Pizza with sweetcorn, olives, and feta
Step 1/3
- 1 package pizza dough
- 150 g pesto
Preheat oven to 230°C. Roll out pizza dough in desired shape and spread pesto (save one tablespoon for later) evenly on the dough.
Step 2/3
- 200 g artichoke hearts
- 100 g jarred pitted green olives
Half artichoke hearts and olives and distribute evenly over the dough. Bake pizza in preheated oven at 230°C for 12-15 minutes.
Step 3/3
- 150 g burrata cheese
- 25 g arugula
- ½ lemon
- 2 tbsp pine nuts
Marinate arugula with lemon juice, leftover pesto and pine nuts. Tear burrata into roughly same sized pieces. Once the pizza is done baking, add burrata pieces evenly to let them melt slightly with the residual heat. Add marinated arugula right before serving. Enjoy!
in Berlin