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Artichoke Pesto and Burrata Pizza with Lemony Arugula

Tieghan, Half Baked Harvest
  • 25 minutes
  • Serves

INGREDIENTS

1

jar Artichokes

2 cups

Baby arugula

1 cup

Baby spinach

1/2 cup

Basil, fresh leaves

2 tbsp

Dill, fresh

2 tsp

Lemon zest plus

1/3 cup

Basil pesto, homemade or store bought

1/2 cup

Green olives

1

Kosher salt and black pepper

1/2 lb

Pizza dough, homemade or store-bought

2

Red pepper flake

2 tbsp

Olive oil plus more, extra virgin

2 tbsp

Pine nuts, toasted

8 oz

Burrata cheese