A dish by Mineral
Preheat the oven to 200 ° C.
First make the focaccia dough and roll it out on baking paper in a circle or rectangle. Spread the fresh pesto evenly over the dough. Divide the asparagus ribbons and the green peas. Season with pepper, salt and a little olive oil.
Bake the dough in the oven for twelve to sixteen minutes until the crust is golden brown.
Divide the burrata over the focaccia and sprinkle with a little lemon zest.
Garnish with arugula.
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