Easy Pesto & Smoked Gouda Pizza with Lemon & Burrata Cheese

finished pizza topped with lemon, burrata cheese, and pesto - sliced on a wooden board
  • prep time:


  • rise time:


  • cook time


  • total time:

    1hr 20min

  • servings: 4-6

  • recipe category: Pizza

  • recipe cuisine: Italian

recipe by: delallo



  • Combine flour mix and yeast packet in a large mixing bowl with 1 1/4 cups lukewarm water. Stir with a fork until dough begins to form.
  • Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate for use within 1-3 days.)
  • Preheat oven to 450˚F. Cut prepared pizza dough in half. Roll out dough into a circle on a floured surface. Using a fork, poke small holes into dough and brush oil on surface.
  • Top evenly with shredded gouda, then lemon slices.
  • Bake in oven 10-15 minutes, or until crust becomes golden brown and lemons char.
  • Meanwhile, whisk pesto and lemon juice together in a small bowl.
  • Remove pizza from oven. Top with dollops of burrata and fresh basil. Drizzle with pesto and lemon mixture.
  • Slice and serve.

Easy Pesto & Smoked Gouda Pizza with Lemon & Burrata Cheese

Very thin veal cutlets get a delicate coating of egg and breadcrumbs before they are pan fried to a sizzling brown. The artichoke topping is delicious and using it straight out of the jar makes it very convienent. Even the leftovers make fork-tender sandw