Arugula Salad Pizza

Arugula Salad Pizza Recipe
Photo: Kate Sears; Styling: Jaime Kim

Yield:

Serves 4

Recipe Time

Prep: 10 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 575
Fat 22 g
Satfat 9 g
Protein 27 g
Carbohydrate 68 g
Fiber 4 g
Cholesterol 31 mg
Sodium 1137 mg

Ingredients

2 tablespoons olive oil
10 ounce button mushrooms, sliced
Salt
1 pound frozen pizza dough, thawed
8 ounces part-skim mozzarella, shredded
4 cups baby arugula
2 teaspoons lemon juice
1 cup cherry tomatoes, halved

Preparation

1. Preheat oven to 475ºF. Warm 1 Tbsp. oil in a skillet over medium-high heat. Add mushrooms, sprinkle with salt and sauté until mushrooms release their liquid and are lightly browned, 5 to 7 minutes. Transfer to a small bowl.

2. Press and stretch dough evenly to cover a 15-inch round perforated pizza pan. Scatter mushrooms over dough; sprinkle cheese on top. Bake until underside is golden and cheese is bubbling, about 15 minutes.

3. Toss arugula with remaining 1 Tbsp. olive oil, lemon juice and 1/2 tsp. salt. Arrange greens on top of pizza. Scatter tomatoes over greens. Return pizza to oven to wilt arugula, 2 to 3 minutes. Slice and serve.

Note:

April 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note