Artichoke Pesto and Burrata Pizza with Lemony Arugula.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-forward pizza topped with basil pesto, artichokes, spinach, olives, and creamy burrata, finished with lemony arugula. Fresh, herbaceous, and satisfying as a lighter main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 pound pizza dough, homemade or store-bought
- 1/3 cup basil pesto, homemade or store bought
- 1/2 cup green olives, roughly chopped
- 1 cup baby spinach, roughly chopped
- 1 jar (12 ounce) marinated artichokes drained and roughly chopped
- crushed red pepper flakes
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 2 teaspoons lemon zest plus 1 tablespoon lemon juice
- kosher salt and black pepper
- 2 cups baby arugula
- 1/2 cup fresh basil leaves, roughly chopped
- 2 tablespoons fresh dill, roughly chopped
- 2 tablespoons toasted pine nuts
- 8 ounces burrata cheese ((about 2-3 balls))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1451mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 511mg
- Calcium
- 289mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1451MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.