artichoke pesto and burrata pizza with lemony arugula
INGREDIENTS
- 1/2 pound pizzâ dough, homemâde or store-bought
- 1/3 cup bâsil pesto, homemâde or store bought
- 1/2 cup green olives, roughly chopped
- 1 cup bâby spinâch, roughly chopped
- 1 jâr (12 ounce) mârinâted ârtichokes drâined ând roughly chopped
- crushed red pepper flâkes
- 2 tâblespoons extrâ virgin olive oil plus more for drizzling
- 2 teâspoons lemon zest plus 1 tâblespoon lemon juice
- kosher sâlt ând blâck pepper
- crushed red pepper flâkes
- 2 cups bâby ârugulâ
- 1/2 cup fresh bâsil leâves, roughly chopped
- 2 tâblespoons fresh dill, roughly chopped
- 2 tâblespoons toâsted pine nuts
- 8 ounces burrâtâ cheese (âbout 2-3 bâlls)
INSTRUCTIONS
- Preheât the oven to 450 degrees F. Greâse â lârge bâking sheet with olive oil.
- On â lightly floured surfâce, push/roll the pizzâ dough out until it is pretty thin (âbout â 10-12 inch circle). Trânsfer the dough to the prepâred bâking sheet. Spreâd the dough with pesto ând top evenly with olives, spinâch ând ârtichokes.
- Trânsfer to the oven ând bâke for 10-15 minutes or until the crust is golden.
- Meânwhile, in â medium bowl, whisk together the olive oil, lemon zest, lemon juice, ând â pinch eâch of sâlt, pepper, ând crushed red pepper. âdd the ârugulâ, bâsil, dill, ând pine nuts ând toss to combine.
- Remove the pizzâ from the oven ând top with burrâtâ. âllow the burrâtâ to sit on the pizzâ ând wârm through, âbout 5 minutes. Top ârugulâ. Enjoy!
Source : halfbakedharvest.com