burrata pizza with peas and pesto

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pizza night just got an upgrade with this easy to make and incredibly delicious burrata pizza with peas and pesto


burrata pizza with peas and pesto

thank you to Cavit for sponsoring this post

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.  

burrata pizza with peas and pesto

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.

burrata pizza with peas and pesto

burrata pizza with peas and pesto

Ingredients:

Directions:

  • 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)
         

burrata pizza with peas and pesto

Because we make our pizza in the oven outside, I divide the dough into four small individual pizzas, but you could make two medium pizzas just as easily. For a crispy crust bake the pizzas one at a time. Make sure to preheat the oven with the pizza stone inside and let it heat for at least 30 minutes.  A pizza peel dusted with cornmeal makes it easy to slide the pizza into and out of the oven, but you could use a baking sheet if you don’t have a peel.

As much as everyone loves a pizza loaded with toppings, they actually cook a lot better if you go a bit easy; too much sauce and cheese and you will have a soggy mess.

If you can’t find burrata fresh mozzarella is a delicious substitution and will have you craving this pizza all summer long.

burrata pizza with peas and pesto

enjoy!