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Artichoke Arugula Pesto Pizza


Ingredients for Pizza Dough (or you can use store bought refrigerated pizza dough):

  • 4 cups Caputo 00 Flour, use all-purpose flour if you can't find the "00"
  • 1 ½ cups water, approximate
  • 1 ½ teaspoons sea salt.  
  • 1 teaspoon active dry yeast
  • 2 tablespoons extra virgin olive oil (any herb flavored will be amazing in this recipe)  

Ingredients for Pizza:

  • 1/3 cup basil pesto, homemade or store bought
  • ½ cup green olives, roughly chopped
  • 1 jar (12 ounce) marinated artichokes drained
  • 2 tablespoons extra virgin olive oil, plus a little more for drizzling
  • 2 teaspoons lemon zest plus 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • Crushed red pepper flake, optional
  • 2 cups baby arugula
  • ½ cup fresh basil leaves, roughly chopped
  • 2 tablespoons toasted pine nuts
  • 8 ounces burrata cheese (about 2-3 balls)


  1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
  2. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with pesto and top evenly with olives and artichokes. 
  3. Transfer to the oven and bake for 10-15 minutes or until the crust is golden.
  4. Meanwhile, in a medium bowl, whisk together the olive oil, lemon zest, lemon juice, and a pinch each of salt, pepper, and crushed red pepper. Add the arugula, basil, and pine nuts and toss to combine.
  5. Remove the pizza from the oven and top with burrata. Allow the burrata to sit on the pizza and warm through, about 5 minutes. Top arugula. Enjoy!