Asparagus Mushroom Burrata Pizza
This asparagus mushroom burrata pizza cooks up in less than 20 minutes and is the perfect spring pizza. Topped with lots of sauteed mushrooms, asparagus, sun-dried tomatoes, mozzarella cheese, and burrata cheese, sprinkled with red pepper flakes and microgreens. You'll LOVE this pie!
Servings: 1 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
Serving: 1g | Calories: 591kcal | Carbohydrates: 67g | Protein: 24g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Cholesterol: 34mg | Sodium: 772mg | Fiber: 8g | Sugar: 7g