Ingredients:
- Prepared pizza crust, unbaked
- 4 cups fresh basil
- 1 lemon, zest freshly grated and juiced
- 1/2 cup finely grated asiago cheese
- 1/4 cup toasted pine nuts
- 3 garlic cloves
- 1/2 to 3/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 4 oz. freshly grated provolone cheese
- 2 balls of burrata cheese
- 12 oz. jar of artichoke hearts, drained
- Optional Parmesan
- For garnish a few fresh basil leaves
Directions:
- Heat oven to 425 F. Place crust on a pizza pan.
- Make the pesto. Combine the basil, lemon zest, juice, cheese, pine nuts and garlic in a food processor. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Start with the 1/2 cup and add the extra if needed to reach the desired consistency. Add the salt, pepper and pepper flakes and blend again. Taste and season additionally if needed.
- Spread a few tablespoons of the pesto all over the dough. Top with the grated provolone. Tear apart the balls of burrata and place them all over the dough. Add the artichokes.
- Bake for 20 to 25 minutes until the cheese is golden and bubbly.
- Remove and top with the extra basil and Parmesan if you wish. Slice and serve immediately.
