This mushroom pizza combines a ready-made crust with tomato sauce, mozzarella, and garlic-sautéed mushrooms. Fresh arugula and shaved Parmesan go on after baking, adding peppery flavor and a salty finish to the warm pizza.
Cook the mushrooms before assembling to reduce excess moisture and help keep the crust crisp. Spread the toppings evenly, bake until the mozzarella has melted and the crust is golden, then add the arugula just before serving. Using a prepared crust keeps the preparation straightforward.
Start with the Vegetable Cooking Guide:
Vegetable Cooking Guide: Simple Ways to Cook Vegetables Every Day | Lets Veg
Video
Mushroom Pizza with Arugula and Parmesan
Mushroom pizza with tomato sauce, mozzarella, garlic-sautéed mushrooms, fresh arugula, and shaved Parmesan on a ready-made crust.
Ingredients
Equipment
Pizza Pan
Frying Pan
Cooking Instructions
- Preheat oven to 425°F (220°C).
- Place pizza crust on a baking sheet.
- Spread tomato sauce evenly over the crust.
- Add mozzarella cheese.
- Heat olive oil in a pan over medium heat.
- Cook the mushrooms until softened and their released liquid has mostly evaporated. Add the garlic near the end and cook briefly until fragrant. Season with salt and black pepper to taste
- Spread cooked mushrooms over the pizza.
- Bake for 12-15 minutes until crust is golden.
- Remove from oven and top with arugula and shaved Parmesan after baking
- Garnish with parsley and serve.
Nutrition
Notes
• Use the crust size and type specified in the recipe. Check its package directions for baking temperature and time.
• Slice the mushrooms evenly and cook off excess released liquid before adding them to the pizza.
• Add garlic near the end of sautéing so it becomes fragrant without burning.
• Spread the sauce and toppings evenly without piling them in the center.
• Wash and thoroughly dry the arugula, then add it after baking to preserve its fresh texture.
• Choose cheeses labelled suitable for vegetarians if serving this as a vegetarian pizza. Taste before adding extra salt, as the sauce and cheeses already contribute saltiness.