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You are here: Home / Pizza / Burrata Pizza with Shaved Asparagus Arugula Salad

Burrata Pizza with Shaved Asparagus Arugula Salad

May 13, 2019 By Spices in My DNA 3 Comments

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The best kind of pizza is pizza with a salad on top! This Burrata Pizza with Shaved Asparagus Arugula Salad is a super light and fresh thin crust pizza! It’s topped with garlic oil, fontina, burrata, and a lemony shaved asparagus and arugula salad. The perfect spring and summer dinner!

Overhead shot of a pizza cut into triangles topped with a shaved asparagus arugula salad

My favorite kind of pizza is pizza that has arugula piled on top. There’s something about the richness of the cheese against the bright, peppery arugula that just does me in. The last time I shared a pizza with arugula on it was literally five years ago (how?!?!), so I figured it was time.

Overhead shot of a pizza topped with a shaved asparagus arugula salad

That salad on top is actually the best. It’s tossed with the garlic infused oil that we make for the pizza (YES PLEASE), as well as a little lemon juice, lemon zest, salt, and pepper. It’s so fresh and addicting!

I shaved raw asparagus suuuper thin for the salad just with a vegetable peeler. It’s sooo good. I love adding shaved asparagus to my salads during the springtime for a fun change!

Overhead shot of a clear mixing bowl filled with shaved asparagus arugula salad

This salad is honestly so good by itself too – if you added grilled shrimp or chicken to it that would be amazing too, just as a standalone meal!

Overhead shot of a baked pizza crust topped with torn pieces of burrata cheese

My mom got me this pizza stone for Christmas and I just got around to using it this spring! I’m so mad at myself for waiting because it’s THE MOST AMAZING THING EVER. And it makes pizza sooooo much better!

I honestly feel like an idiot because I had no idea what a difference a stone makes in your pizza crust. People always talk about pizza stones and how great they are, but I always just used baking sheets with a little cornmeal dust on them and thought they were great.

I was sooo wrong. The crust from the stone is perfectly thin, crispy, light, golden, and just perfect. I’m a pizza stone convert!

Overhead shot of a pizza cut into triangles topped with a shaved asparagus arugula salad

I also just really really love this crust recipe. It’s one I started making a few years ago when I lived in Los Angeles, and I’ve been obsessed with it ever since. It uses a little less yeast, so it doesn’t puff up as much. It yields a perfectly thin and crispy crust – my favorite kind of crust! Unless I’m in one of those moods where delivery pizza with the super thick crust and thick layer of cheese only sounds good. You know?

But 90% of the time, I am a thin crust kind of girl.

Overhead shot of a pizza crust with melted burrata cheese being topped with a pile of shaved asparagus arugula salad

Also. Burrata and/or any kind of fresh mozzarella on a pizza can be tricky, because they have so much moisture. When I make pizzas with burrata or fresh mozz, I almost always par-bake the crust, so that there’s more of a crusty barrier between the crust and the cheese, so it doesn’t get as soggy. Here, I went the extra step and completely baked the pizza crust with a layer of garlic oil and fontina cheese on it, and then added the burrata on top after it came out of the oven. I threw it back in the oven for just a couple minutes to warm it through, but that isn’t even really necessary.

The heat of the pizza melts the burrata just enough, and it doesn’t get all watery/soggy! Plus, an extra layer of cheese and garlic oil never hurt anyone.

Overhead close up shot of a pizza topped with a shaved asparagus arugula salad with a bite taken out of a piece

Now we can say we’re actually eating a salad when we’re eating pizza!

Overhead shot of a pizza cut into triangles topped with a shaved asparagus arugula salad
5 from 1 vote
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Burrata Pizza with Shaved Asparagus Arugula Salad

The best kind of pizza is pizza with a salad on top! This Burrata Pizza with Shaved Asparagus Arugula Salad is a super light and fresh thin crust pizza! It's topped with garlic oil, fontina, burrata, and a lemony shaved asparagus and arugula salad. The perfect spring and summer dinner!

