artichoke pesto and burrata pizza with lemony arugula.

I discovered your blog back in November and have since been working my way through all of your recipes. I made the turkey on a whim for Thanksgiving and my entire family (ENTIRE) dictated that I was to permanently make the bird for the foreseeable future. Anyways…I made this the other night for my family and everyone said it was in their top 10 for best food that they have ever had. Some of them took pictures and sent it to their friends. This is an incredible recipe and I am so excited to work through the rest of the recipes.

artichoke pesto and burrata pizza with lemony arugula.

Homemade pizza dough topped with basil pesto, olives, spinach, and artichokes, baked until the crust is golden and perfect. Top it with fresh burrata cheese and a simple herby, lemony arugula. Every last bite of this pizza is delicious and super fresh.

INGREDIENTS

• 1/2 pound pizza dough, homemade or store-bought
• 1/3 cup basil pesto, homemade or store bought
• 1/2 cup green olives, roughly chopped
• 1 cup baby spinach, roughly chopped
• 1 jar (12 ounce) marinated artichokes drained and roughly chopped
• crushed red pepper flakes
• 2 tablespoons extra virgin olive oil plus more for drizzling
• 2 teaspoons lemon zest plus 1 tablespoon lemon juice
• kosher salt and black pepper
• crushed red pepper flakes
• 2 cups baby arugula
• 1/2 cup fresh basil leaves, roughly chopped
• 2 tablespoons fresh dill, roughly chopped
• 2 tablespoons toasted pine nuts
• 8 ounces burrata cheese (about 2-3 balls)

INSTRUCTIONS

1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
2. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with pesto and top evenly with olives, spinach and artichokes.
3. get the full instructions @ halfbakedharvest.com

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