Pea, Leek and Burrata Pizza
Fresh peas, leeks, and our pizza sauce made from California-grown artichokes give this easy-to-prepare pizza a breezy spring flair.
- 1 Tbs. olive oil
- 1 small leek, white and light green part only, sliced lengthwise
into 1/4-inch (6-mm) strips
- Kosher salt and freshly ground pepper, to taste
- 1 batch Thin Crust Pizza Dough
- 1 cup (8 fl. oz./250 ml) Artichoke & Garlic Pizza Sauce
- 8 oz. (250 g) burrata cheese, sliced
- 1/4 cup (1 1/4 oz./35 g) shelled fresh or frozen English peas
Preheat a Breville pizza maker on the preheat setting for 30 minutes.
In a small sauté pan over medium heat, warm the olive oil. Add the leek and cook, stirring occasionally, until tender, 6 to 8 minutes. Season with salt and pepper and set aside.
On a lightly floured surface, roll out half of the dough into a 10-inch (25-cm) round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel. Spread half of the pizza sauce over the dough, leaving a 1/2-inch (12-mm) border uncovered. Top with half of the cheese, then top with half of the sliced leeks and sprinkle with half of the peas.
Transfer the pizza to the pizza maker. Bake on the classic setting according to the manufacturer’s instructions until the crust is crisp and the cheese is lightly browned, 10 to 11 minutes. Using the pizza peel, transfer the pizza to a cutting board. Slice and serve immediately.
Preheat the pizza maker again and prepare the second pizza with the remaining ingredients as above. Makes two 10-inch (25-cm) pizzas.
Williams-Sonoma Test Kitchen