Burrata Pesto Pizza

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While this post is sponsored by Filippo Berio all opinions stated are my own.

Pesto Burrata Pizzas with Felippo Berio PestoThis Pesto Pizza recipe is the perfect appetizer or even filling enough for a small meal. They are made with Filippo Berio Pesto, prosciutto, burrata cheese, caramelized onions, arugula, asparagus. These pesto pizzas are all made on whole wheat pita pockets, which are the perfect size for a personal pizza. These pizzas may be mini, but each bite is like a flavor explosion in your mouth!

Serve these Pesto Pizzas as a party appetizer, or enjoy them alone for lunch or dinner!

Burrata Pesto Pizza Ingredients

Let’s talk ingredients…

Pita Pocket Crust

I make pita pocket pizzas a lot. I don’t know about you, but I like my pizza crust crispy. Using whole wheat pita pockets as crust will not only save you a ton of time when making DIY pizzas, but it’ll save you calories too – and it’s just as tasty! For this recipe, you’ll slice each pita pocket in half so you’ll actually end up with double the amount! They’re small and make the perfect personal pizzas.

Filippo Berio Pesto

Traditionally, pizza is made using a red sauce, but I used pesto in this recipe instead. I think it adds twice as much flavor to the pizza. Filippo Berio’s new line of pestos are versatile and full of flavor, and really make this dish pop. I used both the classic pesto and the sun dried tomato pesto because I like to have one of each when I make these!

Felippo Berio Pesto with Burrata Pesto Pizzas

Caramelized onions

These are a big favorite of mine. I actually only started making them at home a few months ago, can you believe it? They are SO easy to make. The key to getting them perfectly caramelized is to leave them alone (mostly), and cook them low and slow. Usually I’ll make a batch with 1-2 onions at a once and store them for later which is more time consuming, but for this recipe you only need half an onion so they will cook much faster than what the traditional recipe will say.

These easy Burrata Pesto Pizzas are the perfect appetizer or even filling enough for a small meal. They're made with Filippo Berio Pesto, prosciutto, burrata cheese, caramelized onions, arugula, and asparagus. These pizzas may be mini, but each bite is like a flavor explosion in your mouth!

Burrata Cheese

Burrata…ugh I just LOVE burrata. For the uneducated, burrata is a semi-soft Italian cheese, like a creamier, sexier version of mozzarella. Trust me, you need it in your life!

Prosciutto

Prosciutto and burrata is one of my favorite combinations. I love making arugula salads with prosciutto, burrata, and a little bit of balsamic. So this Pesto Pizza is basically my favorite salad, that makes it healthy right?

Well there you have it – all my favorite ingredients combined in this delicious, quick and easy to make a delicious Pesto Pizza!

Pesto pita pizza with basil leaves
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Burrata Pesto Pizza

These easy Burrata Pesto Pizzas are the perfect appetizer or even filling enough for a small meal. They're made with Filippo Berio Pesto, prosciutto, burrata cheese, caramelized onions, arugula, and asparagus. These pizzas may be mini, but each bite is like a flavor explosion in your mouth!
Course Main Course
Cuisine American
Keyword Burrata, Pesto, Pizza
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 641kcal

Ingredients

  • 3 whole wheat pita pockets
  • 12 ounces Filippo Berio pesto (I used a jar of Classic Pesto and a jar of Sun Dried Tomato Pesto)
  • 8 slices of thinly sliced prosciutto
  • 1 cup arugula
  • 1/2 vidalia onion
  • 4 asparagus stalks
  • 6 ounces burrata cheese
  • 2 tablespoons butter
  • 1/2 tablespoon olive oil
  • 1/2 lemon, juice
  • fresh basil to taste
  • 1 tablespoon balsamic
  • fresh ground pepper to taste

Instructions

  • Pre-heat oven to 400 degrees F.
  • Prep ingredients: cut the ends off the asparagus (about one inch), toss arugula, balsamic, and lemon juice in a small mixing bowl, cut onion in half and then slice lengthwise into 1 inch-wide pieces.
  • Heat a medium non-stick pan with butter and olive oil on medium-low heat. Once hot, add onions and toss well to coat. Stir occasionally until fully caramelized.
  • While onions are cooking, heat a sauté pan with 2 inches of water on medium-high heat. Poach asparagus for 3-4 minutes or until tender. Keep an eye on these so they don't get soggy! When finished, chop into 1/2 inch cubes and set aside.
  • Slice pita pockets in half, so there are 2 thin circles and lightly toast. See ingredient photo at the top of this post for example. Spread pesto evenly on each piece after toasting.
  • Slice or tear prosciutto into 3-4 inch pieces and roll into a loose "ball".
  • Top each pita pocket with arugula, burrata, prosciutto, caramelized onions, and asparagus. Place on a baking sheet and cook for 3 minutes or until cheese has melted.

Notes

Nutrition Facts
Burrata Pesto Pizza
Amount Per Serving
Calories 641 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 15g94%
Cholesterol 52mg17%
Sodium 1037mg45%
Potassium 190mg5%
Carbohydrates 37g12%
Fiber 6g25%
Sugar 7g8%
Protein 16g32%
Vitamin A 2425IU49%
Vitamin C 10.8mg13%
Calcium 392mg39%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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These easy Burrata Pesto Pizzas are the perfect appetizer or even filling enough for a small meal. They're made with Filippo Berio Pesto, prosciutto, burrata cheese, caramelized onions, arugula, and asparagus. These pizzas may be mini, but each bite is like a flavor explosion in your mouth!

Author: JZ Eats

Eating is my hobby, cooking is my passion. Sharing easy to follow recipes from my kitchen.

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