Keyword: pizza, asparagus pizza, pea pizza, spring pizzza, burrata pizza
Servings: 4people
Author: Gaby
Ingredients
2tablespoonsolive oil
1lbpizza dough
4asparagus stalkssliced in half lengthwise and then cut into 1 inch pieces
1 ½cupsTaleggio cheese, shredded (or fontina)
1 ½cupsMozzarella cheese, shredded
1ball burrata cheese
1cupsugar snap peas, opened and separated
4ouncesprosciutto
For the Roasted Garlic Paste
4-5tablespoonsolive oil
1head garlic
1lemonzested
Pinchchili flakes
3tablespoonsshredded parmesan
Instructions
For the Roasted Garlic Paste
Preheat your oven to 450 degrees F.
Trim the top of the head of garlic to expose the tops of the garlic cloves. Place the head of garlic on a piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap the head of garlic up in the foil and transfer to the oven to roast for 40 minutes. Once soft, remove the head of garlic from the oven and carefully pop out the individual garlic cloves into a bowl. Add the remaining olive oil, lemon zest red pepper flakes and the parmesan cheese. Mash the mixture together with a fork and use as needed for the pizza.
For the Pizza
Preheat your oven to 500 degrees.
Divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel. Once your 2 pizza doughs are flat and ready to be heated, use a spoon to spread the roasted garlic paste all around the dough leaving a little bit for the crust.
Top each pizza with equal parts of both shredded cheese, asparagus and snap peas. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is golden and cheese is bubbling.
Remove pizza from the oven and top with the torn burrata and prosciutto. Season with salt and pepper and additional red pepper flakes if needed slice and serve.