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Kitchen Notebook

May 31, 2019

Cremini Mushroom Pizza with Arugula

30 Mins

1 Pizza dough

4 oz Mozzarella, cut into thin slices

8 oz Cremini Mushrooms, thinly sliced

1 cup packed Arugula

Olive Oil

Cornmeal (optional)

1 Shallot, thinly sliced

1 tsp minced Garlic

1 tsp fresh Lemon Juice

Sea Salt

Freshly cracked Black Pepper

Preheat the oven to 450 degrees.

Heat oil in a large nonstick skillet over medium. Add shallot and cook, stirring occasionally, until soft, 1 to 2 minutes. Add mushrooms and garlic; cook, stirring often, until liquid has almost evaporated, 5 to 6 minutes. Remove from heat. Sprinkle with 1/8 teaspoon sea salt, and set aside.

Coat a baking sheet or pizza pan with a thin layer of olive oil or a dusting of cornmeal. On a clean working surface dusted with flour, gently stretch the pizza dough to fit your pan, roughly a 12" circle or 10" x 6" rectangle will do. Gently place dough in the pan; pierce well with a fork. Lay out mozzarella slices and spread mushroom mixture on top.

Place pizza in the preheated oven and bake 13 to 14 minutes.

Toss arugula with lemon juice and a drizzle of olive oil. Remove pizza from oven and top with arugula and season with sea salt and pepper.

30 Mins Omnivore Recipe Veg Vegetarian

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30 Mins Omnivore Recipe Veg Vegetarian

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