Burrata Snap Pea and Asparagus Pizza


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 When you combine 3 of my favorite things, pizza, burrata, and spring you get the most delish Burrata Snap Pea and Asparagus Pizza!

Burrata Snap Pea and Asparagus Pizza from www.whatsgabycooking.com (@whatsgabycookin)

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 at the market these days gives me endless inspiration for pizza and this Burrata Snap Pea and Asparagus Pizza is the latest and greatest in my kitchen!

Burrata Snap Pea and Asparagus Pizza from www.whatsgabycooking.com (@whatsgabycookin)

I’ve been busy working on my next book and so pizza is ON MY MIND! I dream about it (and game of thrones). 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 tallegio cheese (which will change your life if you’ve never tried it!) And Three – it’s topped with farmers market veggies including asparagus and snap peas and then BURRATA! It’s perfect and refreshing and clean.

Burrata Snap Pea Pizza from www.whatsgabycooking.com (@whatsgabycookin)

Asparagus and Snap Pea Pizza

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Gaby Dalkin
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  • 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
  • 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.
Asparagus and Snap Pea Pizza: Chef Vision

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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  1. Maria

    This pizza sounds divine and that roasted garlic paste…yum!!

  2. Sommer @aspicyperspective

    This looks delish! I can’t wait to sample this pizza!

  3. Monika

    Roasted garlic paste? Genius! This sounds super fresh and delicious. Can’t wait to dive in!

  4. Sandy

    You need to figure out a way to send samples to those of us who can’t come to your home for dinner.

  5. Julie @ Table for Two

    This looks so pretty and I love how fresh the ingredients are!

  6. RossC

    Counting the ways to use Roasted Garlic paste… oh yeah!!! :o)

  7. Rebecca

    Hi! I imagine a pizza stone is preferred, but can this be baked on a cookie sheet?

  8. Monika

    What a great way to combine so many wonderful ingredients! Love these pizzas.

  9. Melissa Brooker

    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!