October 09, 2019

  • 1 Cali’flour Foods Pizza Crust 
  • ¼ c basil pesto
  • ¼ c green olives, roughly chopped
  • 1 c baby spinach, roughly chopped
  • 6 oz marinated artichokes drained and roughly chopped
  • crushed red pepper flakes to taste 
  • Extra virgin olive oil
  • 2 t lemon zest plus 1 T lemon juice
  • Kosher salt and black pepper
  • 2 c baby arugula
  • ¼ c fresh basil leaves, roughly chopped
  • 1 T fresh dill, roughly chopped
  • 2 T toasted pine nuts
  • 8 oz burrata cheese (about 2-3 balls)
Prepare Pizza Crust:
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.

Prepare Pizza:
On prepared crust, spread pesto to the crust edge and top evenly with olives, spinach, and artichokes. Add burrata, then transfer to the oven on high broil and bake to warm cheese and toppings about 5 minutes. In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, and a pinch of salt, pepper, and crushed red pepper. Add the arugula, basil, dill, and pine nuts and toss to combine. Remove the pizza from oven and top with tossed greens. Serve and enjoy!