Burrata and fresh peas - our favorite spring fling! We love the combination of flavors on this pizza with the creaminess, saltiness, and overall freshness. Plus, its super simple to throw together, and is always a crowd pleaser!
1 prepared pizza dough (about .5 lb)
extra virgin olive oil
1 cup shredded fontina cheese
3/4 cup shredded mozzarella cheese
½ cup shaved parmesan cheese
3 large garlic cloves, minced
pinch red chili flakes
3 asparagus stalks
1 cup fresh peas (not cooked)
3 ounces prosciutto
2 balls burrata cheese, torn into 8 pieces
6-8 fresh basil leaves
Preheat your oven to 500 degrees.
Lay pizza dough flat on a lightly floured surface and flatten using a rolling pin, then stretch dough in a circular motion using your hands. We used the back of a sheet pan, but If you have a pizza peel, sprinkle some flour on it and place dough on the peel. If using a sheet pan, gently transfer to the back side of pan.
Brush the dough with a thin coat of olive oil. Using a vegetable peeler, shave the asparagus lengthwise into long strips.
Top shredded cheeses, garlic, and chili flakes. Next, spread asparagus and peas evenly over the cheese, then add the prosciutto. We like the prosciutto to be crisp, but if you’d like it to maintain the softness you can add it after the pizza is cooked.
Transfer the pizza into the oven and bake for 10-12 minutes, or until the crust is golden and cheese is bubbling.
Remove from the oven carefully, top with burrata cheese and torn basil leaves. Season with salt and pepper and additional red pepper flakes if needed slice and serve.