Creamy burrata sinks into this wheat-free crust from a favorite local bakery, and bakes up bubbly and golden. Topped with roasted asparagus and pistachio pesto, it’s a lively springtime treat.
What You Get
Frozen wheat-free pizza crust
What You’ll Need
Salt and freshly ground pepper
Chile flakes (optional)
Makes 3 servings
15 minutes active
25 minutes total
Preheat the oven to 450°F. Make sure the rack is in the center of the oven. Place an empty sheet pan below to catch any drips. Line another sheet pan with foil or parchment.
Remove one of the pizza crusts from the package. Spread with 4 tablespoons pesto. Drain the burrata, tear half of it into bite-size pieces, and scatter on top of the pesto. Season generously with salt and pepper.
Shimmy the pizza from the cardboard directly onto the oven rack and bake until the crust is golden and crispy around the edges, 6 to 10 minutes.
Meanwhile, trim the asparagus, snapping off any woody ends, and cut it into bite-size pieces. Pile the asparagus on the prepared pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Add the pan to the oven and cook until the asparagus is just tender, 7 to 10 minutes.
Using a clean towel or the cardboard, transfer the pizza to a cutting board. Arrange the asparagus on top and drizzle with more pesto. Cut the pizza into wedges, sprinkle with chile flakes, if you want a kick, and serve warm.
Contains: milk, tree nuts.
Note: This meal kit was made with ingredients that do not contain wheat, but it was made in a facility that also processes wheat.