Super Green Pea and Asparagus Burrata Pizza.
Hey, hi! We need to celebrate spring! And the only way to do so properly…
Spring inspired super green pea and asparagus burrata pizza, YESSS! We need pizza this week, trust me, we do!
But um, here’s the deal. With this pizza, we are not just celebrating spring, but also the fact you guys literally brought me to tears (the good kind) with your comments on Monday’s post. I don’t want to spend this whole post talking about the cookbook, but I just have to say that everyone’s incredibly kind comments were the best thing to ever happen. Just wow – and thank you! I am still in shock over your excitement for the cookbook…and I am still reading through all the comments. As I write this post, there are already over eight hundred comments….soo ahhh yeah, it’s going to take me a second or two to read through each and every one, but I will!! I am just so grateful you guys, and cannot wait for you to see the book in full!! Very excited about it! Anyway, thank you again! Expect more book updates very soon!
FUN NOTE: The cookbook is available for preorder from these online retailers: Amazon, Barnes & Noble, and Indiebound. If you preorder, the book will arrive on your doorstep September 12th! I will have more pre-order info in another post coming at a later date, BUT for you awesome readers out there who are super eager, you can preorder now…pssst, there will be a major bonus for people who do pre-order, and trust me it’s fun (talking bonus recipes n’ things)!
And with that, on to pizza!! I have been planning on sharing this pizza for a while, but today just seemed like the perfect time. To me, pizza is celebration food, and with spring here, plus the cookbook cover reveal, and the weekend just ahead of us, this pizza seemed to fit just perfectly for today.
You guys know I love a good pizza. I’ve made many here on the blog…and yes, there are plenty in the upcoming cookbook, but currently, I am all about this spring pizza. Hello BURRATA…aka my favorite cheese! Plus lots of asparagus, which is one of my favorite veggies…that I somehow just never seem to get enough of.
Here’s how this pizza comes together. First up is the lemon pepper basil vinaigrette. This is key, it’s fresh and light, and adds the bulk of the flavor in this pizza. Think super lemony with a hit of pepper and a touch of sweetness and tons of basil. It’s the perfect base, but the leftovers are also great on roasted veggies, meats and salads.
Spread the vinaigrette all over your pizza dough and then top with thin asparagus spears and fresh peas. For the peas, I used a mix of sugar snap peas and frozen peas. I LOVED the roasted sugar snap peas and highly recommend using them over frozen. They just hold up much better to the heat and taste amazing with a little char…plus the burrata and asparagus that goes on next pairs perfectly with them. They are the best combo.
I also added fresh prosciutto, watercress and some chives. Oh, and I almost forgot about the feta! Oh yes, there is feta too, and yes, it’s amazing. The saltiness in the feta balances out the savory flavors of the green veggies and with all that lemon going on too? Yup, it’s pretty much just perfection.
I’m thinking that because this pizza is so loaded with green things and bright colors that it totally counts as healthy, don’t you guys agree? I mean, I know there is cheese and carbs, but if you make this whole wheat pizza crust and go heavy on the veggies, I am really feeling like this is a healthy focused pizza.
Yeah, let’s go with that…
In all seriousness, I know you’ll love this pizza. It’s cheesy and veggie loaded, which you guys know are two of my favorites. AND it’s the perfect way to celebrate and all around awesome week. The best part? It’s only Wednesday and I only see the week continuing on into greatness as Friday quickly approaches.
Got to love when my weeks are this awesome and it’s all thanks to you guys!
SO…can we all agree to have fun tonight and relax with some pizza? PLEAASE??
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Super Green Pea and Asparagus Burrata Pizza
Course: Main Course
Cuisine: American, Italian
Keyword: quick pizza, spring pizza, vegetable pizza
This quick to make pizza if full of fresh spring flavors
Lemon Pepper Vinaigrette
- 1/3 cup olive oil
- juice + zest of 2 lemons
- 1/4 cup fresh basil
- 1 tablespoon dijon mustard
- 1 teaspoon kosher salt and pepper
Super Green Pizza
- 1/2 pound homemade or store-bought pizza dough
- 1/2 cup crumbled feta cheese
- 1 small bunch asparagus, cut in half lengthwise
- 1 cup fresh sugar snap peas or frozen peas
- 8 ounces burrata cheese
- 6 ounces thinly sliced prosciutto
- 1 handful of sprouts or watercress
- 1 tablespoon chopped fresh chives
- crushed red pepper flakes, for sprinkling
Lemon Pepper Vinaigrette
Combine all ingredients in a blender and pulse until combined. Taste and adjust salt and pepper if needed.
Super Green Pizza
Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with a couple spoonfuls of vinaigrette and top with the feta, asparagus and peas. Drizzle lightly with olive oil, salt and pepper.
Transfer the pizza to the oven and bake for 8-10 minutes or until the crust is golden and the veggies lightly charred. Remove from the oven and top with burrata and prosciutto. Let the pizza sit 5 minutes and allow the burrata to melt. Top with watercress, chives and crushed red pepper. Serve with the remaining vinaigrette. EAT!
Makes a 10-12 inch pizza
Cool, glad we can all agree on that! Happy Pizza Wednesday!