Arugula Salad Pizza

Photo: Kate Sears; Styling: Jaime Kim

Yield: Serves 4
Cost per Serving: $3.26
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Nutritional Information

Amount per serving
  • Calories: 575
  • Fat: 22g
  • Saturated fat: 9g
  • Protein: 27g
  • Carbohydrate: 68g
  • Fiber: 4g
  • Cholesterol: 31mg
  • Sodium: 1137mg


  • 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


  1. 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. 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. 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.
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