Spring Pizza
flavor [flave] combo is out of the world
Ingredients:
Trader Joe’s pizza dough (I used garlic and herb, Todd used plain)
Burrata (can sub mozzarella)
Leeks
Mushrooms
Prosciutto
Lemon zest
Green onion
— I hate to pick fights, but honeys, it is not basil season yet. There hasn’t been enough sun nor warmth for that bad boy to thrive. In the meantime, we will pivot to a classic spring herb — parsley!
Parsley Pesto:
1 lemon, zested and juiced (saving some to top off the pizza)
1 cup parsley, moderately packed (used flat leaf, but you can use curly)
1-2 cloves of garlic, depending on preference
1/2 cup pistachio
1/4 cup olive oil
handful of arugula
s + p, to taste
—want to make it extra creamy? add 1/2-1 avocado😏🤌🏻
Instructions:
If using TJ’s pizza dough like I did, take the pizza dough out of the fridge 30 minutes before starting to shape. Preheat the oven to 425. In the meantime, make the parsley pesto by adding all ingredients into a blender or food processor. Slice up leeks and mushrooms and cook for 10 minutes at 425. Take out the veggies when they’re done and bump up the oven to 475 for the pizzas when you roll out your dough. Once the dough is rolled and ready to rumble, add pesto, roasted mushrooms, leeks, and burrata (or mozzarella) to pizza. Pop in the oven for 8 minutes. Cut up green onion and get prosciutto ready. Rotate the pizza(s) and cook for another 4 minutes. Once the pizza is out of the oven, add green onion, prosciutto, and lemon zest. TRUST + ENJOY. Want to elevate the pizza even more? Add hot honey🙌🏻 We ate a basic side salad alongside these gorgeous slices.