• Preheat your oven to 500 degrees F.

For the Garlic Paste

• Crush all the garlic cloves and mince the garlic. Add the olive oil, lemon zest red pepper flakes and the parmesan cheese. Stir the mixture together with a fork and set aside.

For the Pizza

• Heat the olive oil in large skillet over medium high heat. Add the sliced shallot and cook for 2 minutes until translucent. Add the asparagus and garlic scapes and saute for 3-4 minutes until fragrant. Season with salt, pepper and red pepper flakes. Add the sliced peas and saute for 1 minute more. Remove from heat, taste and adjust salt and pepper as needed.
• Thirty minutes before cooking the pizza, put your pizza stone in the oven.
• Stretch the dough into either 2 circles or 1 large rectangle, then lay it 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 dough is flat, use a spoon to spread the garlic paste all around the dough leaving a little bit for the crust.
• Top each pizza with the shredded cheeses, and vegetable mixture. Transfer the pizza into the oven and bake for 12-13 minutes until the crust is perfect.
• Remove pizza from the oven and top with the burrata, lemon zest and juice. Season with salt and pepper and additional red pepper flakes if needed, add mint at the very last minute, slice and serve.