Recipe adapted from Half Baked Harvest

Ingredients:

Pizza:

1/2 pound homemade or store-bought pizza dough

1 small bunch asparagus, ribboned with a vegetable peeler

1 cup fresh or frozen peas

8 ounces fresh mozzarella cheese

6 ounces thinly sliced prosciutto

1 handful of microgreens

1 tablespoon chopped fresh chives

Crushed red pepper flakes, for sprinkling

Lemon Roasted Garlic Vinaigrette:

1/3 cup olive oil

Juice + zest of 2 lemons

1/4 cup fresh basil

1 head of roasted garlic

1 teaspoon kosher salt and pepper

Directions:

Vinaigrette:

Combine all ingredients in a blender and pulse until combined. Taste and adjust salt and pepper if needed.

Pizza:

Preheat the oven to 450 degrees F. Flour a large baking sheet.

On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with a couple spoonfuls of vinaigrette and top with the fresh mozzarella, asparagus and peas. Drizzle lightly with olive oil, salt and pepper.

Transfer the pizza to the oven and bake for 8-10 minutes or until the crust is golden and the veggies lightly charred. Remove from the oven and top with prosciutto. Let the pizza sit 5 minutes and allow the burrata to melt. Top with microgreens, chives and crushed red pepper. Serve with the remaining vinaigrette.

Sponsored by Bonterra Organic Vineyards