Pinsa with Asparagus and Burrata

Pinsa with Asparagus and Burrata

Extra easy to prepare and really delicious becomes the ready-made pinsa that you top with mozzarella, green asparagus, and portobello. After baking, creamy burrata is added along with finely grated lemon zest and honey.

Adam Hardarson
By Adam Hardarson 8 months ago
4

Ingredients

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  • 2StyckPinsa (pinsabröd)
  • 250StyckMozzarella (ost)
  • 1StyckPortobello mushroom (tunt skivad)
  • 10 ⅗OzGreen asparagus
  • ½StyckRed onion (tunt skivad)
  • 2StyckBurrata
  • 1StyckLemon (finrivet skal)
  • 29 ⅗MilliliterHoney
  • 1To tasteOlive oil (till ringling)
  • 1To tasteSalt
  • 1To tasteBlack pepper
  • 1To tasteGreen Salad for Serving
  • 4StyckGreen asparagus (finhackade)
  • 1 ⅖OzBaby spinach (eller rucola)
  • 14 ⅘MilliliterLemon juice
  • 29 ⅗MilliliterOlive oil (till sallad)
  • 1To tasteSalt (till sallad)
  • 1To tasteBlack pepper (till sallad)

Instructions

1

Preheat the oven to 220 degrees Celsius (fan).

2

Place the pre-baked 2 piece Pinsa on a baking sheet lined with parchment paper.

3

Cut the 250 pieces Mozzarella into smaller pieces and distribute them on the flatbreads.

4

Shave 300 grams Green asparagus with a vegetable peeler. The part that cannot be shaved, chop it very finely for the salad.

5

Place the thinly sliced asparagus on the pinza along with thinly sliced [Ingrediens saknas] and ½ piece Red onion.

6

Drizzle with a little olive oil and sprinkle with salt and pepper.

7

Bake in the oven for about 8-10 minutes, or until the pastry is golden and crispy.

8

In the meantime, mix the chopped asparagus with leafy greens, 14 ⅘ milliliters Lemon juice, 1 to taste Olive oil, salt, and pepper in a bowl.

9

Take the pinsa out of the oven and break the burrata over it in large pieces.

10

Sprinkle over grated lemon zest and drizzle a little extra olive oil and honey on top.

11

Serve immediately alongside the fresh salad.