Elevated Chicken Pesto Pizza With Burrata Recipe
Prep Time:
1 hour
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 1 boneless, skinless chicken breast
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried oregano
  • 2 teaspoons olive oil
  • 5 cups fresh arugula, divided
  • ⅔ cup shelled pistachios, lightly toasted
  • 2 garlic cloves
  • ⅔ cup Parmigiano-Reggiano, grated
  • 1 tablespoon lemon juice
  • ½ cup olive oil
  • 1 teaspoon salt
  • 1 pound store-bought pizza dough
  • 1 cup whole milk ricotta
  • 1 (4-ounce) ball burrata
  • 2 lemons, zested
  • Extra virgin olive oil
  • Flaky sea salt
Directions
  1. Season the chicken with salt, pepper, and herbs.
  2. Heat the olive oil in skillet over medium-high heat.
  3. Cook the chicken 6-7 minutes per side until internal temperature reaches 165 F.
  4. Rest 10 minutes, then slice thinly against the grain.
  5. Preheat oven to the highest setting, preferably 500 F and preheat a pizza stone or steel inside for 45 minutes.
  6. To make the pesto, pulse 3 cups of arugula, pistachios, garlic, and cheese in a food processor until coarsely chopped.
  7. Add the lemon juice, then drizzle in the olive oil while processing. Season with salt, and set aside.
  8. On a lightly floured surface, stretch the dough to a 12-inch circle.
  9. Transfer to the preheated pizza stone.
  10. Spread the pesto over the dough, leaving a ½-inch border.
  11. Distribute the sliced chicken and dot with ricotta in spoonfuls.
  12. Transfer the pizza to the oven and bake for 10-12 minutes until the crust is browned and blistered.
  13. Top with the remaining fresh arugula, and place the whole burrata ball in the center of the pizza. Top with lemon zest, a drizzle of olive oil, and flaky salt. Serve immediately.