Recipe for Quick Mushroom and Arugula Pizza 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 tbl olive oil
8 oz cremini or button mushrooms
thinly sliced, (21/2 cups)
6 oz shiitake mushrooms, stemmed
and thinly sliced, (21/4 cups)
2 med clove garlic, minced
1/2 tsp herbs de Provence or dried thyme
1/2 tsp salt
1 cup drained jarred roasted red peppers, cut into strips
Yellow cornmeal for sprinkling
1 lb refrigerated pizza dough
2 tbl grated Parmesan cheese, (optional)
1 bn arugula, stemmed
and torn into large pieces, (3 cups)
Instructions:
Instructions: 4 SERVINGS DAIRY-FREE

Refrigerated dough is the quick-start secret to this pizza and salad in one.

Cremini and shiitake mushrooms add a wonderfully rich and meaty flavor, but if theyre not available, you can substitute all button mushrooms.

MEAL PLAN: While pizza is baking, steam some fresh broccoli to serve on the side; sprinkle with toasted sliced almonds. Finish with wedges of angel food cake drizzled with fat-free chocolate sauce.

Preheat oven to 500F. In large nonstick skillet, heat 1 tablespoon oil over medium heat. Add all mushrooms, garlic, herbs de Provence and 1/2 teaspoon salt and cook, stirring often, until mushrooms are tender, about 6 minutes.

Stir in red peppers. Remove from heat and set aside.

Sprinkle large baking sheet with cornmeal. Place pizza dough on work surface.

Roll and stretch dough into an 11-inch circle or a 12 x 9-inch rectangle; transfer to prepared sheet. Spoon mushroom mixture over dough, leaving 1-inch border. Sprinkle with Parmesan if desired. Season with freshly ground pepper to taste. Bake until crust is golden, about 11 minutes. Meanwhile, in large bowl, toss arugula with lemon juice, remaining 1/2 tablespoon oil and a pinch salt.

Top pizza with arugula mixture and season with freshly ground pepper. Cut into wedges and serve hot.

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