Springtime Vegetable Pizza
You guys, I had one of the coolest afternoons yesterday. Don't judge me because I am a total dork but I had a meeting at one of the cookbook publishing mecca's -Ten Speed Press. I know this is so unexciting to you but really exciting to me - I am a huge fan (borderline hoarder) of cookbooks and in all the land, Ten Speed produces some of my favorites. The halls were lined with gorgeous pictures of food and the best part was I got to go into their library where I was literally surrounded wall to wall with every cookbook I could dream of. I died. Honest to goodness heaven for a cookbook hoarder. I could just move in and be surrounded by cookbooks and live happily ever after. One of these days I am going to do a cookbook round-up but until then here are some cookbooks I am drooling over: Camino (local Oakland restaurant) Hartwood (makes me want to hope on a plane and fly to Tulum immediately) and Sweeter off the Vine (because who doesn't love a cookbook based solely on baking with fruit)
Ok enough gushing about cookbooks you know what else I am obsessed with - this springtime vegetable flatbread. I know some people have thoughts on whether vegetables should be on pizza and I say yes, most definitely yes, especially when it is paired with prosciutto and burrata. Uh, yes please!
Plus I am sharing the easiest way to get delicious crispy and chewy pizza at home - use your cast iron skillet. You assemble the pizza on the stove in the cast iron pan over medium heat and then you finish it in a hot oven and voila you have perfect pizza in a matter of minutes. Oh and save yourself the time, buy pre made pizza dough and pre made pesto sauce.
Springtime Vegetable Pizza
- 1 package pre-made pizza dough
- 1 container pesto
- 1/2 lb asparagus, blanched
- 1/2 lbs fresh or frozen peas (if frozen then defrosted)
- 1/4 red onion, thinly sliced
- 1 package prosciutto
- 1 container burrata (about 6 oz)
- pinch of red pepper flakes
- All purpose flour for sprinkling
- Fresh mint for garnishing
Pre heat oven to 450F.
Sprinkle flour in a large cast iron skillet. Gently roll out half of the pizza dough and place it in the cast iron skillet, covering the bottom. Transfer the skillet to the stove and begin to cook over medium high heat. Carefully assemble the rest of pizza while the bottom of the pizza is cooking on the stovetop. Add 2 to 3 tablespoons pesto, half of the asparagus, half of the peas, half of the red onion, half of the prosciutto and half of the burrata. Once the bottom of the pizza is set, transfer to the oven and cook for 8 to 10 minutes or until the pizza crust is golden brown and the cheese is bubbling.
Garnish with fresh mint and more burrata.
Repeat with remaining ingredients.
Makes 2 pizzas.