Next Post
Oatmeal Chocolate Chunk Cookie Peanut Butter Swirled Brownies + Video.
This post may contain affiliate links, please see our privacy policy for details.
It is spring, right?
Because looking out my window now you’d never guess it.
Tuesday was bright, sunny and amazing. Yesterday and today? Not amazing. Just cold and snowy. Eight inches expected by the end of the morning then a little break this afternoon and more tonight and tomorrow. Ahh, the joys of living in a place where it snows till June. And I know I say this pretty much every year come this time, but someone please send me the sun, or better yet a plane ticket to Florida (or anywhere sunny and warm). The worst part is that it’s not gonna stop. Those spring flowers that you people who live below nine thousand feet get? Yeah, we barely get those even in the summer, let alone spring. Which is a total bummer because I love flowers.
Since spring weather is nowhere to be found, I made pizza. Extra (extra) cheesy pizza.
It’s the only way to cope with snow in spring if you ask me. Ok, there are a few ways, but for today we’re just gonna focus on the pizza.
I had some help with this pizza concept from a friend of my moms. This time, not Mrs. Mooney, but Mrs. Kevesdy. Turns out my mom has friends who love to cook, which is interesting since she is really not much of a cook herself…
Also, is it weird that I text with my mom’s friends? Kind of thinking it is, but I spent a decent amount of time with them when we lived in Ohio. Plus, they make GOOD food and I always need ideas. Like always.
This white pizza is heavily inspired by one that Mrs. Kevesdy told me about. Only hers is probably a little less cheese loaded than mine and I added the asparagus because lately, I am putting it with, on, and in, pretty much everything. It is just so good right now.
It’s kind of like the saying, “if you’ve got it, flaunt it”, but instead we’re talking about asparagus, and right now its got it going on, so I am cookin it.
Ok, that was weird, but you know what I mean.
But back to the cheese, because pizza is all about the cheese (which is why I could not do a vegan diet). This little round piece of bread has four cheeses going on. Yup, four! You just can’t do a white + veggie loaded pizza without a lot of cheese. It wouldn’t be right.
I threw on some parmesan (classic), mozzarella (so melty), burrata (the best) and feta (addicting). FYI, it’s the perfect combo.
So what’s the spring part to this pizza?
Um, hello? I put a salad on a pizza and it’s so good.
Honestly, I have wanted to try fresh greens on a pizza for forever, so it just seemed like a good time.
All I did was toss some fresh arugula with some sun-dried tomatoes, pine nuts, feta cheese and a little drizzle of oil + balsamic. It’s the perfect topper to a cheesy pizza and if you are doubting me on that? Don’t.
No really, don’t
Also, there’s balsamic drizzle and if that + all these greens doesn’t scream spring than I do not know what does.
Of course you could always add some ice cream or meringue for dessert. Then it would definitely be a complete spring meal.
Spring Time Mushroom + Asparagus White Burrata Cheese Pizza with Balsamic Drizzle.
Servings: 2 Servings
Calories Per Serving: 1857 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Shop ingredients at your local Target store. Learn more
Ingredients
Pizza Dough
- 1 1/2 cups flour
- 1/2 cup warm water
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1 tablespoon olive oil
Toppings
- 6 tablespoons olive oil divided
- 8 ounces baby bella mushrooms sliced
- 1 small bunch asparagus ends trimmed and then cut into 3rds or 4ths
- 1/4 teaspoon crushed red pepper
- Good pinch of salt and pepper
- 1/4 cup packed fresh basil chopped
- 1 clove small garlic minced or grated
- 2 tablespoons parmesan cheese grated
- 1 1/2 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 oil drained and reserved
- 1 tablespoons balsamic vinegar
- 2 tablespoons pine nuts toasted
Balsamic Drizzle
- 1/2 cup balsamic vinegar
- 1 teaspoon brown sugar optional
Instructions
For the Dough:
- In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. You can also do all the mixing and kneading in your stand mixer with the dough hook attachment. Now rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
To make the Balsamic Drizzle
- Add vinegar and brown sugar, if using, to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.
To assemble the Pizza
- When the dough is ready, start assembling the pizzas. Preheat the oven to 375 degrees F.
- Heat a large skillet over medium heat, add 1 tablespoon olive oil and once hot add the mushrooms and asparagus. Cook over medium heat for 5 minutes or until the veggies are just slightly cooked and softened. Season with salt, pepper and crushed red pepper. Remove from the heat and set aside.
- Once the pizza dough is ready, lightly flour a counter. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. Drizzle at least 2 tablespoons of olive oil over the pizza dough. Add the chopped basil, garlic and parmesan, spread out evenly over the pizza. Add the mozzarella cheese and then sprinkle the veggies over the pizza. Break the burrata up over the top and then sprinkle with a little feta cheese.
- Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey.
- Meanwhile add the arugula and sun-dried tomatoes to a bowl and toss with 1-2 tablespoons of the reserved sun-dried tomato oil, toasted pine nuts, 1 tablespoon balsamic, a handful of feta cheese and a pinch of salt and pepper, toss well and set aside until ready to use.
- Remove the pizza from the oven and serve the arugula salad over top the pizza, or on the side. Drizzle the balsamic glaze over the pizza. Slice and EAT!
Take that Colorado mountain town snow.
Such a delicious recipe! I didn’t have all the ingredients but it still turned out so well with substitutions. I made the balsamic glaze without brown sugar and it was delicious.
Only question, I was a little confused about the flour amounts for the pizza dough. Where does the additional 1/2 cup from? Is it the 1/2 cup from the initial 1 and 1/2 cups of flour or an extra 1/2 cup on top of that? I made my dough by feel but just wanted to ask for clarification.
Hey Jenna,
Thanks so much for making this recipe!! Sorry for any confusion on the dough, you are starting with 1 cup of flour and then using the additional 1/2 cup when working with the dough. I hope this helps! xx
I’ve made this multiple times and it is wonderful! Thank you for sharing your talent with the world.
Hey Haley,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
So, When do you add the salt that’s listed in the ingredients for the crust dough?C
HI! You should add the salt when you add the flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can you please update the recipe to include this? I already made my dough and just realized I never put the salt in because it wasn’t in the instructions…
Made this tonight! I know this is an “old” recipe. But it was amazing. Posted pics on insta. Thank you for all of your wonderful recipes. You make me seem like a decent cook when really all I do is follow your instructions. Honestly, 99% of my meals are your recipes. I would starve without you. Thank you, Tieghan!
Thank you so much Anastasia! I will go check out your instagram photos!
I made this tonight. I subbed Bella mushrooms for hen of the woods (maitake) ones instead. Tripled the garlic. Doubled the salad (the photo looks like spinach? Definitely used arugula). Made this on the grill. Oh man. This is just the best ever. Seriously. This is the pizza to win any pizza contest there might be. Make this immediately.
All sounds so so good!! So glad you liked it (:
I love cheese but never hard of burrata chees where can I find it…I live in small rural town in Alabama…but am close to city…or is there a substitute for the burrata?
Ohmygoodness, this is one scrumptious looking pizza!! And that balsamic drizzle! Yes, please. 🙂 Pinned!
Thanks Jocelyn!!
This is a fabulous blog, the pictures are so beautiful! I want to try these recipes, but I know they won’t come out as well =)