Name: Snap Pea Asparagus Pizza with Arugula and Burrata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 unbaked pizza dough (I use my homemade whole wheat pizza crust); 1/4 cup pesto; 6 asparagus spears; 1/4 cup snap peas; 1/4 cup freshly shaved parmesan cheese; 2 oz fresh mozzarella cheese, torn into small pieces; large handful arugula leaves; Juice of 1/2 lemon; 1/2 tsp olive oil; Salt and freshly cracked pepper to taste; 2 oz burrata

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This beautiful spring pizza is loaded with green goodness from the pesto base, to shaved asparagus and snap peas, to the lemony arugula topping, plus it has parmesan, mozzarella and burrata for good measure. (vegetarian)

overhead view of asparagus snap pea pizza with burrata and arugula on a wire cooling rack lined with parchment.

Can a 'healthy' veggie pizza still be delicious? One hundred percent yes! I'm here to prove it with this snap pea asparagus pizza that is filled with all the healthy green veggies, and also all the gooey, melty cheese. It's the best of both worlds on one delicious pie.

Why You'll Love This Fresh Green Pizza

This pretty pizza combines all the best of spring veggies - asparagus, snap peas, and peppery, lemony arugula pop against melty mozzarella and savory parmesan, and garlicky pesto. It all gets topped with creamy, dreamy burrata for a little something extra. It feels fresh and healthy, while still maintaining a crave-worthy pizza experience!

How To Make Snap Pea and Asparagus Pizza

six image collage showing steps to making snap pea asparagus pizza with burrata and arugula.

Place a pizza stone in the oven and heat to 500°F.
Trim the asparagus and shave it into ribbons using a vegetable peeler. A Y-style peeler is easiest. Slice the snap peas in half length-wise.
Stretch the dough into a circle on a piece of parchment paper. Leave the edges a little thicker than the center.
Spread pesto on top of the dough.
Top with parmesan, asparagus, snap peas, and torn mozzarella pieces.
Carefully slide the parchment with the pizza onto the heated pizza stone and bake 8-10 minutes.
Toss the arugula with the lemon, oil, salt and pepper.
Remove the pizza from the oven and top with torn burrata and arugula. Allow to rest for a few minutes while the burrata melts.
Slice and serve!

asparagus snap pea pizza with burrata and arugula on a wire cooling rack lined with parchment.

Can This Pizza Be Grilled?

Yes! I actually prefer grilling pizza because my oven takes forever to get to 500°. You'll do the same thing as in the oven, just on the grill - heat the grill to 500°F with the stone on it, place the pizza (on parchment) on the stone, and grill with the lid closed 8-10 minutes.

What If I Can't Find Burrata?

If you can't find burrata, just double up on the mozzarella and leave the burrata off. It will still be delicious!

overhead view of sliced asparagus snap pea pizza with burrata and arugula.

Wine Pairings For Asparagus Pizza

The acidity in a crisp sauvignon blanc goes really well with the lemony arugula.
A light pinot grigio or pinto gris is also nice with green pizza.
If you prefer, chardonnay also pairs nicely with the creaminess of the cheese and peppery arugula.
Bubbles are always nice with pizza! Go for a dry (brut or extra brut) sparkling wine.

slice of asparagus snap pea pizza with burrata and arugula with a bite taken out.

More Delicious Pizza Recipes You'll Love

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Snap Pea Asparagus Pizza with Arugula and Burrata

overhead view of asparagus snap pea pizza with burrata and arugula on parchment paper on a wire cooling rack.

Print Recipe

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2-3 servings 1x
Category: main dish
Method: baked
Cuisine: American

Ingredients

Scale

1 unbaked pizza dough (I use my homemade whole wheat pizza crust)
¼ cup pesto
6 asparagus spears
¼ cup snap peas
¼ cup freshly shaved parmesan cheese
2 oz fresh mozzarella cheese, torn into small pieces
large handful arugula leaves
Juice of ½ lemon
½ tsp olive oil
Salt and freshly cracked pepper to taste
2 oz burrata

Instructions

Place pizza stone in a cold oven and preheat oven to 500°F.
Trim woody ends off of asparagus. Use a vegetable peeler to shave asparagus into thin ribbons. Slice snap peas in half lengthwise.
Stretch pizza dough into a circle on a piece of parchment paper, leaving the edges slightly thicker than the center.
Spread pesto onto pizza dough. Top with snap peas, asparagus ribbons, parmesan and mozzarella.
Carefully slide pizza on the parchment onto the preheated baking stone. Bake 8-10 minutes.
While pizza is baking, toss arugula with lemon and oil in a bowl. Season with salt and pepper to taste.
Remove pizza from oven. Tear burrata into a few pieces and place on top of the pizza. Top with arugula. Let the pizza stand for a few minutes so the burrata warms through.
Slice pizza and serve.