Renee Frojo

Bi-Rite Guest Recipe Contributor Renee Frojo’s Spring Pizza

Fava Bean, Broccoli Rabe and Burrata Pizza with Pea Shoot Pesto

The best way to use up spring produce might just be to throw on it on a pizza.

For this recipe, buttery fava beans and bitter broccoli rabe are paired with creamy burrata cheese and a zesty pea shoot pesto. Half the toppings are cooked, while the other half are thrown on fresh, giving this pizza the best of both worlds.

Servings: 2 Prep Time: 15 minutes Cook Time: 15 Minutes


For the pesto

1 cup pea shoots
½ cup parsley
½ teaspoon salt
2 garlic cloves, sliced
½ cup pecorino cheese, grated
¼ cup pine nuts
1 teaspoon lemon juice
½ olive oil

For the pizza

1 cups shelled fava beans
Kosher salt
2 teaspoons fresh lemon juice
3 tablespoons olive oil
1 pound Bi-Rite pizza dough
Flour, for dusting
1 small bunch broccoli rabe
8 ounces burrata
4 ounces watercress
1 teaspoon Za’atar


First, make the pesto. In a food processor, blend the pea shoots, parsley, salt, garlic cloves, pecorino, pine nuts and lemon juice. As you blend, slowly add the olive oil into the mixture until smooth.

Next, cook the fava beans. In a medium saucepan, heat 3 cups water until boiling. Add fava beans and cook until tender, about 4 minutes. Drain and transfer to a bowl of cold water. Once cool enough to handle, peel the shells from the fava beans.

In a medium bowl, combine the fava beans with the lemon juice, 1 tablespoon oil, and a sprinkle of salt. Set aside.

Heat the oven to 450°F.  Lightly flour a counter or cooking surface. Using your hands or a rolling pin, roll the dough out to a flattened disk. Place the dough on a greased baking sheet or baking sheet covered with parchment paper and then use your hands to pull the pizza dough into an oval shape.

Spoon a couple tablespoons of the pesto over the dough. Bake until the crust starts to brown, 8 to 10 minutes. Meanwhile, toss the broccoli rabe in the remaining oil and season with salt. Remove the pizza from the oven, spread half the burrata on top with the broccoli rabe. Place back in the oven until the broccoli rabe is cooked, 5 to 6 minutes. Remove from the oven, add the remaining burrata, fava beans, watercress and za’atar. Sprinkle with salt.

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