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.

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)


  • 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


  1. Place pizza stone in a cold oven and preheat oven to 500°F.
  2. Trim woody ends off of asparagus. Use a vegetable peeler to shave asparagus into thin ribbons. Slice snap peas in half lengthwise.
  3. Stretch pizza dough into a circle on a piece of parchment paper, leaving the edges slightly thicker than the center.
  4. Spread pesto onto pizza dough. Top with snap peas, asparagus ribbons, parmesan and mozzarella.
  5. Carefully slide pizza on the parchment onto the preheated baking stone. Bake 8-10 minutes.
  6. While pizza is baking, toss arugula with lemon and oil in a bowl. Season with salt and pepper to taste.
  7. 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. 
  8. Slice pizza and serve.


  • If you can't find burrata, you can skip it and double the mozzarella.
  • If you don't have a pizza stone, use a sturdy baking sheet.
  • You can also grill this pizza using the same instructions, pizza stone and all!

Keywords: spring pizza, green pizza with arugula and burrata, snap pea asparagus pizza