Spring Time Mushroom + Asparagus White Burrata Cheese Pizza with Balsamic Drizzle
Serves: One 12 inch-ish pizza
- Pizza Dough
- 1 1/2 cups flour
- 1/2 cup warm water
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 6 tablespoons olive oil divided
- 8 ounces baby bella mushrooms sliced
- 1 small bunch asparagus ends trimmed and then cut into 3rds or 4ths
- 1/4 teaspoon crushed red pepper
- Good pinch of salt and pepper
- 1/4 cup packed fresh basil chopped
- 1 clove small garlic minced or grated
- 2 tablespoons parmesan cheese grated
- 1 1/2 cups mozzarella cheese shredded
- 4-8 ounces burrata cheese
- 4-8 ounces feta cheese crumbled
- 2 cups fresh arugula
- 2 tablespoons oil packed sun-dried tomatoes oil drained and reserved
- 1 tablespoons balsamic vinegar
- 2 tablespoons pine nuts toasted
- Balsamic Drizzle
- 1/2 cup balsamic vinegar
- 1 teaspoon brown sugar optional
Prep time: 15 minutes
Cook time: 25 minutes
For the Dough:
In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. You can also do all the mixing and kneading in your stand mixer with the dough hook attachment. Now rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
To Make the Balsamic Drizzle:
Add vinegar and brown sugar, if using, to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.
To Assemble the Pizza:
When the dough is ready, start assembling the pizzas. Preheat the oven to 375 degrees F.
Heat a large skillet over medium heat, add 1 tablespoon olive oil and once hot add the mushrooms and asparagus. Cook over medium heat for 5 minutes or until the veggies are just slightly cooked and softened. Season with salt, pepper and crushed red pepper. Remove from the heat and set aside.
Once the pizza dough is ready, lightly flour a counter. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. Drizzle at least 2 tablespoons of olive oil over the pizza dough. Add the chopped basil, garlic and parmesan, spread out evenly over the pizza. Add the mozzarella cheese and then sprinkle the veggies over the pizza. Break the burrata up over the top and then sprinkle with a little feta cheese.
Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey.
Meanwhile add the arugula and sun-dried tomatoes to a bowl and toss with 1-2 tablespoons of the reserved sun-dried tomato oil, toasted pine nuts, 1 tablespoon balsamic, a handful of feta cheese and a pinch of salt and pepper, toss well and set aside until ready to use.
Remove the pizza from the oven and serve the arugula salad over top the pizza, or on the side. Drizzle the balsamic glaze over the pizza. Slice and EAT!
Recipe & Photos by: The Half Baked Harvest
Wine Pairing - Alsace Pinot Gris
Brilliantly yellow or deeply gold in color, Alsace Pinot Gris has an earthy, smoky nose with aromas of mushrooms and moss, in addition to dried fruits, honey and gingerbread character. On the palate, these full-bodied, rich and round wines are always supported by bright freshness.
Its compatibility with hearty dishes such as game, roasted pork and earthy ingredients, such as mushrooms and truffles, make Pinot Gris the white wine choice for red wine drinkers.