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4.92 from 12 votes

Spring Time Mushroom + Asparagus White Burrata Cheese Pizza with Balsamic Drizzle.

Super comforting, extra cheesy pizza
Prep Time15 minutes
Cook Time25 minutes
Rest1 hour 30 minutes
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 2 Servings
Calories: 1857kcal

Ingredients

Pizza Dough

Toppings

Balsamic Drizzle

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!

Nutrition

Calories: 1857kcal | Carbohydrates: 113g | Protein: 57g | Fat: 106g | Saturated Fat: 36g | Cholesterol: 160mg | Sodium: 1400mg | Potassium: 1229mg | Fiber: 7g | Sugar: 27g | Vitamin A: 2200IU | Vitamin C: 19.5mg | Calcium: 1159mg | Iron: 7.9mg