Name: Fresh Artichoke, Olive, and Burrata Pizza
Yield: 4 Servings
Ingredients: ½ teaspoon finely grated lemon zest; 1 lemon, halved; 2 large artichokes; 5 tablespoons olive oil, plus more for baking sheet; Kosher salt, freshly ground pepper; 1 pound prepared pizza dough, room temperature, divided into 4 pieces; 2 8 oz. balls burrata, torn into 1" pieces; ¾ cup green olives (such as Castelveltrano), pitted, very coarsely chopped; 1 tablespoon fresh rosemary leaves

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ARTICHOKE OLIVE PIZZAMax Kelly

If you can’t find burrata, fresh mozzarella makes a fine substitute.

Recipe notes