Pesto Pizza with Sausage & Artichokes

INGREDIENTS:

• 10 oz. sourdough pizza dough, homemade or store-bought
• 3 Tbsp. Solspring^® Biodynamic^® Organic Basil Pesto
• 4.5 oz. Solspring^® Biodynamic^® Artichoke Hearts (drained)
• 1 Tbsp. capers
• 2 oz. sugar snap peas, sliced
• 4 oz. cooked Italian sausage, mild or hot
• 6 oz. burrata cheese
• A few handfuls of arugula
• Crushed red chili flakes for garnish, if desired
• Cooking oil of choice
• Solspring^® Real Salt^® Ancient Fine Sea Salt, to taste
• Solspring^® Biodynamic^® Whole Black Peppercorn, to taste

DIRECTIONS:

1. Preheat the oven to 450°F.
2. Place the pizza dough on a sheet of parchment paper, and roll it out until thin.
3. Spread a generous amount of basil pesto, creating an even layer. Place the artichokes on top, followed by the capers, peas and sausage. Slide the parchment onto a baking sheet and place it in the oven.
4. Bake for 15 to 20 minutes until the dough is golden and crisp along the edges. Remove from the oven and immediately top with the burrata.
5. Top with the arugula, chili flakes if using, and drizzle generously with oil, and salt and pepper to taste, and enjoy!