Asparagus & Mushroom Truffle Pizzas

🥘 Ingredients

• arugula
  2 c
• asparagus
  12 spears
• black pepper
  to taste
• burrata
  1 ball
• cheese roux concentrate
  1 packet
• cooking oil
  2 tbsp
• cream cheese
  2 oz
• cremini mushrooms
  8 oz
• mozzarella cheese
  4 oz
• olive oil
  2 tbsp
• pizza dough
  2 sheets
• red grapes
  ½ cup
• salt
  to taste
• sliced almonds
  1 tbsp
• truffle seasoning
  1 tsp
• white balsamic vinegar
  2 tbsp

🍳 Cookware

• medium bowl
• large pan
• small bowl
• baking sheet

1. 

   1

   Adjust rack to bottom position and preheat oven to 425°F. Wash and dry produce. Trim and thinly slice cremini mushrooms . Trim and discard woody bottom ends from asparagus ; cut crosswise on a diagonal into 1½-inch-thick pieces and place in a medium bowl . Toss with a drizzle of cooking oil , salt , and black pepper . Halve red grapes .

   cremini mushrooms: 8 oz, asparagus: 12 spears, cooking oil: 2 tbsp, salt: to taste, black pepper: to taste, red grapes: ½ cup
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden and softened, ⏱️ 4 minutes . Season with salt and pepper. Remove from heat.
3. 

   3

   While mushrooms cook, in a small bowl , combine cheese roux concentrate , cream cheese , and 1 TBSP water. Microwave for ⏱️ 30 seconds , then stir in as much truffle seasoning as you like until smooth and combined.

   cheese roux concentrate: 1 packet, cream cheese: 2 oz, truffle seasoning: 1 tsp
4. 

   4

   Open pizza dough ; separate sheets at dotted line. Place on a lightly oiled baking sheet ; 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 cheese . 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, ⏱️ 15 minutes .

   pizza dough: 2 sheets, mozzarella cheese: 4 oz
5. 

   5

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

   sliced almonds: 1 tbsp
6. 

   6

   Wash out bowl used for truffle sauce. In bowl, combine half the white balsamic vinegar , 2 TBSP olive oil , and a pinch of sugar. Season with salt and pepper.

   white balsamic vinegar: 2 tbsp, olive oil: 2 tbsp
7. 

   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.

   arugula: 2 c, burrata: 1 ball