½ lb. pizza dough, homemade or store-bought (try this recipe for a Classic Pizza Dough, and substitute the Garlic Olive Oil with House Blend Olive Oil)
1/3 c. Augusto Lemon Pesto (or pesto of choice)
½ c. Sweet Basil Green Olives (or olives of choice)
1 jar marinated artichokes, drained and roughly chopped
4 slices prosciutto
2-3 c. baby arugula
1-2 Tbsp. Lemon Olive Oil
½ c. fresh basil, roughly chopped
2 Tbsp. fresh dill, roughly chopped
fresh sea salt and pepper to taste
crushed red pepper flakes
8 oz. Burrata Cheese (if you cannot find Burrata Cheese, 1 used about 200g of Chaeban Riccota with ½ cup pizza mozzarella)
Fig Balsamic for drizzling
Preheat oven to 450F. Grease a large baking sheet with EVOO. On a lightly floured surface, push/roll the pizza dough out until it's pretty thin (10–12-inch circle). Transfer dough to the prepared sheet. Spread the dough with pesto, top with olives, artichokes and prosciutto.
Transfer to the oven and bake for 10-15 min or until crust is golden.
Meanwhile, in a medium bowl, whisk together the Lemon Olive Oil, a pinch of salt and pepper and crushed red pepper flakes. Add arugula, basil, dill and toss to combine.
Remove pizza from oven and top with Burrata Cheese. Allow cheese to sit on pizza and warm through, about 5 minutes or pop in oven for a couple minutes. Top with arugula mixture and drizzle the Fig Balsamic over top.
Submitted by staff member Jenn