Fresh Yeast	g
Honey	tbsp
Tepid Water	ml
All-Purpose Flour	g
Sea Salt	g
Olive Oil	ml
Basil Pesto	tbsp
Artichoke Hearts
Lemon Zest	tsp
Lemon Juice	tsp
Pine Nuts	tbsp
Burrata Cheese
Handful Fresh Rucola
Handful Baby Spinach
Olive Oil
Fresh Basil

1. For the dough, mix the yeast, honey and water in a bowl.
2. Then add a fifth of the flour, stir to a liquid, homogeneous mass and let rest for ca. 10 minutes.
3. Add the rest of the flour, salt and olive oil, knead into an elastic dough and leave the dough covered for ca. 2 hours.
4. After about 2 hours, knead the dough again, cut in half and shape into 2 balls. Cover the balls again and let rise for about 30 minutes.
5. Preheat the oven to 230ºC. On a floured work surface, flatten the dough with your hands from the center until it is the desired thickness.
6. Spread the basil pesto and top evenly the spinach and the artichokes.
7. Bake them for around 12-15 minutes, until the crust is golden brown.
8. In the meantime, mix the olive oil, lemon zest, lemon juice, salt and pepper in a bowl.
9. Add in the rucola and pine nuts and toss till everything is coated.
10. Remove the pizza from the oven und spread over the burrata. You can either slice it or just rip apart. Allow the cheese to rest for a couple of minutes to get slightly warm.
11. Top the pizza with rucola.

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