This gourmet homemade pizza combines the fresh and vibrant flavors of arugula, spinach, artichokes, and basil with the creamy richness of burrata cheese, toasted pine nuts for crunch and a drizzle of olive oil for a finishing touch. It’s a symphony of textures and tastes that makes for a perfect meal any day of the week.
Ingredients
For the Dough:
- 2 ¼ tsp active dry yeast 1 packet
- 1 tsp sugar
- 1 cup warm water not hot
- 2 ½ cups all-purpose flour plus more for dusting
- 1 tsp salt
- 2 tbsp olive oil plus more for greasing and brushing
For the Topping:
- 1 cup baby spinach leaves
- 1 cup arugula rucola
- 1 can 14 ounces artichoke hearts, drained and quartered
- ¼ cup pine nuts lightly toasted
- 1 bunch fresh basil leaves
- burrata cheese
- Extra virgin olive oil for drizzling
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Dough: In a small bowl, mix the yeast, sugar and warm water together. Let it sit until frothy, about 5-10 minutes.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and 2 tablespoons of olive oil. Mix until a dough forms.
- Turn the dough onto a floured surface and knead until smooth and elastic, about 5-7 minutes.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place until doubled in size, about 1 hour.
- Preheat the Oven: Preheat your oven to its highest setting, around 475°F (245°C) to 500°F (260°C). If you have a pizza stone, place it in the oven to preheat as well.
- Prepare the Toppings: While the dough is rising, prepare your toppings. Drain and quarter the artichokes, wash and dry the spinach and arugula, and lightly toast the pine nuts in a dry skillet over medium heat until golden.
- Shape the Pizza: After the dough has risen, punch it down and divide it into two balls for two pizzas. On a floured surface, roll out each ball into a 12-inch circle.
- Transfer the dough onto parchment paper or a preheated pizza stone dusted with flour.
- Assemble the Pizza: Lightly brush the top of each pizza dough with olive oil. Arrange a layer of baby spinach and arugula leaves, leaving a border for the crust.
- Distribute the quartered artichokes evenly over the greens. Sprinkle the toasted pine nuts over the top.
- Bake the Pizza: Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown and crispy.
- While the pizza is baking, tear the burrata into pieces and chop the basil leaves.
- Finishing Touches: Once the pizza is baked, remove it from the oven and immediately top with torn burrata cheese and fresh basil. The heat from the pizza will slightly melt the burrata, making it creamy and delicious.
- Drizzle with extra virgin olive oil and season with salt and pepper to taste.
- Slice and serve while warm.
Notes
- Pre-bake for a Crispier Crust: For a crisper bottom, you can pre-bake the crust for about 5 minutes before adding the toppings.
- Feel free to experiment with additional toppings or swap out ingredients based on what’s in season or your personal preferences. The beauty of pizza is its versatility.
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