Fresh Artichoke, Olive, and Burrata Pizza

artichoke burrata italian olive pizza rosemary spring vegetarian

Bon Appétit

4 Servings

Source

Ingredients

½ teaspoon finely grated lemon zest

1 lemon, halved

2 large artichokes

5 tablespoons olive oil, plus more for baking sheet

Kosher salt, freshly ground pepper

1 pound prepared pizza dough, room temperature, divided into 4 pieces

2 8 oz. balls burrata, torn into 1" pieces

¾ cup green olives (such as Castelveltrano), pitted, very coarsely chopped

1 tablespoon fresh rosemary leaves

Method

Heat oven to 450°. Squeeze juice from lemon halves into a bowl of water. Using a serrated knife, remove outer leaves from artichokes to expose heart. Trim 3" from top. Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise and remove choke with a spoon. Dip in lemon water to prevent artichokes from browning. Thinly slice and place in a small bowl. Drizzle with 1 Tbsp. oil and toss to coat; season with salt and pepper.

Gently stretch each piece of dough into a 9" round and transfer to 2 lightly rimmed oiled baking sheets. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed).

Brush with remaining 4 Tbsp. oil; season with salt and pepper. Top with burrata, olives, artichokes, and rosemary. Bake pizza, rotating baking sheet halfway through, until cheese is melted and bubbly and crust is golden brown, 12–15 minutes. Top with lemon zest and season with more pepper.