Spring Brunch Asparagus and Burrata Pizza Recipe
Rated 5.0 stars by 2 users
Category
Brunch
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
We've already shared our Perfect Cast-Iron Pizza Recipe and the necessary Pizza Dough Recipe to accompany it. Our Spring Brunch pizza is for when you want to look beyond the classic toppings and cook with the seasons. With homemade kale pesto, shaved parmesan, balsamic reduction, and an egg, this pizza is an excellent addition to your next spring or summer brunch menu.
Jessica Sennett
Ingredients
-
2 9-in pizza dough balls
1 bunch kale - washed and cut into 1-inch pieces (option to de-stem here - if you keep the stems it'll make for a crunchier pesto)
- 4 oz walnuts, almonds, or pine nuts - toasted
- 4 oz parm, grated
- 1 cup extra-virgin olive oil
1 lemon
- 1 teaspoon salt
1 cup balsamic vinegar
- 3 T sugar
1 bunch of asparagus, washed and with the fibrous bottoms trimmed
4 oz Parmigiano-Reggiano Cheese shaved to retain flavor
4 eggs at room temperature
1 8oz ball of burrata cheese, hand-shredded into 1-inch shreds
4 ramps, clean thoroughly sliced in half length-wise and width-wise with roots removed
2 cast-iron pans
For The Pesto
For The Balsamic Reduction
For The Other Toppings
Equipment
Directions
Add two well-oiled nine-inch cast iron pans to the oven as it pre-heats to 500 degrees F. As the pans and oven come up to temperature, prepare the other ingredients.
For The Pesto
- Blend the kale, toasted nuts, grated cheese, salt, lemon juice and zest in a food processor until broken down.
- Slowly add olive oil to the mix until fully emulsified and blended.
For The Balsamic Reduction
- In a small saucepan, stir the balsamic vinegar and 3 T sugar until dissolved. Boil until reduced to the point where you can run a spoon along the bottom of the pan and see it, about 5 to 10 minutes.
Assembling The Pizza
- Hold the dough by one edge and move in a circle around the edge of the dough as it stretches into an even circle, at 10 inches in diameter. Remove the hot cast-iron pans from the oven and place the dough in the pans.
- Spread 2 T kale pesto on each pizza. Lay down the ramps and asparagus, then the shredded burrata.
- Make two nests with the cheese for the eggs to sit in after they bake.
- Place the pizzas back into the oven and bake for 10 minutes.
- Then, remove from the oven and crack the eggs into their cheesy nests.
- Bake for approximately 10 minutes more, until the bottom of the pizza is crispy and golden brown.
- When ready, transfer to a cutting board with a metal spatula and finish with shaved parm and drizzles of balsamic reduction.
Serve fresh and enjoy!
Recipe Note
When preparing the balsamic reduction, note that you don't want it to be too thick because it will firm up even more as it cools. It benefits from the use of a stovetop fan and an open window (the vinegar will get into the air, so take care of your eyes!).
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