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Spring Veg Flatbread with burrata

Spring Veg Flatbread with Burrata

  • Author: Jackie Shao - Easy Gourmet by Jackie
  • Total Time: 30 minutes
  • Yield: 4 1x


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!


Units Scale

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


  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.
  2. Preheat the oven to 500F, or as hot as your oven will go.
  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.
  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.
  5. Use your knuckles to spread out the dough into a large rectangular shape, covering the entire sheet pan.
  6. Spoon the garlic olive oil mixture over the dough, leaving about 1/2″ from the edges.
  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.
  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.
  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.
  10. Shave the radish and chop the mint.
  11. Toss the radish, sugar snap peas, mixed greens, lemon juice, kosher salt, black pepper, and chopped mint together.
  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!


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

Keywords: spring veg flatbread with burrata