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Fresh Artichoke, Olive, and Burrata Pizza

Fresh Artichoke, Olive, and Burrata Pizza


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If you can’t find burrata, fresh mozzarella makes a fine substitute.

Ingredients

  • ½ teaspoon finely grated lemon zest
  • 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

Recipe Preparation

  • 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.

Reviews Section

Artichoke pesto and burrata pizza with lemony arugula.

I discovered your blog back in November and have since been working my way through all of your recipes. I made the turkey on a whim for Thanksgiving and my entire family (ENTIRE) dictated that I was to permanently make the bird for the foreseeable future. Anyways…I made this the other night for my family and everyone said it was in their top 10 for best food that they have ever had. Some of them took pictures and sent it to their friends. This is an incredible recipe and I am so excited to work through the rest of the recipes.

Homemade pizza dough topped with basil pesto, olives, spinach, and artichokes, baked until the crust is golden and perfect. Top it with fresh burrata cheese and a simple herby, lemony arugula. Every last bite of this pizza is delicious and super fresh.


Instructions for Artichoke & Olive Naan Pizza:

  1. At first, you have to preheat the oven to 392 degrees Fahrenheit.
  2. Spread the polenta over the baking tray.
  3. Place the naan bread over the baking tray.
  4. Brush a tablespoon of pesto on top of the naan bread.
  5. Sliced mozzarella, olives, a small pinch of red chili flakes sprinkle over the naan.
  6. Then drizzle a little olive oil over the naan.
  7. Bake it for 15 minutes.
  8. When the mozzarella gets melted and bubbling then bring out the naan.
  9. Serve the hot & tasty naan pizza with toasted pine nuts.
  10. Squeeze some lemon and sprinkle the parsley over the naan if you want.

Notes:

  • You can use a Pita bread substitute for naan bread.
  • These calories are approximate.
  • If you want, you can make this vegan.
  • Do not freeze these naan pizzas.

Notes: This recipe is made for 2 people, if you want to make it for 4 people, I recommend double the recipe.

# If you have any questions about Artichoke pizza recipe with olive naan, you can let us know in the comments below.

Thank You so much for reading this Artichoke & Olive Naan Pizza post.


Instructions for Artichoke & Olive Naan Pizza:

  1. At first, you have to preheat the oven to 392 degrees Fahrenheit.
  2. Spread the polenta over the baking tray.
  3. Place the naan bread over the baking tray.
  4. Brush a tablespoon of pesto on top of the naan bread.
  5. Sliced mozzarella, olives, a small pinch of red chili flakes sprinkle over the naan.
  6. Then drizzle a little olive oil over the naan.
  7. Bake it for 15 minutes.
  8. When the mozzarella gets melted and bubbling then bring out the naan.
  9. Serve the Olive pizza with toasted pine nuts.
  10. Squeeze some lemon and sprinkle the parsley over the naan if you want.

Notes:

  • You can use a Pita bread substitute for naan bread.
  • These calories are approximate.
  • If you want, you can make this vegan.
  • Do not freeze these naan pizzas.

Notes: This recipe is made for 2 people, if you want to make it for 4 people, I recommend double the recipe.

# If you have any questions about the Olive pizza recipe with olive naan, you can let us know in the comments below.

Thank You so much for reading this Artichoke & Olive Naan Pizza post.


Spinach and Artichoke Pizza: FAQs

Just drain a bit of the liquid they’re packed in. The artichokes can be a bit chunky too, so sometimes I find it helpful to pull the stems off and/or fan the leaves apart a bit.

Pre-made crusts can usually be found next to the pizza sauce or even down the bread aisle. We used Boboli, which was great – it’s a little thicker. ALDI has some good pre-made crust options, too.

Whoa, wait! You have leftovers of this glorious meal?! If you have an extra slice or two, leftovers will work – the crust just won’t be as crispy.

Yes! I tried this with the sun-dried tomato pesto as the sauce and…just…very good!


Gourmet Vegetable Pizzas

Our vegetarian pizzas, chock full of fresh veggies, herbs and melty cheese are absolutely sublime.

French Onion Mushroom Pizza

½ pound pizza dough (see recipe)
2 tablespoons salted butter
1 yellow onion, thinly sliced
Salt and pepper to taste

2 teaspoons chopped fresh rosemary
1 pinch crushed red pepper flakes
1½ cups ounces mixed mushrooms, sliced

1 to 2 cloves garlic, minced or grated
2 tablespoons balsamic vinegar
extra virgin olive oil, for drizzling
1 cup baby spinach
3 ounces crumbled goat cheese
1 cup shredded mozzarella che
ese

Preheat oven to 450 degrees. Place parchment paper on baking sheet.

Melt the butter in a large skillet over medium-high heat. Add onions and cook about 3 to 4 minutes, until softened, season with salt and pepper, and continue to cook until brown and caramelized—about another 6 to 7 minutes. Set aside.

