---
title: "Asparagus & Mushroom Truffle Pizzas"
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/asparagus-mushroom-truffle-pizzas-6231f051cc41a90e1c4ebd94"
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - "Milk"
  - "Wheat"
  - "Tree Nuts"
tags:
  - "Veggie"
  - "Easy Prep"
rating: 4.0
rating_count: 1100
source_chef: "Recipe Development Team"
review_highlights:
  - theme: "Flavor"
    text: "Many loved the truffle sauce and unique flavor combinations, though some found it overpowering; adjust truffle amount to taste"
  - theme: "Ease of prep"
    text: "Several found it more time-consuming than expected; consider prepping ingredients before starting assembly"
nutrition:
  calories: 980
  protein: 35
  fat: 62
  saturated fat: 21
  carbohydrates: 76
  sugar: 18
  fiber: 6
  cholesterol: 90
  sodium: 1640
  potassium: 970
  calcium: 660
  iron: 6.1
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Asparagus/asparagus-mushroom-truffle-pizzas.avif"
---
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 @cremini mushrooms{8%oz} (skip if your mushrooms are pre-sliced!). Trim and discard woody bottom ends from @asparagus{12%oz}; cut crosswise on a diagonal into 1/2-inch-thick pieces and place in a #medium bowl{} (large bowl for 4). Toss with a drizzle of @olive oil{13%tsp}, a pinch of @salt{1%tsp}, and @black pepper{}. Halve @red grapes{4.5%oz}.

Heat a drizzle of @cooking oil{1%tbsp} in a #large pan{} over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden and softened, ~{3%minutes} to ~{5%minutes} (they will finish cooking in step 4). Season with salt and pepper. Remove from heat.

While mushrooms cook, in a microwave-safe #small bowl{}, combine @cheese roux concentrate{2%oz}, @cream cheese{4%tbsp}, and @water{1%tbsp} (2 TBSP for 4 servings). Microwave for ~{30%seconds}, then stir in as much @truffle seasoning{4%g} as you like (we used it all) until smooth and combined.

Open @pizza dough{14%oz}; 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 1/2-inch space around the edges. Top with half the @mozzarella cheese{2%cup}. 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%minutes} to ~{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 @sliced almonds{1%oz}; cook, stirring, until golden and fragrant, ~{2%minutes} to ~{3%minutes}. Remove pan from heat.

Wash out bowl used for truffle sauce. In bowl, combine half the @white balsamic vinegar{1%unit} (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{4%oz} 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{8%oz} and divide between pizzas. Top burrata with a drizzle of olive oil, salt, and pepper. Divide pizzas and salad between plates. Serve.