Individual Mushroom, Onion, and Arugula Pizzas

Photo: Johnny Autry; Styling: Mary Clayton Carl

Serve with sliced fresh strawberries, plain 2% Greek yogurt, and a drizzle of honey.

Yield: Serves 4 (serving size: 1 pizza)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 14 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 405
  • Fat: 14g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 18.9g
  • Carbohydrate: 49.6g
  • Fiber: 7.4g
  • Cholesterol: 3mg
  • Iron: 2mg
  • Sodium: 557mg
  • Calcium: 267mg

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

Preparation

  1. 1. Remove dough from refrigerator; let stand at room temperature, covered, 30 minutes.
  2. 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. 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. 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.
Note:

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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