In a food processor, combine all the ingredients for the sundried tomato pesto. Pulse until a pesto consitency is reached. Taste, and adjust accordingly. If the pesto is too thick, add more olive oil. If it’s bland or flat, add more parmesan and sundried tomatoes.
Line a baking sheet with parchment paper. Using your fingers, press the pizza dough into a wide circle. Bake for 10 minutes.
After the pizza dough has baked for 10 minutes, spread the pesto evenly on the crust. Bake for an additional 10 minutes, until the crust is golden brown.
While the pizza is baking, prepare the arugula salad. In a small bowl, toss the arugula with the olive oil, honey, lemon juice, lemon zest, lemon juice, and red pepper flakes.
As soon as the pizza is done baking, remove from the oven and top with the arugula. Using your hands, tear the burrata into small pieces evenly onto the pizza. Let sit for a few minutes to allow the burrata to warm from the hot pizza.
Top with a final drizzle of lots of olive oil and red pepper flakes
copy link
