It feels like ages since I made you a pizza.
Here’s what we have: a chewy, golden crust topped with creamy burrata, grilled artichokes, and a bright lemon-basil pesto. It’s simple, fresh, and exactly what I wanted.
I know it hasn’t been forever — just a month — but that feels like a long time in pizza terms.
Earlier this year I was hunting for good basil everywhere. We needed tons for cookbook shoots and garnishes, and purchasing every available bunch only to watch it wilt in a day or two was maddening. Basil plants didn’t survive our cold either, so I’m thrilled to finally have vibrant, fragrant basil again.
With fresh basil and the last of my freezer pesto gone, I had to make a new batch — bright with lemon and plenty of parmesan.
I’ll say it plainly: I love burrata on pizza. If you pat it gently dry and tear it into pieces across the pie, it melts beautifully. My favorite way to enjoy burrata is on crusty bread with olive oil and tomatoes, but since tomatoes aren’t great right now, burrata on pizza is the perfect alternative.
Grilled artichokes bring a briny bite that pairs wonderfully with the creamy cheese and herby pesto.
I add a bit of provolone for extra melt, a sprinkle of parmesan because you can never have too much cheese, and fresh basil leaves for color and freshness.
This pizza is easy to put together. If you have artichoke hearts in a jar, any pesto (homemade or store-bought), and cheese, you’re ready to go.
That golden, crunchy edge with a chewy center and bubbling cheese is my favorite sight.
One last note: a chilled glass of white wine is an excellent companion to this pizza.
Artichoke Burrata Pizza with Lemon Basil Pesto
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Ingredients
Crust
- 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
Pizza
- 4 cups fresh basil
- 1 lemon zest and juice
- 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 black pepper
- 1/4 teaspoon crushed red pepper flakes
- 4 ounces freshly grated provolone cheese
- 2 balls of burrata cheese
- 1 12 ounce jar artichoke hearts, drained
- a few fresh basil leaves for garnish
Instructions
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In a large bowl, combine warm water, yeast, honey, and olive oil. Stir, then let sit until foamy, about 10 minutes. Add 2 1/2 cups of flour and the salt, stirring until the dough forms but remains sticky. Form into a ball and work in the remaining 1/2 cup flour on a floured surface. Rub the bowl with olive oil, place the dough inside, turn to coat, cover with a towel, and let rise in a warm place for 1 to 1 1/2 hours.
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After rising, punch down the dough and shape it on a floured surface into your desired form. This dough makes one large pizza that feeds about 3–4 people. Transfer to a baking sheet or pizza pan, cover, and let rest for 10 minutes.
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Preheat the oven to 425°F. If using a pizza stone, preheat to 475°F and plan for a shorter bake time (about 15 minutes).
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Make the pesto: combine basil, lemon zest and juice, asiago, pine nuts, and garlic in a food processor. Pulse until coarse, then stream in olive oil until you reach the desired texture. Season with salt, pepper, and red pepper flakes; taste and adjust.
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Spread a few tablespoons of pesto over the dough. Top with grated provolone, tear the burrata into pieces and distribute over the pizza, then add the artichokes.
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Bake 20–25 minutes (about 15–20 minutes on a pizza stone) until cheese is golden and bubbly. Remove, top with extra basil and parmesan if desired, slice, and serve immediately.
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Isn’t that a huge bite of spring?