Pizzeria Lola recipe

Ann Kin, Owner and Executive Chef of Pizzeria Lola and Hello Pizza made for us burrata and english peas on toast. Pizzeria Lola recently won National Munchies Award for best pizza.

Burrata and English peas on toast

Ingredients

1 baguette

8 - 12 oz. burrata

8 oz. English peas

Mint/basil pesto (scroll down for recipe)

Pea tendrils

Micro greens

Olive oil

Maldon or course sea salt

Directions: Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat until the water comes to a boil. Cook until the peas are tender, for about 3 - 5 minutes. Drain and immediately place peas in an ice bath to stop the cooking process. When completely cooled, drain the peas and transfer to a food processor. Add salt to taste and pulse just until peas have a roughly smashed texture. Do not over mix. Set mixture aside. Slice baguettes into approximately 1" slices. Gently brush with olive oil and toast in the oven or grill until lightly toasted. To assemble, spread pesto evenly on toasted bread, spoon a good amount of the smashed peas, a dollop of burrata and finish with maldon and a drizzle of olive oil. Garnish with the pea tendrils and micro greens that have been lightly tossed in olive oil. Serve immediately.

**Mint Basil Pesto

2 cups lightly packed basil

4 cups lightly packed mint

4 garlic cloves

1/2 cup pine nuts

2 tsp. salt

2 Tbsp. lemon juice

1 cup grated parmesan

1 cup olive oil

Pizzeria Lola

5557 Xerxes Avenue South, Minneapolis, MN 55410

(612) 424-8338