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Arugula Salad Pizza

Photo: Kate Sears; Styling: Jaime Kim
Prep time 10 mins
Cook time 25 mins
Yield Serves 4


  • 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

Nutrition Information

  • calories 575
  • fat 22 g
  • satfat 9 g
  • protein 27 g
  • carbohydrate 68 g
  • fiber 4 g
  • cholesterol 31 mg
  • sodium 1137 mg

How to Make It

  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.