artichoke pesto and burrata pizza with lemony arugula.

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. 
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