Posts Tagged ‘Cooking Light’

I could eat pizza every day. Really.  All different kinds and flavors.

I could never pick a favorite, it would be wrong of me.

This one ranks high though.

I really love fresh greens topping a pizza. In this case the peppery arugula dressed in lemon juice is a perfect balance to the earthy mushrooms and goat cheese below. A nice bright flavor combination. I can’t wait to make this again!

The recipe is from Cooking Light, although I think the “light” part may not be super accurate. It sure is yummy though…

Mushroom and Arugula Pizza

1 Tbsp. olive oil

1 shallot, thinly sliced

2 cups sliced fresh cremini or shiitake mushrooms

1 1/2 cups sliced fresh portobello mushrooms

2 tsp. minced garlic

1/4 tsp. kosher salt, divided

12 ounces fresh deli whole-wheat (or regular) pizza dough

1 1/3 ounces goat cheese, crumbled (about 1/3 cup)

3 ounces part-skim mozzarella cheese, shredded (3/4 cup)

1 cup packed arugula

1 tsp. fresh lemon juice

1 tsp. truffle oil (optional)

1. Place a pizza stone or baking sheet in oven and preheat to 500 degrees. (Do not remove pizza stone while oven preheats.)

2. Heat oil in a large nonstick skillet set over medium heat. Add shallot and cook, stirring occasionally, until soft about 1 to 2 minutes.

3. Add mushrooms and garlic to skillet. Cook, stirring often, until liquid has almost evaporated, 5 to 6 minutes. Remove skillet from heat and sprinkle with 1/8 teaspoon salt. Set aside.

4. Roll out dough into a 13-inch circle on a large piece of parchment paper and pierce well with a fork.

5. Sprinkle goat cheese over dough. Spread mushroom mixture over cheese and top with mozzarella.

6. Place dough with parchment paper beneath on preheated pizza stone. Bake for 13 to 14 minutes.

7. In a medium bowl, toss the arugula with lemon juice.

8. Top pizza with arugula mixture. Drizzle with truffle oil, if using, and sprinkle with remaining 1/8 teaspoon salt.

9. Cut into 8 slices and serve.

Source:  Cooking Light, May 2017 p. 73


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