Burrata Artichoke Pesto Pizza

This burrata artichoke pesto pizza fulfils everyone’s pizza dream who is seeking for freshness and healthiness on a pizza.

Ingredients

Ingredients
Servings:
g
Fresh Yeast
tbsp
Honey
ml
Tepid Water
g
All-Purpose Flour
g
Sea Salt
ml
Olive Oil
tbsp
Basil Pesto
Artichoke Hearts
tsp
Lemon Zest
tsp
Lemon Juice
tbsp
Pine Nuts
Burrata Cheese
Handful Fresh Rucola
Handful Baby Spinach
Olive Oil
Fresh Basil

Instructions

Preparing In The Kitchen
  1. For the dough, mix the yeast, honey and water in a bowl.
  2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
  3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
  4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
  5. Preheat the oven to 230ºC. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness.
  6. Spread the basil pesto and top evenly the spinach and the artichokes.
  7. Bake them for around 12-15 minutes, until the crust is golden brown.
  8. In the meantime, mix the olive oil, lemon zest, lemon juice, salt and pepper in a bowl.
  9. Add in the rucola and pine nuts and toss till everything is coated.
  10. Remove the pizza from the oven und spread over the burrata. You can either slice it or just rip apart. Allow the cheese to rest for a couple of minutes to get slightly warm.
  11. Top the pizza with rucola.

Preparing In The Kitchen
  1. For the dough, mix the yeast, honey and water in a bowl.
  2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
  3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
  4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
  5. Preheat the oven to 230ºC. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness.
  6. Spread the basil pesto and top evenly the spinach and the artichokes.
  7. Bake them for around 12-15 minutes, until the crust is golden brown.
  8. In the meantime, mix the olive oil, lemon zest, lemon juice, salt and pepper in a bowl.
  9. Add in the rucola and pine nuts and toss till everything is coated.
  10. Remove the pizza from the oven und spread over the burrata. You can either slice it or just rip apart. Allow the cheese to rest for a couple of minutes to get slightly warm.
  11. Top the pizza with rucola.

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