Next, sauté the mushrooms, garlic, rosemary, and crushed red pepper, cooking until mushrooms are soft. Remove from the heat, add the balsamic vinegar. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10 to 12- inch circle). Transfer the dough to the prepared baking sheet. Spread with a drizzle of olive oil. Add goat cheese, then layer the onions and half the mushrooms over the cheese. Top with mozzarella and the remaining mushrooms.

Transfer to the oven and bake for 10 to 15 minutes or until the crust is golden and the cheese has melted.

Optional: Lightly oil a 10-inch cast iron skillet. After rolling out dough, transfer to skillet, spreading to the edges, and follow through with remaining instructions.

No-Knead Pizza Dough


3 cups all-purpose flour

1 packet yeast
2 teaspoons kosher salt
1 12-ounce beer
1 tablespoon extra virgin olive oil

In a medium bowl, stir together the flour, yeast, and salt. Add the beer and olive oil, and mix with a wooden spoon until combined. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size.

Turn the dough out onto a floured work surface and use as directed in recipe.

Yield: Makes approximately 1 pound of pizza dough. Divide dough into two equal pieces using each half of dough as directed in most pizza recipes.

Recipe adapted from Half Baked Harvest, Super Simple by Tieghan Gerard

Spinach Artichoke Pizza with Ricotta and Grilled Lemon

½ pound pizza dough (see recipe)
1½ cups ricotta cheese zest and juice of 1 lemon
½ teaspoon of salt, or to taste
¾ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1½ cups fresh baby spinach
1½ cups marinated artichoke hearts
½ lemon, thinly sliced,charred in grill pan or skillet
¼ cup fresh basil leaves

Preheat oven to 450 degrees.

On a lightly floured surface, spread or roll the dough out until spread thin. Transfer the dough to the prepared baking sheet. Spread the dough with olive oil. Pre-bake dough until almost done, but not brown. In a small bowl, stir together the ricotta, lemon zest, lemon juice and black pepper. Spread the ricotta mixture evenly over the crust and top with sspinach, artichokes and charred lemon slices. Place back in oven until spinach is wilted and the pizza is well heated, about 8 to 10 minutes.

To serve, transfer the pizza to a serving platter and garnish with fresh basil.

Favorite Greek Pizza

½ pound pizza dough (see recipe)
1 small zucchini, cut lengthwise into thin ribbons with a vegetable peeler or mandoline
3 tablespoons extra virgin olive oil, divided
Salt and pepper, to taste
1 teaspoon dried oregano
½ cup kalamata olives
1½ cups grated smoked mozzarella cheese
½ small red onion, thinly sliced
12 cherry tomatoes, halved

½ cup crumbled feta cheese
Leaves from 4 sprigs fresh oregano or 2 teaspoons dried

Freshly ground black pepper to taste

Preheat oven to 450 degrees.

Heat a grill pan over medium-high heat for 1 to 2 minutes. Brush the zucchini with 1 tablespoon of the olive oil and lightly salt. Grill until soft and well marked, about 3 minutes. Reserve for topping.

For a crispier crust, drizzle the dough generously with olive oil. Roll the dough out to thin consistency (about a 10-12 inch circle), then transfer the dough to a prepared baking sheet. Sprinkle dough with dried oregano.

Spread mozzarella evenly over dough, then add the olives, red onion, zucchini, and tomatoes. Sprinkle the feta over all. Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted.

Burrata Caesar Salad Pizza

For those nights when you can’t decide if you want pizza or salad.

Salad
2 cups shredded kale
2 cups shredded romaine lettuce
⅓ cup grated Parmesan, plus more for serving

Simple Caesar Dressing (see recipe below)

Pizza
½ pound pizza dough (see recipe)
2 tablespoons extra virgin olive oil
1 tablespoon dried basil
2 teaspoons dried oregano
½ teaspoon smoked paprika
½ teaspoon red pepper flakes
1 to 3 cloves garlic, grated
kosher salt and pepper
1 cup shredded whole milk mozzarella
½ cup shaved fontina cheese
2 balls burrata cheese, at room temperature

Preheat oven to 450 degrees.

In a salad bowl, toss the kale, romaine, dressing, and Parmesan cheese. All the dressing may not be needed.

In separate bowl, mix the olive oil, and all herbs and seasonings, and a pinch each of salt and pepper.

On a lightly floured surface, roll the pizza dough out until it is spread thin to about a 12 to 14-inch circle. Place the dough on a lightly oiled sheet pan, or line with parchment paper. Brush on the herb mix, then top with mozzarella and fontina.

Place in preheated oven and bake for 10 minutes, pull the pizza out, add the burrata and bake another 3 to 5 minutes or until the crust is golden and the cheese has melted. Top the pizza with the salad and additional Parmesan.

Simple Caesar Dressing

¼olive oil
¼ cup lemon juice
1 teaspoon Worcestershire sauce
3 teaspoons water
2 ½ tablespoons prepared Dijon mustard
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon ground black pepper

In a jar with a lid, combine all ingredients. Cover and shake well. Refrigerate until ready to use.

