Name: Artichoke Burrata Pizza with Lemon Basil Pesto
Total time: 120 min
Yield: 4
Ingredients: 1 1/8 cups warm water; 3 teaspoons active dry yeast; 1 tablespoon honey; 1 tablespoon olive oil; 3 cups all-purpose flour; 1 teaspoon salt; 4 cups fresh basil; 1 lemon (zest freshly grated and juiced); 1/2 cup finely grated asiago cheese; 1/4 cup toasted pine nuts; 3 garlic cloves; 1/2 to 3/4 cup olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes; 4 ounces freshly grated provolone cheese; 2 balls of burrata cheese; 1 12 ounce jar of artichoke hearts, drained (these grilled are my fave); a few fresh basil leaves for garnish