Asparagus & Mushroom Truffle Pizzas
with Burrata & Arugula Salad
- Milk
- Wheat
- Tree Nuts
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!
Ingredients
2 ounce
Arugula
2 g
Truffle Seasoning
1 unit
White Balsamic Vinegar
4 ounce
Burrata
(Contains: Milk)
6 ounce
Asparagus
2 tablespoon
Cream Cheese
(Contains: Milk)
1 cup
Mozzarella Cheese
(Contains: Milk)
2.25 ounce
Red Grapes
4 ounce
Cremini Mushrooms
7 ounce
Pizza Dough
(Contains: Wheat)
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
7 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the truffle sauce and unique flavor combinations, though some found it overpowering; adjust truffle amount to taste 🍄
- Ease of prep: Several found it more time-consuming than expected; consider prepping ingredients before starting assembly
- Suggestions: Try pre-baking the crust slightly; add balsamic glaze for extra flavor; consider sautéing asparagus with mushrooms
- Portions: Some felt it was light for a meal; consider adding a side dish or increasing toppings
- Crust: Many preferred the usual flatbread to the canned dough; cook on lower rack and watch closely to avoid burning
Reviews from our home cooks
Yay again! This was probably the most involved prep so far, although partly that was because our roux concentrate was missing & I had to make my own roux. Luckily I do cook and I knew how to do that. Anyway, the meal was worth it. We loved the pizza and the salad was just as delicious. The nice fresh, spicy arugula, the sweet grapes and the simple dressing went beautifully together. We'll order this if it's available again for sure.
Absolutely wonderful! The mushrooms were a little over-ripe, but still usable. The asparagus were so fresh and crisp. The truffle flavor was a perfect compliment. I need to find the truffle spice somewhere.
Excellent! Loved the pizza dough! I would say it is better than the usual flatbread dough. Flavors were superior, restaurant quality recipe for sure! I also liked the salad, nice to have something on the side since I am usually not full after a flatbread meal.
So delicious I love the fresh spring ingredients such as asparagus and the blend of American and Italian culinary ingredients. I would definitely make it and eat it again.
I thought it was going to gross, and on top of that, this was the first time I have ever eaten something with truffle. It was actually fantastic. On of the best meals I have ever made for myself
Absolutely delightful and perfect for spring and the Burrata was unreal! I'd give this 5 stars if I could!
I was concerned when i saw the canned Pillsbury pizza crust. Generally speaking i do Think flatbread serve the purpose better. BUT...THIS WAS FANTASTIC AND THE CRUST WAS GOOD. i am also not refined enough to " get" truffles But if that is what leant that aromatic tang to the finished product then bring it on. Five stars!!
Very tasty - a little more instruction on what to do with the burrata would have been helpful. I didn't drain the liquid from the center and it made the crust soggy.
Messed up the burrata. Never cooked it before. Are you supposed to break it open or cook it as a whole without letting the inside liquid out?
My asparagus was bad :( but lucky I had some in my frig so that saved the day. Wasn't a fan of the truffle spice so would use less next time. Salad was awesome - great meal for a pizza craving & healthier than take out!!
