Mushroom & Arugula Pizza
May 31, 2021
"Using mushrooms makes a meaty texture on this vegetarian piza."
- Serving Size: 1 (297.7 g)
- Calories 446.1
- Total Fat - 15.8 g
- Saturated Fat - 6.3 g
- Cholesterol - 44 mg
- Sodium - 1444.9 mg
- Total Carbohydrate - 51 g
- Dietary Fiber - 3.7 g
- Sugars - 6.5 g
- Protein - 25.1 g
- Calcium - 520 mg
- Iron - 3.9 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.5 mg
Place a pizza stone or baking sheet in the oven. Preheat to 500°F.
Heat oil in a large non-stick skillet over medium heat. Add the shallots and cook, stirring occasionally until soft, 1 to 2 minutes. Add the mushrooms and garlic; cook, stirring often, until the liquid has almost evaporated, 5 to 6 minutes. Remove from the heat and sprinkle with 1/8 teaspoon salt and set aside.
Roll the dough into a 13 inch circle on a large piece of parchment paper; pierce with a fork.
Sprinkle the goat cheese over the dough; spread the mushroom mixture over the goat cheese. Top with mozzarella.
Place the pizza on the preheated pizza stone; bake at 500°F for 13 to 14 minutes.
Toss the arugula with the lemon juice.
Top the pizza with the arugula mixture. Drizzle with truffle oil if desired. Sprinkle with the remaining 1/8 teaspoon salt.
Slice and enjoy!
Tips & Variations
- Pizza Stone, Baking Sheet or Pizza Pan