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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.
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.
I have been wanting to try burrata but didn’t really know what to do with it — this is amazing. What gorgeous pictures! And all the flavors! I have never really liked sun-dried tomatoes, but I know they are good on this. Can you taste a picture? If you can, I know you have a hit here. I can’t wait to try this.
Oh you have to Burrata!!Thanks Terry!
THIS post is why I found you (pinterest). I just love your blog, your writing style, and the pictures you take. You can see the labor of love that is going into this all. I am looking through all of your posts now and I am trying to decide if you’re suddenly my favorite food blogger. I have a few select I follow closely and you are now in that rotation. I can’t believe I haven’t found you before but now that I have I know I am going to have one happy and well fed hubby.
Aww!! This is awesome! Thank you so much! I hope you love everything you try!! 🙂
STOP IT. You read my mind with this pizza .perfect spring weather (when is spring coming officially?!?!) food. friday night is pizza night at my house, sooooo, i already know what we are making 🙂
Thanks Katie!! Hope you love these!
OMG this is mouthwateringly good looking just from the photos. So getting pinned onto my pizza board for later!
Thanks so much, Katie!!
Teighan!!!I am eating this right now and it is soooo good!! I wasn’t sure how to make the balsamic drizzle so I made it kind of like balsamic reduction so it is a bit sweet and it is the perfect touch! I made half with mozzarella cheese and the other half with just goat cheese and they are both delicious! Thanks for the recipe!
So sorry about the drizzle, I just fixed the recipe.
I am so excited you love this and the goat cheese sounds awesome!
Asparagus is one of my favorite things to put on pizza! Besides all the cheese, that is. This looks so yum!
Mine too! It’s so good!
To make balsamic drizzle do you just mix with brown sugar or do you have to heat and make a reduction?
Oops, sorry! I just fixed the recipe to actually tell you how to make it!
Hope you love this!
Thanks, I’m sure I will… You haven’t let me down yet!
That is one beeeeeautiful pizza. Ohmygod. I’m going to day dream about this all day.
Thanks Sarah!
This is pizza perfection, Tieghan! Love the burrata and balsamic!
Thanks!!
This is freaking genius!! I love the drizzle…and the arugula…and the SPRING-NESS! So awesome.
Thanks so much!
Wow this literally made me drool. I have to try this!
Thank you!
This looks phenomenal! Burratta might be one of my favorite things on the planet…nope, that was not an exaggeration; I love it that much. What a great combination of flavors!
Thanks so much, Rachael!!
Goodness gracious. First off, this pizza is gorgeous. That balsamic drizzle is so pretty! Secondly, the cheese – YES. I could never be true to a vegan diet because of cheese either!
Thanks Amanda!
That is one fancy and delicious-looking pizza! It really puts to shame the pizza I just had for lunch…
Thank you!
Ummm yes please- I need more buratta in my life!
You do!! 🙂
Thanks Sophia!