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