Asparagus & Mushroom Truffle Pizzas
with Prosciutto, 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)
2 ounce
Prosciutto
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
7 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
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.
Transfer toasted almonds to a plate. Heat a drizzle of oil in same pan over medium-high heat. Add prosciutto in a single layer (for 4 servings, cook in batches if necessary); sear until browned and crispy, 2-3 minutes per side. (TIP: For even crisping, use a spatula to press down on prosciutto. If it begins to brown too quickly, reduce heat to medium.) Turn off heat; transfer to a paper-towel-lined plate.
• 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.
l, 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 MAKE SALAD & SERVE • 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.
Break prosciutto into bite-size pieces; sprinkle over pizzas.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the truffle sauce, calling it rich and flavorful; some found it overpowering, so adjust to taste 🍄
- Ease of prep: Several noted longer prep time than expected; consider pre-baking the crust for better texture
- Suggestions: Try adding fresh basil or tomatoes for extra flavor; some preferred using flatbread instead of pizza dough
- Leftovers: A few mentioned having enough for lunch the next day, though it didn't reheat as well
- Toppings: The asparagus and mushroom combo was popular; some found the burrata unnecessary or too moist
Reviews from our home cooks
So much was wrong with this recipe. 1) Would have preferred the Hello Fresh regular flatbread over the canned pizza dough. 2) The recipe did not call for the pizza dough to be prebaked before topping. That would have helped a lot with the final product. 3) The recipe does not distinguish between the 2 types of mozzarella and does not give you any clue what to do with the fresh mozzarella until the very last line of the entire recipe. 4) there is no diagram for how the asparagus should be cut. 5) there is no reason for the truffle powder. Could be skipped altogether. This should have been an amazing meal and ended up being a big disappointment.
The truffle sauce smelled fabulous and we couldn't wait to eat the pizza. It was really delicious and reminded us of a pizza we've had at a local restaurant. Loved the burrata.
Despite the fact that the prosciutto didn't make it in (shipping error), this was one of my favorites. The truffle flavor was great, and these were easy to make.
These were delicious. I ended up trying the burrata but finding I didn't need it. I couldn't really taste it, and it added too much dairy and moisture to the pizzas. They were otherwise great.
Outstanding all the way around! We did not put prosciutto on our pizza because it was not included (shipping error). We used crumbled Italian sausage and it was incredible. I hope this recipe is available often.
So delicious!! Easy to prepare. The asparagus was a great topping. Would definitely order again.
You guys definitely have a way of elevating a simple dish to make it exceptional...the truffle sauce took this one over the top.
10/10!! Easy to make. The smell as this pizza bakes will have your mouth watering
Flavor was great, but the pizza dough cooks a lot faster the time is off.
The burrata could have been two smaller balls, but everything turned out delicious
