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Individual Mushroom, Onion, and Arugula Pizzas

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 14 mins
Total time 55 mins
Yield Serves 4 (serving size: 1 pizza)
Serve with sliced fresh strawberries, plain 2% Greek yogurt, and a drizzle of honey.

Ingredients

  • 12 ounces refrigerated pizza dough
  • 5 teaspoons extra-virgin olive oil, divided
  • 1 (8-ounce) package presliced mushrooms
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon cornmeal
  • 3/4 cup part-skim ricotta cheese
  • 1 1/2 ounces pecorino Romano cheese, grated (about 1/3 cup)
  • 2 cups baby arugula
  • 1 teaspoon fresh lemon juice

Nutrition Information

  • calories 405
  • fat 14 g
  • satfat 4.9 g
  • monofat 6.9 g
  • polyfat 1.3 g
  • protein 18.9 g
  • carbohydrate 49.6 g
  • fiber 7.4 g
  • cholesterol 3 mg
  • iron 2 mg
  • sodium 557 mg
  • calcium 267 mg

How to Make It

  1. Remove dough from refrigerator; let stand at room temperature, covered, 30 minutes.

  2. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

  3. Heat a large nonstick skillet over medium-high heat. Add 4 teaspoons oil to pan; swirl to coat. Add mushrooms and onion; sauté 5 minutes or until slightly tender and mushrooms start to release liquid, stirring occasionally. Stir in garlic; cook 3 minutes or until lightly browned, stirring occasionally. Remove from heat.

  4. Divide dough into 4 equal portions. Roll each portion into a 6-inch circle on a lightly floured surface; pierce entire surface of dough circles liberally with a fork. Carefully remove pizza stone from oven; sprinkle with cornmeal. Arrange dough circles on pizza stone. Combine cheeses in a small bowl. Divide cheese mixture into 4 equal portions; spread each portion evenly over 1 dough circle, leaving a 1/2-inch border. Divide mushroom mixture evenly among pizzas. Bake at 500° for 12 minutes or until crust is browned and crisp. Combine remaining 1 teaspoon oil, arugula, and lemon juice in a bowl. Divide arugula mixture evenly among pizzas. Cut each pizza into 4 wedges.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.