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

This 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!

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!

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.

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!

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5 from 1 vote

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!

Print Pin Rate

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 641

Author: Jordan

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.

If you tried this recipe, please leave a review letting me know how it was!

Notes

Keywords: Burrata, Pesto, Pizza

Nutrition

Nutrition information is approximate and was calculated using a recipe nutrition label generator.

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