If you need an easy dinner in your back pocket while you’re planning your Easter feast like I do, this asparagus pizza with burrata is IT…
I kind of have a love affair with anything pizza or flatbread…or sandwich. I assume it stems from the fact that the possibilities with any of them are completely endless, and since I have such a hard time making decisions, endless possibilities allow me to just keep making lots and lots of variations without having to commit to just one. And that’s a good thing for me…
I’ve been on kind of a Greek kick lately if you haven’t noticed. It all started with the greek potatoes the other day, then went to the lamb, and then went to this pizza. I pretty much always have sundried tomatoes and artichokes on hand, and now that asparagus is coming into season, that’s a staple around here too. So it was a pretty easy combination to come up with the other day when I wanted a quick and easy afternoon snack that wouldn’t keep me in the kitchen cleaning up while I really needed to be taking care of some computer organization. Which reminds me, I don’t think I’ve told you guys about my little hiccup last week when I went to sit down to download photos to filter through for the mussels post…
Picture this…I felt like I had finally gotten some shots of the mussels that I would be proud of, and I left the kitchen in excitement to look at them on my big screen, to find that perfect one that made me feel like ‘Yes! That’s the one!’. So I sit down, plug in my camera, go to hit upload, and that nasty little box that says a bunch of mumbo jumbo that basically means ‘DENIED’ pops up and my heart sunk. My entire computer storage was literally COMPLETELY FULL with pretty much 95% of it being photos. Meaning, I needed to do some major clean up before I could even THINK about uploading these new photos. Meaning, I had to pull out my hard drive that I’ve never used on my own because my mom (yup, she still takes care of me) is the one who always helps me with that stuff. And since she’s been in Montana helping my sister with baby Marleigh, I needed to figure it out on my own.
Hello??? How easy is a hard drive??? It’s pretty much the easiest thing in the world to use and I’ve been scared of it like I’ve been scared of grilling since forever! And now it’s like my favorite thing to use, so much so that I even ordered another one to back the first one up with based on a suggestion from a friend. So now I have two cute little boxes of information on my desk as accessories and safety nets in case my desktop decides to pull a fast one on me like my first laptop did, and continue to rainbow wheel for eternity. How terrible is that rainbow wheel by the way? It honestly makes me physically cringe to think about. I’m thinking that’s why they made it so pretty…
So anyway…my computer is on its way to being all cleaned up, and aside from finally learning how to use my hard drive, another positive thing that came from the back up is that I was FINALLY able to pull the before photos from our DIY kitchen remodel off of it! We spent a good year slowly and steadily remodeling our kitchen to turn it into a space that was not only more conducive for everyone being involved in what happens in there, but would double as a studio for me with tons of natural light. I could not be happier with the final result and it’s my favorite room of the house. We spend almost all of our time in there and I can’t wait to share it with you! I’ll be posting a couple of preview pics on Saturday in my next ‘favorites’ post.
And without further ado…this pizza! ENJOY!
Asparagus Pizza with Sundried Tomatoes and Burrata
- 1 pound fresh pizza dough
- 2/3 cup ricotta cheese
- 1 teaspoon fresh lemon zest
- 10-12 asparagus spears, trimmed
- 2 teaspoons extra virgin olive oil
- pinch of salt and pepper
- 1 cup cooked, chopped spinach
- 7 large artichoke hearts, cut in half or quartered
- 2/3 cup sundried tomatoes
- 2 medium balls of burrata
- 1/2 cup feta crumbles
- fresh chopped chives and oregano leaves to garnish
- Preheat oven to 450 degrees. On a lightly floured surface, roll out the dough into a 10-12 inch circle (or shape).
- Evenly spread the ricotta all around the dough and sprinkle the lemon zest over top.
- In a medium bowl, gently toss the asparagus with the olive oil, salt and pepper and set aside. Evenly distribute the spinach around the crust and layer the asparagus over top. Do the same with the sundried tomatoes and artichoke hearts.
- Use your hands to break apart the burrata and sprinkle it around evenly along with the feta. Bake the pizza for 12-15 minutes or until crust is golden and fully cooked. Garnish with chives and oregano...ENJOY!