Lemon Asparagus, Goat Cheese and Burrata Pizza

Preheat the oven to 450 degrees with either a pizza stone or sheet tray inside of it to get hot. 

In a large sautee, bring 1-2 inches of salted water to a boil. Blanch the asparagus for 3-5 minutes and then drain. Season the asparagus with juice of half a lemon, salt, and pepper. 

Meanwhile, warm the oil and garlic in a pan until JUST fragrant (you don’t want any color on the garlic, about 1-2 minutes). 

In a small bowl, mix the goat cheese with honey, zest of 1 lemon, oil salt, and pepper.

Roll out one ball of the dough on a lightly floured surface into a 12 inch round circle (or rectangle, sometimes the dough has a mind of its own).

Remove the sheet tray from the oven and drizzle the pan with a tbsp. olive oil (or use cooking spray). Carefully place the dough on the hot tray. Spread the crust with the garlic-infused olive oil. Evenly spread the goat cheese mix over the pizza and then top with the asparagus. Bake for about 10-15 minutes or until the crust is lightly brown (this will depend greatly on the thickness and shape of your pizza so be sure to check it periodically).

Top the pizza with torn burrata pieces and torn basil. Serve with a side salad.

For the Salad:

Add the arugula, walnuts, and avocado to a salad bowl. Drizzle with olive oil, lemon, salt, pepper, and toss.