Octopus Pizza with Burrata and Arugula: A Coastal Delight You’ll Crave

When you think of pizza, your mind might first drift to the classics: Margherita, Pepperoni, maybe a rustic Mushroom and Truffle. But if you’re ready to venture beyond the expected, let me introduce you to a recipe that captures the spirit of coastal dining in one unforgettable bite: Octopus Pizza with Burrata and Arugula.

This dish is a symphony of texture and flavor: the tender charred octopus, the creamy richness of burrata, and the peppery snap of fresh arugula, all layered on a perfectly blistered crust. It’s the kind of pizza you might dream of eating at a sun-drenched seaside trattoria, waves gently lapping nearby.

In this recipe, I’ll guide you through making a restaurant-quality pizza in your own kitchen, while sharing a few professional tips to ensure you get it just right.

Ingredients (Serves 2-4)

For the Octopus:

• 1 small octopus (about 1.5 pounds), cleaned
• 1 bay leaf
• 1 lemon, halved
• 2 garlic cloves, smashed
• 1 tablespoon olive oil

For the Dough:

• 2 1/4 cups (280g) all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 teaspoon instant yeast
• 3/4 cup (180ml) warm water
• 1 tablespoon olive oil

For the Toppings:

• 6 oz burrata cheese
• 1 cup baby arugula
• 1/4 cup extra-virgin olive oil (good quality)
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Sea salt and cracked black pepper, to taste
• Optional: red pepper flakes, fresh herbs (basil, parsley)

Instructions

Preparing the Octopus

1. Simmer the Octopus: Bring a large pot of water to a gentle simmer. Add the bay leaf, halved lemon, and smashed garlic. Dip the octopus into the water three times to “shock” it (this helps tenderize it), then fully submerge and simmer gently for about 45 minutes to 1 hour, until fork-tender.
2. Char the Octopus: Drain and pat dry. Toss with a tablespoon of olive oil. Heat a grill or cast-iron pan until smoking hot, then char the octopus for about 2-3 minutes per side to develop some smoky flavor. Slice into bite-sized pieces and set aside.

Making the Dough

1. Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Let sit for about 5 minutes until frothy.
2. Mix the Dough: Add the flour, salt, and olive oil. Mix until a shaggy dough forms. Knead on a lightly floured surface for about 8 minutes until smooth and elastic.
3. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1-1.5 hours, until doubled in size.
4. Preheat the Oven: Preheat your oven to its highest setting (usually 500°F/260°C). If you have a pizza stone or steel, place it in the oven while it preheats.

Assembling the Pizza

1. Shape the Dough: Punch down the dough and divide it into two pieces for two small pizzas or keep it whole for one large. Stretch gently into a round or oval shape, aiming for a slightly thicker border.
2. Prebake the Base: Transfer the dough to a floured pizza peel or a parchment-lined baking sheet. Lightly brush with olive oil and bake for 4-5 minutes just to firm up.
3. Top the Pizza: Scatter the charred octopus pieces evenly over the pizza. Drizzle a little olive oil over the top.
4. Final Bake: Slide the pizza back into the oven and bake for 7-10 minutes, until the crust is blistered and golden.
5. Add Burrata and Arugula: Once out of the oven, tear the burrata over the hot pizza so it begins to melt into the octopus. Top with a generous handful of arugula.
6. Season and Serve: Drizzle with extra-virgin olive oil, sprinkle with lemon zest, a squeeze of lemon juice, and finish with sea salt and cracked black pepper. Add red pepper flakes if you like a bit of heat.

Tips for the Perfect Octopus Pizza

1. Tenderizing the Octopus: Patience is key. Don’t rush the simmering step—low and slow ensures tenderness. For even more foolproof results, you can freeze the octopus overnight before cooking; this breaks down tough fibers.

2. High Heat = Better Pizza: The hotter your oven, the better your pizza crust will be. If your home oven tops out at 500°F, use a pizza stone preheated for at least 45 minutes for an ultra-crisp bottom.

3. Use Great Olive Oil: Since there are minimal toppings, the quality of each ingredient matters. A peppery, grassy extra-virgin olive oil really elevates the final drizzle.

4. Burrata Handling: Burrata is delicate. Always add it after baking so it retains its luscious creaminess without drying out.

5. Arugula Finishing: Toss the arugula lightly in lemon juice before topping the pizza for an extra zingy contrast to the rich burrata and savory octopus.

A Slice of the Mediterranean

Octopus Pizza with Burrata and Arugula is a refreshing reminder that pizza doesn’t have to be heavy to be satisfying. With its combination of tender seafood, vibrant greens, and pillowy cheese, it’s a celebration of bold flavors and impeccable textures.

Whether you’re cooking for an adventurous dinner party or just craving something different on pizza night, this recipe promises to transport you to a coastal terrace, a glass of chilled white wine in hand.

Happy cooking—and even happier eating!