Mushroom Arugula Pizza

Earthy wild mushrooms, peppery arugula, and melted cheese come together on a crisp crust for a flavorful pizza that feels both comforting and elevated. This recipe highlights simple Mediterranean-inspired ingredients and makes a delicious option for casual entertaining or a balanced weeknight meal.

Course Appetizer, Main Course, pizza

Cuisine American, Mediterranean

Keyword mushrooms, pizza

Prep Time 30

Cook Time 15

Servings

Calories 315kcal

Ingredients

3 tablespoons extra-virgin olive oil divided
4 c Baby Bella mushrooms; washed trimmed, and sliced
1/2 pound pizza dough
2 cloves garlic very thinly sliced
4 ounces mozzarella cheese shredded or thinly sliced and torn into 1/2-inch pieces
3 cups loosely packed arugula
1 T. fresh squeezed lemon juice
1 T. extra virgin olive oil
¼ teaspoon kosher salt
3 tablespoons shaved Pecorino Romano cheese

Instructions

Preheat oven to 525 degrees.
Heat 2 T olive oil in a large skillet over medium heat.
Add mushrooms and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove from heat and set aside.
Roll dough on a floured surface into the desired shape.
Scatter garlic over the dough, then sprinkle with mozzarella and half of the mushrooms.
Save the other half of the mushrooms. Drizzle the remaining 1 tablespoon of olive oil over the pizza.
Place in a preheated oven on the bottom rack and cook for 10-15 minutes.
Toss arugula with olive oil, lemon, and kosher salt in a small bowl. Set aside.
Remove the pizza from the oven. Top the pizza with the arugula, reserved mushrooms, and cheese. Serve immediately.

Notes

Sauté the mushrooms well before adding them to the pizza to remove excess moisture and deepen their flavor.

Add the arugula after baking so it stays fresh and vibrant.

A drizzle of olive oil or balsamic glaze before serving pairs beautifully with the mushrooms and greens.

This pizza can be served as a main dish alongside a salad or cut into smaller portions as an appetizer for gatherings.

Nutrition