Why You’ll Love This Recipe
This pizza is packed with vibrant flavors and textures that come together beautifully. The combination of fresh, tender asparagus, sautéed mushrooms, and two types of cheese—creamy burrata and salty feta—adds layers of richness. The slight bitterness of arugula and the burst of sweetness from the balsamic drizzle complete the flavor profile. Plus, the pizza dough is light and crispy, making each bite incredibly satisfying. Whether you’re a fan of classic Margherita pizza or looking to try something new, this Asparagus White Burrata Cheese Pizza is sure to become a favorite.
Ingredients
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
Toppings
6 tablespoons olive oil, divided
8 ounces baby bella mushrooms, sliced
1 small bunch asparagus, ends trimmed and cut into 3rds or 4ths
1/4 teaspoon crushed red pepper
A 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 tablespoon balsamic vinegar
2 tablespoons toasted pine nuts
Balsamic Drizzle
1/2 cup balsamic vinegar
1 teaspoon brown sugar (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the pizza dough: In a small bowl, combine the warm water, active dry yeast, and honey. Let it sit for about 5-10 minutes, until the yeast becomes foamy. In a larger bowl, mix the flour and salt. Add the olive oil and yeast mixture to the flour, stirring until a dough forms. Knead the dough for 5-7 minutes until smooth and elastic. Cover the dough with a towel or plastic wrap and let it rise in a warm place for 1 hour or until it doubles in size.
- Preheat the oven: Preheat your oven to 475°F (245°C).
- Prepare the toppings: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the mushrooms and cook until softened, about 5 minutes. Remove from heat and set aside. In the same skillet, add another 2 tablespoons of olive oil. Add the asparagus and sauté for 3-4 minutes, or until tender but still crisp. Season with salt, pepper, and crushed red pepper. Set aside.
- Assemble the pizza: Once the dough has risen, punch it down and roll it out on a floured surface into a round shape. Place the dough on a greased baking sheet or pizza stone. Brush the dough with the remaining olive oil and sprinkle with garlic and parmesan cheese. Spread the mozzarella cheese evenly over the dough. Add the sautéed mushrooms, asparagus, fresh basil, and sun-dried tomatoes.
- Bake the pizza: Place the pizza in the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Finish the pizza: Remove the pizza from the oven. Tear the burrata cheese into pieces and scatter it over the hot pizza. Sprinkle with crumbled feta cheese and toasted pine nuts. Drizzle the balsamic vinegar and brown sugar mixture (if using) over the top. Add the fresh arugula just before serving.
- Serve and enjoy: Slice and serve immediately!
Servings and Timing
This recipe makes one 12-inch pizza, which serves about 2-4 people depending on portion size.
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 1 hour 35 minutes (includes dough rising time)
Storage/Reheating
If you have leftovers, store the pizza in an airtight container in the refrigerator for up to 2-3 days. To reheat, place the pizza in a preheated oven at 375°F (190°C) for about 5-8 minutes, or until heated through. You can also reheat it in a skillet over medium heat for a crispy crust.
FAQs
Can I make the pizza dough ahead of time?
Yes! You can make the dough a day ahead and let it rise in the refrigerator. Just bring it to room temperature before rolling it out.
Can I use a store-bought pizza dough?
Absolutely! If you’re short on time, store-bought pizza dough will work just fine.
How do I make the balsamic drizzle?
To make the balsamic drizzle, simply combine 1/2 cup of balsamic vinegar and 1 teaspoon of brown sugar in a small saucepan. Simmer over low heat for 10-15 minutes until it thickens into a syrupy consistency.
Can I use different vegetables?
Yes! Feel free to swap the asparagus and mushrooms for other vegetables like zucchini, spinach, or bell peppers.
Is this recipe vegetarian?
Yes, this recipe is vegetarian. It’s full of fresh veggies and cheeses, making it a great choice for a vegetarian meal.
Can I freeze this pizza?
You can freeze the assembled, unbaked pizza before adding the arugula and balsamic drizzle. Wrap it tightly in plastic wrap and foil, and it can be frozen for up to 3 months. Bake from frozen at 475°F (245°C) for 15-18 minutes.
Can I make this pizza gluten-free?
