Ingredients
- 1/2 jar Cento Basil Pesto Sauce (6.52 oz)
- 1/2 cup Cento Quartered Artichoke Hearts, drained
- 1/4 cup Cento Imported Pitted Castelvetrano Olives, sliced
- 1 ball Burrata Mozzarella
- 1 cup Fresh Spinach
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Lemon, zest
- 1/4 tsp Cento Crushed Red Pepper
Directions
Preheat oven to 400°F. Prepare pizza dough according to Chef Centoâu20acu2122s Pizza Dough recipe. Roll out dough to desired size and thickness, then transfer to a pizza pan, stone or screen. Spread pesto evenly over the dough. Top with spinach, artichoke hearts and olives. Sprinkle with red pepper flakes and drizzle olive oil over top. Bake for 10âu20acu201c12 minutes, or until the crust is golden and crisp. Remove from the oven and top with burrata and lemon zest. Serves 2.
