When you combine 3 of my favorite things, pizza, burrata, and spring you get the most delish Burrata Snap Pea and Asparagus Pizza!
Not that we ever needed an excuse for pizza night – but if we did, I think spring produce is enough of an excuse! All the vegetables available in my CSA boxes these days gives me endless inspiration for pizza and this Burrata Snap Pea and Asparagus Pizza is the latest and greatest in my kitchen!
I’ve been busy working on a very exciting new project so pizza is ON MY MIND! I dream about it daily. I think about it when I’m eating breakfast. I’m constantly brainstorming new ways to eat one of my favorite foods. This Burrata Snap Pea and Asparagus Pizza is a trio of incredible flavors. One – it’s loaded with a roasted garlic paste. Two – there’s some melted fresh mozzarella and taleggio cheese (which will change your life if you’ve never tried it but also you could leave it out if you can’t get it!) And Three – it’s topped with farmers market veggies including asparagus and snap peas and then BURRATA! It’s perfect and refreshing.
Check out some of my other favorite pizzas here:
- See all my Pizzas here
- Three Cheese Pizza
- Green Pizza (with Asparagus, Peas, Mint and Burrata)
- White Pizza with Spinach and Lemon
- Sweet Corn and Basil Pizza
- Garlic Mushroom & Spinach Pizza
- Southwestern Taco Pizza
- Broccolini Sausage Pizza
- Corn Cilantro Jalapeño Pizza
Asparagus and Snap Pea Pizza
- 2 tablespoons olive oil
- 1 lb pizza dough
- 4 asparagus stalks sliced in half lengthwise and then cut into 1 inch pieces
- 1 ½ cups Taleggio cheese, shredded (or fontina)
- 1 ½ cups Mozzarella cheese, shredded
- 1 ball burrata cheese
- 1 cup sugar snap peas, opened and separated
- 4 ounces prosciutto
For the Roasted Garlic Paste
- 4-5 tablespoons olive oil
- 1 head garlic
- 1 lemon zested
- Pinch chili flakes
- 3 tablespoons shredded parmesan
For the Roasted Garlic Paste
- Preheat your oven to 450 degrees F.
- Trim the top of the head of garlic to expose the tops of the garlic cloves. Place the head of garlic on a piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap the head of garlic up in the foil and transfer to the oven to roast for 40 minutes. Once soft, remove the head of garlic from the oven and carefully pop out the individual garlic cloves into a bowl. Add the remaining olive oil, lemon zest red pepper flakes and the parmesan cheese. Mash the mixture together with a fork and use as needed for the pizza.
For the Pizza
- Preheat your oven to 500 degrees.
- Divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel. Once your 2 pizza doughs are flat and ready to be heated, use a spoon to spread the roasted garlic paste all around the dough leaving a little bit for the crust.
- Top each pizza with equal parts of both shredded cheese, asparagus and snap peas. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is golden and cheese is bubbling.
- Remove pizza from the oven and top with the torn burrata and prosciutto. Season with salt and pepper and additional red pepper flakes if needed slice and serve.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
This pizza sounds divine and that roasted garlic paste…yum!!
This looks delish! I can’t wait to sample this pizza!
Roasted garlic paste? Genius! This sounds super fresh and delicious. Can’t wait to dive in!
You need to figure out a way to send samples to those of us who can’t come to your home for dinner.
I just swoon for your gorgeous pizzas!!!
This looks so pretty and I love how fresh the ingredients are!
Counting the ways to use Roasted Garlic paste… oh yeah!!! :o)
What a beautiful pizza! Love the peas idea!
Hi! I imagine a pizza stone is preferred, but can this be baked on a cookie sheet?
What a great way to combine so many wonderful ingredients! Love these pizzas.
Omg this was amazing!! We live burrata but because it’s pricey and not widely available in Canada we don’t eat it often, but we splurged for this! We are not fans of prosciutto that isn’t crispy, so we did put that on halfway through cooking. We absolutely loved this pizza! I’m a sucker for anything burrata and asparagus! Lately asparagus on pizza has been my jam!
Substitute for taleggio cheese please?
We have been doing quite a bit of pizza, and will be adding this one right into the rotation!!
This is the quintessential spring pizza! It has been on my weekly pizza rotation.
This is our third pizza we have tried of yours and by far our favorite (sweet corn and basil a close second). As far as the garlic paste goes, I always have some left over. Does it keep well in the fridge? Can I freeze it or what else would you suggest using it on? It’s so good so I don’t want to waste it! Can’t wait to make this again!
fridge or freezer!! great on pasta, protein or veggies
The only problem with a lot of these recipes is that I would love to try them but they would end up costing about $5o for a homemade pizza! Taleggio, Burrata cheeses (which I’ve never seen in any of my stores so they HAVE to be expensive), plus prosciutto, and snap peas is going to be a very pricey pizza IMHO! I wouldn’t even know where to look for the two cheeses. I’m sure it’s great, but the closest I’ll get to trying it is an invite to your house which is only slightly higher than finding the ingredients in stores anywhere near me.
HOLY COW – this is the best pizza I’ve ever made! The garlic spread is so delicious, and the fresh veggies and lemon zest make this taste like Spring in pizza form. 10/10!!!
What a great pizza to showcase all the delicious Spring vegetables!
Looks amazing! I can’t wait to make this.
PS. I made your basil vinaigrette and it is delicious!
This was so delicious! Just loved it. One question though- the Tallegio cheese. You mention “shredded” but the cheese I bought was almost like Brie, kinda mushy, so wasn’t able to shred. Are there other versions of this cheese? Wondering if I picked up the wrong stuff. Really delicious regardless. Will definitely make again
its tough to shred unless its SUPER cold. But torn is totally fine!!
We cheated in our preparation of this one and used a garlic paste from a tube because we only had about 20-30 minutes to get this cooked and on the table. It was so delicious! Everything else we picked up at Trader Joe’s so it was super easy and convenient. We didn’t use Tallegio but fontina and we will definitely be trying this again but with the Tallegio.and our own roasted garlic paste. We also used more asparagus on this than was listed because we just like it a lot. Yummy inspiration (and letting someone else roast the garlic was worth it so we didn’t overheat our house on this hot summer day). We love roasted garlic and have done it ourselves many time so I know we sacrificed a bit in flavor—and yet it’s still five rocking stars and a recipe to repeat and serve to guests!
I made this for lunch today and it was a real hit. My asparagus had gone bad, so I increased the amount of snap peas. Also, put the prosciutto and burrata on the pizza before baking it. This pizza is a definite keeper!