Directions

1. To Prepare Strawberry Balsamic:

   1. On a parchment lined sheet tray, roast 4 cups strawberries at 400°F until the edges begin to darken in color and surface begins to noticeably dry.

   2. Stir strawberries once to free from paper and continue to cook another 5-10 minutes or until all strawberries appeared charred.

   3. While still hot transfer the strawberries to a blender and add balsamic vinegar and balsamic reduction, process on high for 60 seconds or until completely smooth.

2. To Prepare Lemon Pepper Ricotta:

   1. Combine 1 Tbsp olive oil, ricotta, lemon juice, 1 tsp kosher salt and 1 Tbsp black pepper in a large mixing bowl and reserve.

3. To Prepare Roasted Mushrooms:

   1. Toss baby bella mushrooms, 1/2 cup olive oil, 1 Tbsp kosher salt, 2 Tbsp minced garlic and 1 Tbsp thyme together in a large mixing bowl.

   2. Transfer to a parchment lined baking tray and roast at 400°F until deep brown, about 10-14 minutes.

   3. Cool and reserve.

4. To Prepare Truffle Pizza Bianco:

   1. Spread each cauliflower crust with 5 fl oz. alfredo sauce and top with ¼ cup of roasted mushrooms, ½ tablespoon of cremini and truffle paste, ½ tablespoon sliced garlic and ¼ cup of Diced Strawberries.

   2. Bake pizza at 500°F for 8-10 minutes or until cauliflower crust begins to turn golden brown and strawberries begin to char.

   3. Immediately add 3 oz of prepared lemon pepper ricotta to each pizza and finish with 3 tablespoons of prepared strawberry balsamic. Garnish with chopped parsley.

5. To Serve:

   1. Slice and serve.