PARTNER POST: May 26 is National Pinot Grigio Day. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio.
Topped with asparagus pesto, peas and creamy burrata cheese, this pizza is a spring delight.
Friday night has been pizza night at our house for about 14 years. Pretty much as soon as the kids were old enough to eat it, I have been making it. Just as I was getting seriously tired of pizza-making, Ian went and got me an outdoor pizza oven. And now it is back to being my favorite day of the week. That, and I discovered the beauty of no-knead pizza dough.
If you have not tried no-knead dough, it really is completely foolproof. I mix the dough on Thursday night, it sits on the counter for 24 hours, and then I roll the pizzas for dinner on Friday. No kneading at all. Plus, if the kids decide to go elsewhere on Friday night, as teens tend to do a lot, the pizza dough can be kept in the refrigerator to use another day.
The kids are pretty straight forward with their pizza, Charlie is all about the meat, Stella loves hers with basil and tomatoes. Lately I have been loving this pizza with burrata, peas, and asparagus pesto. It just screams spring and absolutely must be eaten outdoors with a glass of Cavit Pinot Grigio.
- 1 recipe pizza dough
- ¾ - 1 cup asparagus pesto (Click the link in the post for the recipe)
- 8 ounces burrata, thinly sliced
- ½ cup fresh english peas
- cornmeal for dusting peel
- place the pizza stone on a rack in the bottom ⅓ of the oven, and preheat oven to 500 degrees
- once risen, divide your dough into 2 or 4 pieces, form into balls, and let rest 30 minutes
- on a well floured surface form each ball into a circle by stretching with your hands (work from the center out), you can them flatten further with a rolling pin
- carefully move the flattened dough onto a peel dusted with cornmeal
- top with sauce, a few slices of burrata, and peas
- bake one pizza at a time (5 minutes for small pizzas, 8-10 minutes for medium pizzas)