Asparagus & Mushroom Truffle Pizzas

🥘 Ingredients

• arugula
  4 oz
• asparagus
  12 oz
• black pepper
• burrata
  8 oz
• cheese roux concentrate
  2 oz
• cooking oil
  1 tbsp
• cream cheese
  4 tbsp
• cremini mushrooms
  8 oz
• mozzarella cheese
  2 c
• olive oil
  4.333 tbsp
• pizza dough
  14 oz
• red grapes
  4.5 oz
• salt
  1 tsp
• sliced almonds
  1 oz
• sugar
• truffle seasoning
  4 g
• water
  1 tbsp
• white balsamic vinegar
  1 unit

🍳 Cookware

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

1. 

   1

   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 (skip if your mushrooms are pre-sliced!). Trim and discard woody bottom ends from asparagus ; 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 , a pinch of salt , and black pepper . Halve red grapes .

   cremini mushrooms: 8 oz, asparagus: 12 oz, olive oil: 4.333 tbsp, salt: 1 tsp, black pepper, red grapes: 4.5 oz
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, ⏱️ 3 minutes to ⏱️ 5 minutes (they will finish cooking in step 4). Season with salt and pepper. Remove from heat.

   cooking oil: 1 tbsp
3. 

   3

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

   cheese roux concentrate: 2 oz, cream cheese: 4 tbsp, water: 1 tbsp, truffle seasoning: 4 g
4. 

   4

   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 1/2-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, ⏱️ 14 minutes to ⏱️ 16 minutes . (For 4, bake on bottom and middle racks, swapping rack positions halfway through.)

   pizza dough: 14 oz, mozzarella cheese: 2 c
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 to ⏱️ 3 minutes . Remove pan from heat.

   sliced almonds: 1 oz
6. 

   6

   Wash out bowl used for truffle sauce. In bowl, combine half the white balsamic vinegar (all for 4 servings), 2 TBSP olive oil (4 TBSP for 4), and a pinch of sugar . Season with salt and pepper.

   white balsamic vinegar: 1 unit, sugar
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: 4 oz, burrata: 8 oz