Morty and Burrata Spring Pizza
This pizza celebrates spring in a very luxurious—but very simple—way. Just a few things that live in your freezer—frozen pizza dough and frozen peas—plus a few fresh ingredients come together in a bite that’s a symphony of textures. Warm, crunchy and chewy crust, cool creamy burrata, bright verdant sweetness from the pea pesto and the salty umami of mortadella. I mean, HELLO. And best of all the whole thing comes together in about the time it takes to bake the pizza dough.
Serves 4
INGREDIENTS
One 8-ounce ball of frozen pizza dough, thawed
2 cups frozen peas, thawed
2 tablespoons roasted pistachios
2 tablespoons mint leaves, plus more for garnish
1 small clove of garlic
1 small lemon, juiced (about 2 tablespoons)
½ cup finely grated Pecorino
½ cup extra virgin olive oil, plus more for finishing
¼ pound mortadella, thinly sliced (about 10-12 slices)
One 8-ounce ball of burrata
½ tsp kosher salt
Freshly ground black pepper
Flaky sea salt, for finishing
METHOD
Preheat oven to 500F.
Roll out dough into approximately 10” circle (or any shape you like) and bake on a sheet pan for 10 to 15 minutes until golden brown and charred in spots.
Meanwhile make the pea pesto. Into the bowl of a food processor, add peas, pistachios, mint and garlic and blend until chunky. Then add lemon juice, pecorino, olive oil and season with salt and pepper. Purée until combined, but still with some texture.
To assemble, generously spread pea pesto atop pizza crust, then top with mortadella. Place burrata in the center, then drizzle with extra virgin olive oil, finish with flaky sea salt and garnish with mint leaves and serve immediately.