Yes, you can use a gluten-free pizza dough in place of the regular dough to make this recipe gluten-free.
What kind of mozzarella should I use?
For the best melt and texture, use whole-milk mozzarella or part-skim mozzarella that’s shredded, rather than pre-shredded mozzarella.
Can I substitute burrata cheese?
Yes, if you don’t have burrata, you can use fresh ricotta cheese or even goat cheese as a substitute.
What can I serve with this pizza?
This pizza pairs wonderfully with a light salad, such as a simple arugula salad with lemon vinaigrette, or some roasted vegetables for a more hearty meal.
Conclusion
This Asparagus White Burrata Cheese Pizza with Balsamic Drizzle is an elegant and flavorful dish that’s perfect for any occasion. With its crispy crust, fresh vegetables, and creamy cheeses, it’s a pizza that’s guaranteed to impress. Whether you’re enjoying it on a casual weeknight or serving it at a dinner party, this pizza will be a crowd favorite every time.
Print
Asparagus Burrata Cheese Pizza with Balsamic Drizzle
- Total Time: 1 hour 35 minutes (includes dough rising time)
- Yield: 1 (12-inch) pizza, serves 2-4 people
- Diet: Vegetarian
Description
This Asparagus White Burrata Cheese Pizza with Balsamic Drizzle is a delicious and sophisticated twist on traditional pizza. Featuring creamy burrata, earthy mushrooms, tender asparagus, and the freshness of arugula and sun-dried tomatoes, all topped with a tangy balsamic drizzle, it’s the perfect pizza for any occasion. Whether you’re hosting a party or enjoying a weeknight treat, this gourmet pizza will elevate your meal with its rich flavors and textures.
Ingredients
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
Toppings:
- 6 tablespoons olive oil, divided
- 8 ounces baby bella mushrooms, sliced
- 1 small bunch asparagus, ends trimmed and cut into 3rds or 4ths
- 1/4 teaspoon crushed red pepper
- A 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 tablespoon balsamic vinegar
- 2 tablespoons toasted pine nuts
Balsamic Drizzle:
- 1/2 cup balsamic vinegar
- 1 teaspoon brown sugar (optional)
Instructions
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Prepare the Pizza Dough: In a small bowl, combine the warm water, active dry yeast, and honey. Let it sit for about 5-10 minutes until the yeast becomes foamy. In a larger bowl, mix the flour and salt. Add the olive oil and yeast mixture to the flour, stirring until a dough forms. Knead the dough for 5-7 minutes until smooth and elastic. Cover the dough with a towel or plastic wrap and let it rise in a warm place for 1 hour or until it doubles in size.
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Preheat the Oven: Preheat your oven to 475°F (245°C).
-
Prepare the Toppings: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the mushrooms and cook until softened, about 5 minutes. Remove from heat and set aside. In the same skillet, add another 2 tablespoons of olive oil. Add the asparagus and sauté for 3-4 minutes, or until tender but still crisp. Season with salt, pepper, and crushed red pepper. Set aside.
-
Assemble the Pizza: Once the dough has risen, punch it down and roll it out on a floured surface into a round shape. Place the dough on a greased baking sheet or pizza stone. Brush the dough with the remaining olive oil and sprinkle with garlic and parmesan cheese. Spread the mozzarella cheese evenly over the dough. Add the sautéed mushrooms, asparagus, fresh basil, and sun-dried tomatoes.
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Bake the Pizza: Place the pizza in the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
-
Finish the Pizza: Remove the pizza from the oven. Tear the burrata cheese into pieces and scatter it over the hot pizza. Sprinkle with crumbled feta cheese and toasted pine nuts. Drizzle the balsamic vinegar and brown sugar mixture (if using) over the top. Add the fresh arugula just before serving.
-
Serve and Enjoy: Slice and serve immediately!
Notes
- Balsamic Drizzle: If you prefer a thicker drizzle, simmer the balsamic vinegar and brown sugar for 10-15 minutes until it thickens to a syrupy consistency.
- Substitute Ingredients: You can swap the asparagus for other vegetables like zucchini or spinach. If burrata is unavailable, fresh ricotta or goat cheese can be used as a substitute.
- Dough Tip: You can prepare the dough ahead of time and refrigerate it overnight for a more developed flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
