This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This asparagus mushroom burrata pizza is the perfect spring pizza. Topped with sauteed mushrooms, asparagus, sun-dried tomatoes, mozzarella cheese, burrata cheese and sprinkled with red pepper flakes and microgreens. You’ll LOVE this pie!
Who doesn’t love pizza?
This asparagus mushroom burrata pizza has the volume turned up!
It combines both melty mozzarella with delicious and creamy burrata, for a super cheesy topping.
Pizza is perfect for any time because it’s so quick, easy, and versatile!
Plus, it feels totally seasonal with the sprinkling of microgreens on top of the pizza.
Ingredients for asparagus mushroom burrata pizza
- Pizza dough – Ready-to-go pizza dough can be found in any grocery store. You can even ask your favorite local pizzeria and buy fresh pizza dough from them.
- Burrata – Burrata cheese is an Italian cow’s milk cheese made from mozzarella and cream. The outer shell is a firm cheese, while the inside is creamy and soft.
- Asparagus – Asparagus is a great springtime veggie, and is delicious when roasted. Its flavors get concentrated in this pizza recipe and it gets slightly charred from the heat.
- Portobello mushrooms – These mushrooms pack a super meaty flavor, and are great on top of this pizza!
- Sun-dried tomatoes – Since there’s not a typical “sauce” on this asparagus mushroom burrata pizza, the sun-dried tomatoes call back to a similar tomato flavor without overshadowing the mushrooms and asparagus.
- Microgreens – Microgreens are added last on this pizza so that they maintain their freshness.
Addition of alternative proteins
This asparagus mushroom burrata pizza uses portobello mushrooms as a meaty substitute.
If you’re looking for a bit more protein you could use pre-cooked grilled chicken breast instead!
You can either grill your own or buy pre-cooked from the store.
If you’re looking to stay in the fungi family, another great meaty mushroom is the Maitake mushroom.
It has an earthy, peppery flavor, with a mighty meaty texture.
Maitake mushrooms are found in your local grocery store’s produce section with the other mushrooms.
Using different greens as a topping
If you can’t find micro-greens, no worries! You can top this pizza with peppery arugula, or sweet baby spinach.
Storage and leftovers for asparagus mushroom burrata pizza
Any leftover pizza can be stored in an airtight container for up to 3 days, if it lasts that long!
It can be reheated on the stove by setting the leftover pizza in a pan set to low heat, and covering for 5 minutes.
Or eat it cold, straight out of the fridge!
More pizza recipes
- Love sweet and savory pizza? Try my BBQ Hawaiian Pizza.
- Want something with more veggies? Try my Zucchini Corn Feta Pizza.
- Craving a pizza with fruit? Try my Fig Caramelized Onion Pizza.
- Looking for a fun pizza appetizer? Try my Air Fryer Pizza Hot Pockets.
Asparagus Mushroom Burrata Pizza
Ingredients
- 1 pound pizza dough, room temperature
- 3 tablespoons olive oil, divided
- 1 cup thinly sliced portabella mushrooms
- 10 skinny asparagus spears, woody ends trimmed off and cut into 2 inch long pieces
- 1/3 cup chopped sun-dried tomatoes
- 2 cloves garlic, minced
- 1-1/2 cups shredded mozzarella cheese
- 1 ball Burrata cheese
- Red pepper flakes
- 2 cups micro greens
Instructions
- Preheat the oven to 425 degrees F and prepare a baking sheet with a non-stick liner.
- Spread out dough onto the liner and set it aside.
- Spread out dough onto the liner, brush with 1 tablespoon of olive oil and set aside.
- In a large skillet add 2 tablespoons olive oil and set over medium heat.
- When the oil is hot add in the mushrooms and saúte for a few minutes until they start to soften.
- Add in the asparagus spears, sun-dried tomatoes, and garlic.
- Saute for another 5 minutes just until everything is soft and the garlic is fragrant. Remove from the heat.
- On your stretched-out dough use the remaining tablespoon of olive oil and brush across the dough.
- Top with 1 cup mozzarella cheese and all the sauteed vegetables.
- Drain your burrata cheeseball and break it into lumps and scatter it across the pizza.
- Top with the remaining 1/2 cup cheese and sprinkle with your desired amount of crushed red pepper flakes.
- Bake for about 20 minutes or until the dough is fully cooked and the top is lightly brown.
- Remove from the oven and sprinkle with the desired amount of microgreens.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
do you have a pizza dough recipe? or whatever my favorite is