National Pinot Grigio Day: Spring Pea and Burrata Pesto Pizza
Recipe Type: Main
Prep Time: 
Cook Time: 
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Topped with asparagus pesto, peas and creamy burrata cheese, this pizza is a spring delight.
  • 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
  1. place the pizza stone on a rack in the bottom ⅓ of the oven, and preheat oven to 500 degrees
  2. once risen, divide your dough into 2 or 4 pieces, form into balls, and let rest 30 minutes
  3. 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
  4. carefully move the flattened dough onto a peel dusted with cornmeal
  5. top with sauce, a few slices of burrata, and peas
  6. bake one pizza at a time (5 minutes for small pizzas, 8-10 minutes for medium pizzas)
Recipe by Honest Cooking by Mercato Fabbrica at