DUTCH BABY PESTO BREAKFAST PIZZA

For the Dutch Baby:

• 1 cup plus 2 tablespoons all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 8 large eggs
• ¾ cup whole milk
• 1/4 cup finely chopped fresh herbs such as chives, parsley and/or tarragon
• 6 tablespoons unsalted butter

For the toppings:

• 1/3 cup pesto sauce (recipe below)
• 4 ounces burrata cheese, cut into large rounds
• 1/2 pound thick asparagus, shaved
• 2 ounces thinly sliced pancetta
• 2-3 large eggs
• Radish sprouts or microgreens, to garnish

For the Pesto:

• 2 cups packed chopped fresh basil leaves
• 2 cloves garlic, chopped
• ¼ cup pine nuts
• 1/2 cup olive oil, plus more as needed
• 1/3 cup grated parmesan cheese
• Kosher salt, to taste