Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Mushrooms stand in for cured meat toppers, adding meaty, umami-rich flavor while shaving off sodium and saturated fat.

This Story Originally Appeared On cookinglight.com

Gallery

Recipe Summary test

active:
15 mins
total:
30 mins
Yield:
Serves 4 (serving size: 2 slices)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a pizza stone or baking sheet in oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)

    Advertisement
  • Heat oil in a large nonstick skillet over medium. Add shallot, and cook, stirring occasionally, until soft, 1 to 2 minutes. Add mushrooms and garlic; cook, stirring often, until liquid has almost evaporated, 5 to 6 minutes. Remove from heat. Sprinkle with 1/8 teaspoon salt, and set aside.

  • Roll dough into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Sprinkle goat cheese over dough; spread mushroom mixture over cheese. Top with mozzarella.

  • Place dough (on paper) on preheated stone; bake at 500°F for 13 to 14 minutes.

  • Toss arugula with lemon juice. Top pizza with arugula mixture; drizzle with truffle oil, if desired, and sprinkle with remaining 1/8 teaspoon salt. Cut into 8 slices.

Nutrition Facts

339 calories; fat 15.4g; saturated fat 4.5g; mono fat 8.5g; poly fat 1.4g; protein 15g; carbohydrates 40g; fiber 4g; cholesterol 18mg; iron 1mg; sodium 661mg; calcium 197mg; sugars 2g.
Advertisement