Creamy burrata sinks into this crust, which is already shaped for you, and bakes up bubbly and golden. Topped with roasted asparagus and pistachio pesto, it’s a lively springtime treat.
What You Get
Par-baked pizza crust
What You’ll Need
Salt and freshly ground pepper
Chile flakes (optional)
Makes 3 servings
Active Time: 15 minutes
Total Time: 25 minutes
Preheat the oven to 450°F. Line a sheet tray with foil or parchment.
Remove the pizza crust from the package, but leave it on the cardboard. Sprinkle lightly with water around the edges. Spread with 4 tablespoons pesto. Drain the burrata, tear half of it into bite-size pieces, and scatter on top of the pesto. Season generously with salt and pepper.
Shimmy the pizza from the cardboard directly onto the oven rack and bake until the crust is golden and crispy around the edges, 12 to 15 minutes.
Meanwhile, trim the asparagus and cut it into bite-size pieces. Pile the asparagus on the prepared pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Add the pan to the oven and cook until the asparagus is just tender, 7 to 10 minutes.
Using a clean towel or the cardboard, transfer the pizza to a cutting board. Arrange the asparagus on top and drizzle with more pesto. Cut the pizza into wedges, sprinkle with chile flakes, if you want a kick, and serve warm.