Spring Vegetable And Pesto Pizza Recipe

Ingredients

• 3 g (1 teaspoon)active dried yeast
• 4 g (1 teaspoon)granulated sugar
• 190 g (1 1/2 cups), plus extra for stretching the doughbread flour
• 5 g (1 teaspoon)kosher salt
• 15 ml (1 tablespoon)olive oil
• 227 g (8 ounces)mozzarella cheese, shredded
• 60 ml (1/4 cup)basil pesto
• 2 clovesgarlic, peeled and thinly sliced
• 3mushrooms, thinly sliced
• 1/2 smallcourgette, thinly sliced
• 1/2 smallsummer squash, thinly sliced
• 5 stalks, trimmed and cut into 2.5 cm (1-inch) lengthsasparagus
• 15 ml (1 tablespoon)olive oil
• 1.5 g (1/4 teaspoon)kosher salt
• 0.3 g (1/8 teaspoon)ground black pepper
• 227 g (8 ounces)burrata cheese
• 1 small bunchfresh basil

Instructions

1. 1

   Activate the yeast

   In a measuring jug, stir together 160 ml (2/3 cup) warm water, the yeast and sugar. Cover and leave for 5 minutes, or until foamy.

2. 2

   Mix the dry ingredients

   In a medium bowl, stir together the bread flour and salt.

3. 3

   Form the dough

   Add the yeast mixture and 15 ml (1 tablespoon) olive oil to the flour. Stir until a rough, shaggy dough forms.

4. 4

   Rest the dough

   Cover the bowl and leave the dough to rest for 15 minutes.

5. 5

   Stretch and fold

   With wet hands, lift the dough upwards and fold it back over itself.

6. 6

   Repeat the folds

   Repeat the lift and fold three more times, turning the bowl as you work.

7. 7

   Rest and repeat

   Cover the bowl and rest the dough for 15 minutes. Repeat the stretching, folding and resting process two more times.

8. 8

   Leave to rise

   Cover the bowl with cling film and leave the dough at room temperature for 1 hour, or refrigerate it for up to 2 days.

9. 9

   Heat the oven

   Preheat the oven to 260°C or 290°C (500°F or 550°F).

10. 10

    Flour the surface

    Dust a clean work surface with flour.

11. 11

    Shape the crust

    Place the dough on the floured surface. Use your fingertips to press dimples around its edge, forming a rim.

12. 12

    Stretch the base

    Stretch the centre of the dough with your hands into a 30 cm (12-inch) round or square.

13. 13

    Transfer the dough

    Move the dough to a baking sheet sprinkled with flour.

14. 14

    Add mozzarella

    Spread the mozzarella evenly over the dough, leaving the edge uncovered.

15. 15

    Add the pesto

    Spoon small dollops of pesto over the mozzarella.

16. 16

    Arrange the vegetables

    Top the pizza with the garlic, mushrooms, courgette, summer squash and asparagus.

17. 17

    Season the toppings

    Drizzle with 15 ml (1 tablespoon) olive oil, then sprinkle evenly with the salt and pepper.

18. 18

    Bake the pizza

    Bake in the preheated oven for 7–9 minutes, until the crust is browned and the cheese is bubbling.

19. 19

    Finish and serve

    Scatter torn pieces of burrata evenly over the pizza, add basil leaves and serve immediately.

What is spring vegetable pizza?

Pizza has roots in Italy, while this version brings together a familiar cheese-topped base and a colourful mix of spring and summer vegetables. Pesto lends the toppings a punchy basil flavour, and burrata adds a soft, creamy finish.

The dough is given several short rests and folds before its longer rise. That patient approach makes a pliable base that can be stretched by hand and baked quickly at high heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 31g protein, 58g carbs, 34g fat.

The bread flour supplies most of the carbohydrates, while mozzarella, burrata and pesto contribute much of the fat; the cheeses also provide most of the protein. Add a green salad or other fresh vegetables alongside to balance the plate.

The dough and its rest

Yeast: warm water helps activate the yeast, while the sugar gives it something to feed on. Wait for visible foam before mixing it into the flour.

Folding: wet hands make the dough easier to handle during the repeated stretch-and-fold rounds. The covered rests between rounds give it time to relax.

Choosing and preparing the vegetables

Thin slices: cut the mushrooms, courgette and squash thinly so they can cook through during the short bake. Keep the asparagus pieces to roughly 2.5 cm.

Even coverage: distribute the vegetables across the pizza rather than piling them in the middle. This helps the toppings heat evenly and leaves the crust edge clear.

Stretching the base

Floured surface: use enough flour to stop the dough sticking as you shape it. Press around the edge first to define a rim, then stretch the centre towards a 30 cm round or square.

Gentle handling: work the dough with your hands rather than forcing it into shape. If it resists stretching, give it a brief pause before continuing.

Baking and doneness

Hot oven: the recipe gives a choice of 260°C or 290°C, so use the setting that suits your oven and baking sheet. Keep an eye on the pizza, as the bake is only 7–9 minutes.

Visual cues: look for a browned crust and bubbling cheese before taking it out. Add the burrata and basil only after baking, as directed, so they stay fresh and creamy.

Serving the pizza

Finish: tear the burrata over the hot pizza and scatter over the basil leaves just before serving. The contrast between the warm toppings and the cool, soft cheese is part of the appeal.

On the side: serve with a simple green salad or lightly dressed leaves for a fresh accompaniment. Cut the pizza into four portions and bring it to the table straight away.

Recipe notes & tips

• Measure the warm water and let the yeast mixture stand until it looks foamy.
• Keep your hands wet during the dough folds to reduce sticking.
• Slice the vegetables thinly so they cook during the brief bake.
• Leave a clear border around the dough when adding the mozzarella.
• Use the oven's appearance cues as well as the stated bake time.
• Add the burrata and basil after the pizza comes out of the oven.

Variations

• Swap the greens: use thinly sliced tender spring vegetables in place of one of the listed vegetables.
• Change the pesto: try a different basil pesto if you have one to hand.
• Add chilli: scatter a little chilli over the toppings before baking for gentle heat.
• Use a baking stone: bake the shaped pizza on a preheated stone if that suits your oven setup.
• Make individual pizzas: divide the dough and shape smaller bases, checking them closely as they bake.

Common mistakes to avoid

• Skipping the rests: the dough may be harder to stretch; allow each covered rest as directed.
• Using dry hands: dough can cling during folding; wet your hands before lifting it.
• Cutting the vegetables too thick: they may not soften in time; slice them thinly.
• Covering the rim: cheese and toppings can weigh down the edge; leave the crust uncovered.
• Overbaking: the thin base can brown quickly; check for a browned crust and bubbling cheese from 7 minutes.
• Adding burrata before baking: it can lose its fresh, creamy finish; put it on after the pizza comes out.

How to store

For the best texture, serve the pizza immediately. Refrigerate leftover slices in a covered container for up to 3 days, then reheat in a hot oven until warmed through; the base may soften in storage.

Frequently asked questions