-Peas in the pod
Take your Burrata out of the fridge. It must be at room temperature to serve.
Roll your puff pastry into a thin pizza crust and place on parchment paper.
Turn your oven on to 450.
Smash a handful of spinach, 2 cloves of garlic and a few tablespoons of pine nuts with a pestle and mortar.
Add a tablespoon of olive oil (we use Planetta, so amazingly grassy) salt, pepper and a squirt of lemon juice to taste.
Spread evenly on your puff pastry and top with fresh garden veggies. This is spring, so asparagus will work instead of pees or both! Quarter some cherry tomatoes or heirlooms if they look better.
Pop in the oven for 12 min or until crust is golden brown.
Finish with a little olive oil, slice open your Burrata and enjoy. Don't forget to spice it up with some Jonny Hetherington Peach Hot Sauce.
Voila! Burrata spring pesto pizza.