When I’m in the mood for pizza, this spring veggie flatbread with burrata is my go to. It comes together in 30 minutes, and is so much better than takeout. I learned this method from my friend Brenna, who also has SO many other incredible sheet pan pizza recipes. The dough does require some prep work and planning, but once you commit, it’s easy!
I use a store-bought pizza dough (Lamonica’s Pizza Dough Pizza Dough is my favorite but I’ve also used the Whole Foods and Trader Joe’s doughs and they’re both good). The KEY to getting a delicious, fluffy yet crisp dough is to let the pizza dough come up to room temperature (it can sit for anywhere from 30 min – 6 hours). This is what requires some planning, but once you set your pizza dough out, everything else comes together really quickly.
Another couple tricks to note:
- Get the oven as hot as you can – preheat the oven to 500F (or as high as it’ll do) and once you’re ready to bake, place the sheet pan at the bottom of the oven (it’s the hottest there)
- Add extra virgin olive oil to the sheet pan itself – this will help create a golden brown crust and prevent the dough from sticking.
- Assemble the pizza directly on the sheet pan so no transferring is needed. Once you assemble, it goes directly in the oven!
How to make the Spring Veggie Flatbread with Burrata – Step by Step:
Step 1: Let the pizza dough come to room temperature. Remove from the packaging and set onto a plate or cutting board that has been dusted with flour. Cover with a damp tea towel or plastic wrap and let sit for at least 30 minute or at most 6 hours.
Step 2: Preheat the oven to 500F, or as hot as your oven will go.
Step 3: Prep the pizza toppings – mince the garlic and cut the asparagus on a bias. Add the garlic to small bowl along with 1/4 cup of extra virgin olive oil.
Step 4: Once the dough has come to room temp, prep the sheet pan. Add 2 tablespoons of oil to the pan, then place the dough on the sheet pan.
Step 5: Use your knuckles to spread out the dough into a large rectangular shape, covering the entire sheet pan.
Step 6: Spoon the garlic olive oil mixture over the dough, leaving about 1/2″ from the edges.
Step 7: Add the sliced asparagus, shredded cheese, and drizzle with a bit more extra virgin olive oil. Bake in the preheated oven for 10 minutes, or until nice and golden brown. It will begin to smell like delicious garlic bread.
Step 8: While the pizza is baking, prep the salad. Bring a small pot of water up to a boil and setup an ice bath with 2 cups of ice, 2 cups of water, and a pinch of salt.
Step 9: Cut the sugar snap peas on a bias and blanch them for 10 seconds. Remove them and place into an ice bath. You can skip the ice bath, just note that your snap peas may turn a bit brown after a few hours.
Step 10: Shave the radish and chop the mint.
Step 11: Toss the radish, sugar snap peas, mixed greens, lemon juice, kosher salt, black pepper, and chopped mint together.
Step 12: When the pizza is finished cooking, spoon tablespoon-sized burrata over the pizza, topping with Malden salt and olive oil. Pile the salad high over the pizza, slice, and serve!
VIDEO TUTORIAL:
Spring Veg Flatbread with Burrata
- Total Time: 30 minutes
- Yield: 4 1x
Description
When I’m in the mood for pizza, this sheet pan pizza is my go to. It comes together in 30 minutes, and is so much better than takeout. I learned this method from my friend Brenna, who also has SO many other incredible sheet pan pizza recipes. The dough does require some prep work and planning, but once you commit, it’s easy!
Ingredients
For the Pizza
- 16 ounce pizza dough
- 6 cloves garlic, minced
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 cups of shredded mozzarella cheese
- 1/2 bunch of asparagus, cut on a bias
- 8 ounces of burrata
- maldon salt
- all purpose flour, for dusting
For the Salad Topping:
- 2 cups of mixed greens or arugula
- 1/2 lemon, juiced
- 2 cups of sugar snap peas, cut on a bias
- 3 radishes, thinly sliced or cut with a mandolin
- 1/2 cup mint leaves, packed
- extra virgin olive oil
- black pepper
- kosher salt
Instructions
- Let the pizza dough come to room temperature. Remove from the packaging and set onto a plate or cutting board that has been dusted with flour. Cover with a damp tea towel or plastic wrap and let sit for at least 30 minute or at most 6 hours.
- Preheat the oven to 500F, or as hot as your oven will go.
- Prep the pizza toppings – mince the garlic and cut the asparagus on a bias. Add the garlic to small bowl along with 1/4 cup of extra virgin olive oil.
- Once the dough has come to room temp, prep the sheet pan. Add 2 tablespoons of oil to the pan, then place the dough on the sheet pan.
- Use your knuckles to spread out the dough into a large rectangular shape, covering the entire sheet pan.
- Spoon the garlic olive oil mixture over the dough, leaving about 1/2″ from the edges.
- Add the sliced asparagus, shredded cheese, and drizzle with a bit more extra virgin olive oil. Bake in the preheated oven for 10 minutes, or until nice and golden brown. It will begin to smell like delicious garlic bread.
- While the pizza is baking, prep the salad. Bring a small pot of water up to a boil and setup an ice bath with 2 cups of ice, 2 cups of water, and a pinch of salt.
- Cut the sugar snap peas on a bias and blanch them for 10 seconds. Remove them and place into an ice bath. You can skip the ice bath, just note that your snap peas may turn a bit brown after a few hours.
- Shave the radish and chop the mint.
- Toss the radish, sugar snap peas, mixed greens, lemon juice, kosher salt, black pepper, and chopped mint together.
- When the pizza is finished cooking, spoon tablespoon-sized burrata over the pizza, topping with Malden salt and olive oil. Pile the salad high over the pizza, slice, and serve!
Equipment
Notes
If you are gluten free, this pizza would also work with gluten free pizza dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Easy Entertaining
- Method: Oven
- Cuisine: Californian
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