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.
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National Pinot Grigio Day: Spring Pea and Burrata Pesto Pizza
- Total Time: 30 minutes
- Yield: Serves 2-4 1x
- Diet: Omnivore
Description
Creamy burrata, fresh peas, and vibrant asparagus pesto make this pizza a springtime delight. Perfect for a casual weeknight dinner or a fun gathering.
Ingredients
- 1 recipe pizza dough
- 0.75 cups - 1 cup (177 ml - 237 ml) asparagus pesto
- 8 ounces (227 g) burrata
- 0.5 cups (118 ml) fresh english peas
- cornmeal
Instructions
- Place the pizza stone on a rack in the bottom third of the oven and preheat to 500°F (260°C).
- Once risen, divide the dough into 2 or 4 pieces, form into balls, and let rest for 30 minutes.
- On a well-floured surface, form each ball into a circle by stretching with your hands (working from the center out). You can then 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).
Notes
- To prevent soggy crust, pre-bake the pizza crust for 5 minutes before adding toppings.
- If asparagus is unavailable, substitute with a vibrant green pesto like basil or spinach.
- For easy cleanup, use parchment paper on your pizza peel.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
How do I make the asparagus pesto for the pizza?
To make the asparagus pesto, simply blend cooked asparagus with olive oil, garlic, and any additional seasonings you prefer until smooth.
Can I use a different cheese instead of burrata?
While burrata provides a creamy texture, you can substitute it with fresh mozzarella or ricotta if you prefer, but the flavor will differ slightly.
What is the best way to store leftover no-knead pizza dough?
You can store leftover no-knead pizza dough in the refrigerator, wrapped in plastic wrap or in an airtight container, for up to 3 days.
