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  • Writer's pictureRosangela Atte

Pesto Pizza with Fresh Tomatoes, Arugula and Burrata

Easy and delicious pesto pizza. Fresh, light and amazingly tasty!


•500 g 00 flour

•500 g A.P. flour

•600 ml lukewarm water

•7 g instant dry yeast OR 25 g fresh

•50 g EVOO (for the dough)

•20 g salt

•1/4 cup pesto

•3 ripe Roma tomatoes

•2 cups arugula

•3 tbsp Parmigiano or Romano

•100 g or more of burrata

•Drizzle of EVOO


1. Disolve the yeast in the water and let it sit for 10 minutes

2. Add the flour to the bowl of your stand-up mixer and start mixing on low with a hook attachment

3. Slowly add the water and yeast, the salt and oil

4. Mix on low for 4-5 minutes, then start kneading the dough on a lightly floured surface, until smooth

5. Oil a large bowl with some EVOO, roll the dough in the oil, cover with plastic wrap and place in a warm spot in your kitchen

6. Once it's doubled in size, punch it and devide it in 3 equal parts(around 600 gr each) . Each piece makes a large pizza or a cookie sheet pizza.

7. Grease the pizza pan with lard or shortening, and stretch the dough all the way to the edge, leaving a cornicione.

8. Let it double in size, dress with pesto and the tomatoes, which you have diced and dressed with some EVOO and salt. Bake at 425F° for 20-25 minutes.

9. Top with Parmigiano, arugula and burrata, drizzle with EVOO and buon Appetito Amici!!


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