Asparagus & Mushroom Truffle Pizzas
with Burrata & Arugula Salad
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Cheese Roux Concentrate
Thin Crust Pizza Dough
(Contains Tree Nuts)
White Balsamic Vinegar
Not included in your delivery
• 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.
• 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.
• 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.
• 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.)
• 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.
• 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.
• 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.