Naan Pizzas with Cherry Tomato and Basil Salad

Serve these as an appetizer—or they make a quick, simple, and pretty lunchtime summer pizza!

1 package ready-made Naan or flatbread
1½ cups coarsely grated smoked mozzarella cheese
2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar
1 garlic clove, minced
Salt and freshly ground black pepper
6 ounces yellow cherry tomatoes, halved
6 ounces red cherry tomatoes, halved
½ cup loosely packed fresh basil leaves, cut into thin strips

Preheat oven to 450 degrees.

Top each piece of naan with half the mozzarella cheese, divided evenly. Bake until cheese is melted. Whisk together the olive oil, vinegar, and garlic in a bowl to make a vinaigrette. Season with salt and pepper totaste. Add the tomatoes and toss together. When the pizza is done, place on a platter. Top with half each of the tomatoes, vinaigrette, and basil. Serve immediately.


Artichoke Pesto and Burrata Pizza with Lemony Arugula #vegetarian #veggies

Natively constructed pizza mixture bested with basil pesto, olives, spinach, and artichokes, heated until the hull is brilliant and impeccable. When the pizza leaves the broiler, top it with new burrata cheddar and a basic herby, lemony arugula. Each and every nibble of this pizza is heavenly and very new. Making it the ideal January pizza. It's gooey, however veggie filled as well. Equalization.

While the pizza is preparing, stir up that lemony arugula besting. It's a straightforward blend of olive oil, lemon, crisp arugula, basil, dill, a touch of squashed red pepper drops – for warmth, and toasted pine nuts for a little crunch.

It's herby, with a lemony, peppery chomp. Impeccable on a veggie filled burrata pizza pie.

  • 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
  • crushed red pepper flakes
  • 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)

2. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with pesto and top evenly with olives, spinach and artichokes.

3. Transfer to the oven and bake for 10-15 minutes or until the crust is golden.

4. Meanwhile, in a medium bowl, whisk together the olive oil, lemon zest, lemon juice, and a pinch each of salt, pepper, and crushed red pepper. Add the arugula, basil, dill, and pine nuts and toss to combine.

5. Remove the pizza from the oven and top with burrata. Allow the burrata to sit on the pizza and warm through, about 5 minutes. Top arugula. Enjoy!


Tuna recipes

When we think about tuna here in the UK, our brains head directly to briny tins of grey fish, often mixed with a hefty dollop of mayonnaise. In Italy, it's rather a different story – the Adriatic Sea off the east coast is home to some of the best bluefin tuna in the world, so there's nowhere better to go if you're looking for the real deal. It's so good in fact, that much of it ends up in Japan as premium grade sushi.

When tuna is fresh out of the sea, and such fantastic quality, it makes sense to serve it raw. Luigi Sartini serves his Fior di tonno with mozzarella, capers and a simple tomato sauce, whilst Daniele Usai takes a very different track, pairing his tuna tartare with a silky smooth guacamole. There's even room for tuna tartare with pasta, as Salvatore Elefante shows with his beautiful Tagliolini with tuna, aubergine cream and burrata.

Although fresh tuna is a partiular delicacy, chefs put tinned tuna to good use as well. Try Amy Gulick's Pickled cherry peppers stuffed with tuna, capers and anchovy, or this Vitello tonnato recipe – Luca Marchiori's take on a true Piedmontese classic.

When buying fresh tuna, it's really important that you buy absolutely fresh. Always ask where it has come from and when it was caught, as tuna spoils very quickly. Look for meat that has a slightly moist, translucent look to it, with no discolouration. For more inspiration, take a look at our full collection of tuna recipes below.


Pizza dough - I almost always use the pizza dough from either Trader Joe's or Whole Foods both are ready to go, though the Whole Foods dough does need to be thawed first.

Brussels sprouts - Always fresh, not frozen.

Cheese - This pizza has THREE kinds of cheese, but here are some substitution options. Havarti - can sub munster Parmesan - can sub shredded mozzarella Burrata - can sub fresh mozzarella.

Pancetta - You can omit this if you want to keep this pizza meatless, or you could sub bacon instead.


Spinach Artichoke White Pizza

You can use your favorite store-bought pizza dough for this spinach artichoke white pizza recipe, or you can try the recipe for pizza dough here.

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Spinach and Artichoke White Pizza

Ingredients

  • olive oil
  • 3 cups fresh spinach
  • 1 clove garlic minced
  • 8 ounce pizza dough
  • ½ cup grated mozzarella cheese
  • ¼ cup grated Fontina cheese
  • ¼ cup artichoke hearts coarsely chopped
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon dried oregano
  • salt and freshly ground black pepper

Instructions

Heat the oil in medium sauté pan on the stovetop. Add the spinach and the minced garlic to the pan and sauté for a few minutes, until the spinach has wilted. Remove the sautéed spinach from the pan and set it aside.

If you made this recipe, please add your comments and ratings below.

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