Spring Greens Burrata Pizza
By Rosana Machiela of Yoga of Cooking
Spring Greens Burrata Pizza
By Rosana Machiela of Yoga of Cooking
Yield/Serves:
1 pizza
- 1 ball of pizza dough, store bought or homemade
- ½-cup basil pesto, store bought
- 2 eggs
- 8oz burrata cheese
- 1 cup arugula
- ¼-cup micro greens
- Handful mini heirloom tomatoes
- ¼-cup red onion
- ¼-cup sugar snap peas
- Salt and Pepper, to taste
- Drizzle of Olive Oil
For the crust: Preheat your oven to 425°F.
Follow the instructions on the pizza dough package. Combine all ingredients, mix and knead.
Using a rolling pin, roll dough out to desired size and thickness. Transfer to baking steel.
Toppings: Spread pesto all over the dough. Cook for 8-10 minutes (time varies depending on size and thickness).
Add the eggs on top and cook for another 2-3 minutes, until the whites are cooked and the crust is golden.
While the pizza cools a bit, toss the topping ingredients with olive oil, salt and pepper (to taste).
Top pizza with burrata, arugula, micro greens, tomatoes, red onions and snap peas.
Serve and enjoy!
Follow the instructions on the pizza dough package. Combine all ingredients, mix and knead.
Using a rolling pin, roll dough out to desired size and thickness. Transfer to baking steel.
Toppings: Spread pesto all over the dough. Cook for 8-10 minutes (time varies depending on size and thickness).
Add the eggs on top and cook for another 2-3 minutes, until the whites are cooked and the crust is golden.
While the pizza cools a bit, toss the topping ingredients with olive oil, salt and pepper (to taste).
Top pizza with burrata, arugula, micro greens, tomatoes, red onions and snap peas.
Serve and enjoy!