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Mushroom and Wild Arugula Pizza

There’s nothing quite like a good pizza.

And this is not a good pizza. This is an AMAZING pizza.

There’s a little campus pizza joint near our law school that serves a version of this pizza that’s topped with tender mushrooms and a generous heap of fresh, crispy arugula. The flavor combo was so amazing that I decided to try it myself for Sunday dinner.

I used Bobby Flay’s awesome dough recipe this time around (it’s my favorite same-day dough right now), but feel free to use your own favorite if you have one or use store-bought dough as a shortcut. I think I’ll be having these as my pizza toppings for a long time.


Mushroom and Wild Arugula Pizza

by Lauren

Prep Time: 20 minutes (plus 1 hour rising

Cook Time: 10 minutes

Keywords: entree bread vegetarian Italian

 

Ingredients (serves 4)

  • 1 batch pizza dough that serves 4 (I use Bobby Flay’s recipe)
  • 2 cups cremini mushrooms, sliced and sauteed just until tender]
  • pizza sauce (I use jarred marinara)
  • 16 oz. buffalo mozzarella
  • 3 cups fresh wild arugula
  • 1 t. olive oil
  • salt and pepper
  • 1 T. grated parmesan

Instructions

Preheat oven to 500 degrees.

After the dough’s first rise (which should be about an hour), shape the dough into four separate balls for individual pizzas. If you’re using premade dough, just remove it from the refrigerator and divide in into four balls.

Let the balls rest at room temperature for 10 minutes.

Use your hands to flatten the balls, one at a time, to form the crusts of the individual pizzas. Sprinkle some cornmeal on the baking dish you’ll be using and transfer the formed crust onto it.

Spoon your desired amount of pizza sauce onto each crust and spread around evenly with the back of a spoon.

Thinly slice the mozzarella cheese and arrange evenly on top of the sauce of each pizza.

Sprinkle the mushrooms evenly over the cheese.

Bake in the preheated oven for 10 minutes, or until the crust is golden brown.

While the pizza is in the oven, toss the arugula with the olive oil and a dash of salt and pepper.

When the pizza comes out of the oven, sprinkle with parmesan cheese and then the dressed arugula. Serve immediately.

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It’s hard to see the mushrooms peeking through, but once you slice it they’ll reveal themselves again! In the couple minutes it takes to slice and serve the pizza from the oven, the arugula gets perfectly wilted over the cheese and mushrooms. Heaven.

Lovely way to end the weekend.

Thanks for reading!

-Lauren

 

 

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{ 3 comments… add one }

  • Emily September 9, 2012, 9:08 pm

    next time i bring becca to town, you’re making this :)

    • Lauren September 9, 2012, 9:12 pm

      BAHAHAHA….definitely.

  • Lauren September 16, 2012, 3:11 pm

    I’m just now realizing how awesome arugula is! I bet it’s great on pizza!
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