Artisan Pizza with Asparagus, Cherry Tomatoes, and Creamy Burrata

Fill a medium saucepan with water, add salt, and bring to a boil. Gently immerse the asparagus spears and blanch for 3-4 minutes, just until they turn bright green and slightly tender. Immediately transfer the asparagus to a bowl of ice water to halt the cooking and preserve their color. Once cooled, pat dry and slice into 0.5cm thick rounds—perfect for even distribution across your pizza.

Preheat your oven to 190°C (375°F). On a prepared baking sheet or pizza stone, arrange your fresh pizza dough (about 1 full round, homemade or high-quality store-bought). Par-bake the dough until it becomes lightly golden around the edges, then remove from the oven for topping.

Rinse the cherry tomatoes (or grape tomatoes, if preferred), then slice each in half for optimal juiciness and sweetness. Drain the mozzarella thoroughly to avoid sogginess, then cut into small cubes.

Sprinkle the mozzarella cubes evenly across the pre-baked crust. Follow by arranging the halved tomatoes and the prepared asparagus slices, ensuring a balanced spread. Season lightly with salt and finish with a generous drizzle of extra-virgin olive oil, which will help meld the flavors as the pizza bakes.

Return the assembled pizza to the preheated oven. Bake until the crust is golden and crisp at the edges, and the mozzarella is melted and bubbling, typically about 10-12 minutes.

While the pizza finishes baking, carefully dice the Burrata cheese (about 125g) using a sharp knife. Once the pizza emerges piping hot from the oven, gently spoon the diced burrata over the surface, allowing its creamy center to melt slightly into the warm toppings. Drizzle with a touch more high-quality olive oil, slice into wedges, and serve immediately for the ultimate fresh spring experience.