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Artichoke Pesto and Burrata Pizza with Lemony Arugula.
HALF BAKED HARVEST17Ingredients
25Minutes
560Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. pizza dough (homemade or store-bought)
- 1/3 cup basil pesto (homemade or store bought)
- 1/2 cup green olives (roughly chopped)
- 1 cup baby spinach (roughly chopped)
- 12 oz. marinated artichokes (drained and roughly chopped)
- crushed red pepper flakes
- 2 Tbsp. extra virgin olive oil (plus more for drizzling)
- 2 tsp. lemon zest
- 1 Tbsp. lemon juice
- kosher salt
- black pepper
- crushed red pepper flakes
- 2 cups baby arugula
- 1/2 cup fresh basil leaves (roughly chopped)
- 2 Tbsp. fresh dill (roughly chopped)
- 2 Tbsp. toasted pine nuts
- 8 oz. burrata cheese (about 2-3 balls)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat13g65% |
| Trans Fat1.5g |
| Cholesterol65mg22% |
| Sodium1180mg49% |
| Potassium680mg19% |
| Protein25g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber14g56% |
| Sugars5g |
| Vitamin A110% |
| Vitamin C35% |
| Calcium50% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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