Spring Burrata Pizza
Nutrition Facts
4 - 6 Serving Per Container
Serving size 3 pieces
| Amount Per Serving | ||
|---|---|---|
|
Calories |
520 |
|
| % Daily Value* | ||
| Total Fat 29 g | 37% | |
| Saturated Fat 10 g | 49% | |
| Cholesterol 40 mg | 14% | |
| Sodium 590 mg | 26% | |
| Total Carbohydrate 57 g | 21% | |
| Dietary Fiber 5 g | 19% | |
| Sugars 10 g | ||
| Includes Added Sugars 1 g | 3% | |
| Protein 22 g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 25% | |
| Iron | 20% | |
| Potassium | 10% | |
Ingredients
- 1 package Dave's Pizza Dough
- 3 tbsp Olive Oil
- 6 oz Baby Bella Mushrooms, sliced
- ½ bunch Asparagus, trimmed and cut into 1inch pieces
- ¼ tsp Red Pepper Flakes
- -- Salt & Pepper to Taste
- ¼ cup Fresh Basil, chiffonade
- 3 cloves Garlic, minced
- 1 cup Shredded Mozzarella Cheese
- 2 tbsp Grated Parmesan Cheese
- 6 oz Belgioioso Burrata Filling
- 2 cups Arugula
- 3 tbsp Sundried Tomatoes, diced
- 1 tbsp Reserved Oil from Sundried Tomatoes
- -- Salt & Pepper to Taste
- 2 tbsp Balsamic Glaze
Method of Preparation
Step 1
Preheat oven to 375°F.
Add 1 tbsp olive oil to a skillet over medium heat. Cook mushrooms and asparagus until soft. Season with salt, pepper, and crushed red pepper flakes. Remove from heat.
Step 2
Lightly flour your work space. Roll out dough to desired thickness.
Grease a baking pan and place dough onto pan.
Step 3
Brush remaining olive oil onto dough. Top with basil, minced garlic, parmesan cheese and mozzarella cheese.
Top with cooked vegetables. Spoon burrata filling over pizza.
Step 4
Bake for 25 minutes or until the crust is golden brown and the cheese is melted.
Meanwhile, toss the arugula with sundried tomatoes, reserved oil, salt and pepper.
Step 5
Remove pizza from the oven and top with arugula.
Drizzle with balsamic glaze!
