- 2 tablespoons olive oil
- 10 ounce button mushrooms, sliced
- 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
- 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
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.
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.
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.