Lightly drizzle olive oil on a rimmed baking sheet, then roll out or use hands to carefully shape pizza dough right in pan. Dollop with arugula pesto or store-bought pesto, then use a spatula to evenly spread across dough. Top with pine nuts and garlic confit or roasted garlic, if using.
Bake, rotating the pan halfway through, until fully cooked and crispy on the bottom.
As soon as you remove the pizza, add freshly ripped balls of burrata cheese. Sprinkle generously with crushed red pepper flakes, fresh arugula, fresh basil leaves, and as much extra pesto as you like! Drizzle pizza with extra virgin olive oil and flaky sea salt.