Wheat-Free Pesto Pizza with Asparagus & Burrata

Creamy burrata sinks into this wheat-free crust from a favorite local bakery, and bakes up bubbly and golden. Topped with roasted asparagus and pistachio pesto, it’s a lively springtime treat.

What You Get

Frozen wheat-free pizza crust 

Pistachio pesto 

Burrata cheese 

Asparagus 

What You’ll Need

Salt and freshly ground pepper

Olive oil

Chile flakes (optional)

Makes 3 servings

15 minutes active 

25 minutes total 

Step 1

Preheat the oven to 450°F. Make sure the rack is in the center of the oven. Place an empty sheet pan below to catch any drips. Line another sheet pan with foil or parchment. 

Step 2

Remove one of the pizza crusts from the package. 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. 

Step 3

Shimmy the pizza from the cardboard directly onto the oven rack and bake until the crust is golden and crispy around the edges, 6 to 10 minutes. 

Step 4

Meanwhile, trim the asparagus, snapping off any woody ends, 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.

Step 5

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.

Contains: milk, tree nuts.

Note: This meal kit was made with ingredients that do not contain wheat, but it was made in a facility that also processes wheat.