Spring Time Mushroom + Asparagus White Burrata Cheese Pizza
Ingredients
Pizza Dough
-
1½
cups
flour
-
½
cup
warm water
-
1½
teaspoons
active dry yeast
-
1
tablespoon
honey
-
¼
teaspoon
salt
-
1
tablespoon
olive oil
Toppings
-
6
tablespoons
olive oil (divided)
-
8
ounces
baby bella mushrooms (sliced)
-
1
small bunch
asparagus (trimmed and cut)
-
¼
teaspoon
crushed red pepper
-
1
pinch
salt
-
1
pinch
pepper
-
¼
cup
fresh basil (chopped)
-
1
clove
garlic (minced or grated)
-
2
tablespoons
parmesan cheese (grated)
-
1½
cups
mozzarella cheese (shredded)
-
4-8
ounces
burrata cheese
-
4-8
ounces
feta cheese (crumbled)
-
2
cups
fresh arugula
-
2
tablespoons
oil packed sun-dried tomatoes (drained)
-
1
tablespoon
balsamic vinegar
-
2
tablespoons
pine nuts (toasted)
Balsamic Drizzle
-
½
cup
balsamic vinegar
-
1
teaspoon
brown sugar (optional)
Instructions
- Prepare the dough by mixing warm water, yeast, and honey, then let it sit until foamy.
- Add flour and olive oil, mix until a sticky dough forms, then knead and let rise for about 1½ hours.
- For the balsamic drizzle, combine vinegar and brown sugar in a saucepan, boil, then simmer until reduced.
- Preheat the oven to 375°F.
- Sauté mushrooms and asparagus in olive oil, season with salt, pepper, and crushed red pepper.
- Roll out the pizza dough, place it on a greased baking sheet, and drizzle with olive oil.
- Spread basil, garlic, and parmesan over the dough, then add mozzarella and the sautéed vegetables.
- Top with burrata and feta cheese, and bake for 25-30 minutes until the cheese is melted.
- Toss arugula with sun-dried tomatoes, reserved oil, toasted pine nuts, balsamic vinegar, and feta.
- Serve the arugula salad over the pizza, drizzle with balsamic glaze, slice, and enjoy.
Nutrition Facts (estimated)
Servings
2
Calories
1857
Total fat
109g
Total carbohydrates
138g
Total protein
56g
Sodium
1500mg
Cholesterol
100mg
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