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Makes 1 12” pizza
When ready to assemble, spread pesto onto stretched out pizza dough, then place place torn pieces of the burrata onto the pesto layer.
Bake in your Cru oven. For a traditional Neapolitan crust bake at 800°-900°F for about 90 seconds turning frequently to prevent burning. For a firmer crust bake around 650°F for about 4 minutes rotating as needed to ensure even baking. Whatever your temperature always watch your pizza closely.
If your crust is cooked but you want your toppings to brown more, slide the peel underneath your pizza and lift the entire pizza closer to the oven ceiling. As the intense heat rises in the oven, it gathers in the oven's roof. This method takes advantage of that radiant heat, which further caramelizes your cheese and toppings.
After cooking, sprinkle arugula leaves on your pizza and drizzle with extra virgin olive oil.