Asparagus & Mushroom Pizza

Sharing one last asparagus recipe this week…for now. After creating all these recipes I am newly obsessed with asparagus. And today we are ending asparagus week with a little decadence in the form of burrata.

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Have you had burrata before? It’s a ball of mozzarella stuffed with a creamy inside. This is the first time I have ever cooked with it.  It’s really creamy so just a little bit goes a long way! Speaking of creaminess, this recipe is a little more decadent than my nutrition criteria, it has more than 5g of sat fat (around 7g). When you find something you want to make/eat that is more rich than what you typically eat, remember it’s all about balance. Choose foods throughout the day and week that will help to balance out your choice. When I ate this pizza for dinner, I skipped cheese (my main source of sat fat) for the rest of the day.

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To make this pizza, I took a shortcut with the crust. I decided to just buy it. When it comes to weeknight meals, perhaps even some weekends, it’s often unrealistic to make a pizza dough from scratch. I bought this herb pizza dough at Trader Joes, you can also buy whole wheat pizza dough which is typically my go-to, but with the spring vegetables, I thought that the herb dough would really put the pizza over the top. And it really did!

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The best part is that by using pre-made dough, this pizza was ready in under 20 minutes! Do you have 20 minutes? Go make this pizza tonight!

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