Asparagus & Mushroom Truffle Pizzas

Name: Asparagus & Mushroom Truffle Pizzas with Burrata & Arugula Salad
Yield: 2 servings
Ingredients: 2 oz Arugula; 2 g Truffle Seasoning; 1 Balsamic Vinegar; 4 oz Burrata; 6 oz Asparagus; 2 tbsp Cream Cheese; 1 cup Mozzarella Cheese; 2 1/4 oz Red Grapes; 4 oz Mushroom; 7 oz Pizza Dough; 1 oz Cheese Roux Concentrate; 1/2 oz Almonds; tsp Salt, tsp; tsp Black Pepper, tsp; 7 tsp Olive Oil, tsp; 1 tbsp Cooking Oil, tbsp

with Burrata & Arugula Salad

By Recipe0 System

Springtime is here and we’re pouncing on the short and sweet asparagus season! And what better way to parade the farm-fresh flavor of these prized green stalks than on thin-crust pizzas? You'll make them from scratch with refrigerated pizza dough and a duo of luxe cheeses: mozzarella and its rich, cream-filled cousin, burrata. Truffle cream sauce and sautéed creminis offer rich, earthy aromas, while red grapes sweeten a peppery arugula side salad. All in all, it’s a lavish meal that’ll have you sprung for spring!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 oz Arugula
0.07 oz Truffle Seasoning
1 Balsamic Vinegar
4 oz Burrata
6 oz Asparagus
2 tbsp Cream Cheese
1 cup Mozzarella Cheese
2 1/4 oz Red Grapes
4 oz Mushroom
7 oz Pizza Dough
1 oz Cheese Roux Concentrate
1/2 oz Almonds
tsp Salt, tsp
tsp Black Pepper, tsp
7 tsp Olive Oil, tsp
1 tbsp Cooking Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to bottom position (bottom and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and discard woody bottom ends from asparagus; cut crosswise on a diagonal into 1½-inch-thick pieces and place in a medium bowl (large bowl for 4). Toss with a drizzle of oil, salt, and pepper. Halve grapes.
2

Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden and softened, 3-5 minutes (they’ll finish cooking in step 4). Season with salt and pepper. Remove from heat.
3

While mushrooms cook, in a small microwave-safe bowl, combine cheese roux, cream cheese, and 1 TBSP water (2 TBSP for 4 servings). Microwave for 30 seconds, then stir in as much truffle zest as you like (we used it all!) until smooth and combined.
4

Open pizza dough; separate sheets at dotted line. (TIP: Use a knife to separate cleanly.) Place on a lightly oiled baking sheet (2 sheets for 4); gently stretch each dough sheet into a 6-by-9-inch rectangle. Spread with truffle sauce, leaving a ½-inch space around the edges. Top with half the mozzarella. Add mushrooms and asparagus in a layer; top with remaining mozzarella.

Bake on bottom rack until crust is crispy, cheese melts, and veggies are tender, 14-16 minutes. (For 4, bake on bottom and middle racks, swapping rack positions halfway through.)
5

While pizzas bake, wash out pan used for mushrooms. Heat pan over medium-high heat. Add almonds; cook, stirring, until golden and fragrant, 2-3 minutes. Remove pan from heat.
6

Wash out bowl used for truffle sauce. In bowl, combine half the vinegar (all for 4 servings), 2 TBSP olive oil (4 TBSP for 4), and a pinch of sugar. Season with salt and pepper.
7

Wash out bowl used for asparagus. In bowl, toss arugula and grapes with as much dressing as you like. Season with salt and pepper. Sprinkle salad with almonds.

Quarter pizzas; halve quarters on a diagonal to create eight small slices per pizza.

Halve burrata and divide between pizzas. Top burrata with a drizzle of olive oil, salt, and pepper. Divide pizzas and salad between plates. Serve.

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