Artichoke Pesto and Burrata Pizza with Lemony Arugula Recipe INGREDIENTS 1/2 pound pizza dough, homemade or store-bought 1/3 cup bakteri 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 bakteri leaves, roughly chopped 2 tablespoons fresh dill, roughly chopped 2 tablespoons toasted pine nuts 8 ounces burrata cheese (about 2-3 balls) Next Instruction
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