Directions
Preheat oven to 400°F. Prepare pizza dough according to Chef Centoâ's 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 10â-12 minutes, or until the crust is golden and crisp. Remove from the oven and top with burrata and lemon zest. Serves 2.
Spinach & Artichoke Pizza
Prep: 15 min Cook: 12 min Servings: 2
A vibrant pizza layered with fragrant pesto, briny olives, and tender artichoke hearts, topped with creamy burrata, fresh spinach, and a bright squeeze of lemon. Finished with a pinch of red pepper flakes, it's fresh, tangy, and full of Mediterranean flair.
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 Centoâ's 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 10â-12 minutes, or until the crust is golden and crisp. Remove from the oven and top with burrata and lemon zest. Serves 2.
