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National Pinot Grigio Day: Spring Pea and Burrata Pesto Pizza

Heather Kinnaird
Topped with asparagus pesto, peas and creamy burrata cheese, this pizza is a spring delight.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main


  • 1 recipe pizza dough
  • 3/4 - 1 cup asparagus pesto Click the link in the post for the recipe
  • 8 ounces burrata thinly sliced
  • 1/2 cup fresh english peas
  • cornmeal for dusting peel


  • place the pizza stone on a rack in the bottom 1/3 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)