Start by preheating your oven to 450 degrees F. This ensures that the pizza gets that perfect crispy crust. While the oven heats, grease a large baking sheet with a drizzle of olive oil to prevent sticking.
Now it’s time to work on the pizza dough. On a lightly floured surface, gently push or roll it out until you achieve a thin circle, about 10 to 12 inches in diameter. Carefully transfer the flattened dough to the prepared baking sheet, ensuring it's well centered.
Next, spread an even layer of basil pesto over the dough. This is where the magic begins! Top the pesto with a generous amount of green olives, baby spinach, and artichokes. Feel free to arrange the toppings in a colorful pattern—after all, we eat with our eyes first!
Once the toppings are arranged, transfer the pizza to the preheated oven. Bake for about 10 to 15 minutes or until the crust is golden brown and the edges are crispy. Keep an eye on it; you want it perfectly baked without burning.
While the pizza is baking, prepare the fresh salad topping. In a medium bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, and a generous pinch of kosher salt, black pepper, and crushed red pepper flakes. This dressing will give your salad a bright kick!
After the pizza is done baking, pull it out of the oven. Now, it’s time for the star of the show: the burrata cheese. Gently place the burrata on top of the hot pizza. Allow it to sit for about 5 minutes, letting the warmth of the pizza soften the cheese beautifully.
Finally, top the pizza with a generous handful of the arugula salad mixture. The combination of the warm pizza and the fresh salad creates a delightful contrast in temperature and texture. Enjoy every bite of this flavorful experience!