Course Appetizer, Main, Main Course, Pizza
Cuisine Italian
Keyword arugula pizza, burrata pizza, pizza with arugula on top, pizza with salad on top, shaved asparagus arugula salad, spring pizza recipe, summer pizza recipe, thin crust pizza recipe
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 2 -4
Author Molly | Spices in My DNA

Ingredients

For the pizza crust

  • 3/4 cup warm water
  • 1 teaspoon active dry yeast
  • 1 teaspoon honey
  • 2 cups all purpose flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon olive oil

For the garlic oil

  • 3 tablespoons olive oil
  • 2 cloves garlic, chopped

For the pizza

  • half of the garlic oil
  • 4 ounces fontina cheese, freshly grated
  • 8 ounces burrata

For the shaved asparagus arugula salad

  • 5 stalks asparagus, thinly shaved with a vegetable peeler (about 1/4 lb.)
  • 2 cups baby arugula
  • remaining garlic oil
  • zest of 1/2 a lemon
  • juice of 1/2 a lemon
  • salt and pepper to taste

Instructions

  1. Begin by making the dough. Add warm water, yeast, and honey to a large bowl. Stir and let sit for 5 minutes until bubbles form at the top. Add the flour, salt, and olive oil and stir until it starts to form a dough. Work it together using your hands onto a clean, dry countertop dusted with flour to prevent sticking. Knead for 5 minutes until dough is smooth and elastic. Form dough into a ball and place back in bowl and cover with a dish towel. Set aside for 1-1 1/2 hours, until dough has just about doubled in size.

  2. While dough is rising, make the garlic oil. Heat olive oil in a small saucepan or skillet over medium heat. Add the garlic and sauté for a minute or so, or until garlic is fragrant and very lightly brown on the edges (it will burn quickly so watch carefully!). Remove from heat immediately and pour into a small bowl to stop cooking. Set aside.

  3. Once dough is finished rising, preheat oven to 425℉. Lightly flour your countertop. Turn the dough out onto the countertop, and roll the dough out into a large circle, about 1/4-inch thick or less. Place dough onto a pizza stone or a large oiled baking sheet. Drizzle dough with half of the garlic oil, and rub it evenly over the dough. Top with the fontina. Bake for 20 minutes, or until crust is golden and cheese is golden and bubbly.

  4. While the pizza is cooking, make the salad. In a large bowl, combine the shaved asparagus, arugula, a drizzle of the garlic oil (you may not need all of it), lemon zest, lemon juice, and a couple pinches of salt and freshly cracked black pepper. Toss to coat, and season to taste with additional salt and pepper if needed.

  5. While the pizza is still hot, tear the burrata into pieces and place it evenly all over the pizza. Put the pizza back into the oven just for a couple minutes to warm the burrata through. Remove from oven and top with the shaved asparagus and arugula salad, and an extra drizzle of the garlic oil. Serve immediately!

Recipe Notes

*To cut down on prep time, you can definitely use a store-bought pizza dough or crust!
*This is the pizza stone I use and LOVE. It makes a huge difference in your crust!

Overhead shot of a pizza cut into triangles topped with a shaved asparagus arugula salad

There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! As always, all opinions are my own. Thank you SO much for reading!

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    Gluten Free Margherita Pizza
  • Double Tomato and Corn Bruschetta Pasta with Burrata
    Double Tomato and Corn Bruschetta Pasta with Burrata
  • Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
    Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes

Filed Under: Main Course Recipes, Pizza Tagged With: appetizer, arugula, aspragus, burrata, dinner, pizza, pizza stone, salad, salad pizza, spring, summer, the best pizza crust

Previous Post: « Garlic Roasted Tomato Red Lentil Pasta with Arugula and Toasted Pine Nuts
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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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