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Hands-on Time
14 Mins
Total Time
55 Mins
Yield
Serves 4 (serving size: 1 pizza)
Photo: Johnny Autry; Styling: Mary Clayton Carl

How to Make It

Step 1

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

Step 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).

Step 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.

Step 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.

Chef'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.

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