Serve with sliced fresh strawberries, plain 2% Greek yogurt, and a drizzle of honey.
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
How to Make It
Remove dough from refrigerator; let stand at room temperature, covered, 30 minutes.
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).
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.
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.
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My husband actually said "wow" when he had his first bite of this pizza. This is high praise! I liked the adult flavors of this recipe - the mushrooms, and bite of pecorino romano and lemon, and while it isn't a quick one to throw together b/c it has several steps, it's still pretty simple to pull off. I really enjoyed the instructions for pre-heating the heavy pan/pizza stone & then just pulling the oven rack out a little from the oven to assemble the pizza right on the stone as the bottom of the dough is already starting to crisp up. I did add some lemon zest into the ricotta mixture and a little salt into the mushroom/onion mixture - otherwise it would have been a bit too bland. The dressed arugula on top of the pizza was perfect with a grind or two of added pepper and a sprinkle of cheese. I will make this meatless meal again!
While I love the idea of individual pizzas, I wasn't wow-ed by these at all. The mushroom, onion mixture doesn't bring much flavor to the table and ricotta, though deliciously creamy, doesn't really pack a punch either so the whole thing came off as pretty bland. I won't be making these again.
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