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.