more weeks, burrata on pizza it is!
The grilled artichokes are perfection, because they add the briney bite that I LOVE.
And I added a bit of provolone to enhance the meltiness, a sprinkle of parmesan because more cheese is never a bad thing and a sprinkle of fresh basil to make it look more veggie friendly. Of course.
Essentially, this is a really easy pizza! If you have a jar of artichoke hearts, some pesto (whether it is already made, store-bought or whatever – you’ve got it!) and cheese, you’re all set.
My favorite sight to see! That golden, crunchy crust that’s still chewy in the center and that bubbly, melty goodness.
One last thing: a frosty chilled glass wine is the perfect companion here.
Artichoke Burrata Pizza with 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
- 4 ounces freshly grated provolone cheese
- 2 balls of burrata cheese
- 1 12 ounce jar of artichoke hearts, drained (these grilled are my fave)
- a few fresh basil leaves for garnish
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza pan. Place the towel back over the dough and let sit in the warm place for 10 minutes.
- Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 425 degrees.)
- Meanwhile, make your pesto! Combine the basil, lemon zest, juice, cheese, pine nuts and garlic in a food processor. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Start with the 1/2 cup and add the extra if needed to reach the desired consistency. Add the salt, pepper and pepper flakes and blend again. Taste and season additionally if needed.
- Spread a few tablespoons of the pesto all over the dough. Top with the grated provolone. Tear apart the balls of burrata and place them all over the dough. Add the artichokes.
- Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and top with the extra basil and parmesan if you wish. Slice and serve immediately.
Isn’t that a huge bite of Spring?!