This unusual veggie-packed pizza is covered with a creamy mushroom mixture and lemony arugula. The crisp salad topping adds freshness and lightens up the texture. Serve sprinkled with freshly ground pepper.
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Place crust on parchment paper–lined baking sheet or pizza pan. Sprinkle with Gruyère cheese, leaving 1/2-inch (1 cm) border uncovered. Bake in 400°F (200°C) oven until cheese is melted and crust is golden and no longer doughy, 6 to 8 minutes.Meanwhile, in large skillet, heat butter and half of the oil over medium heat; cook shallots, thyme and garlic, stirring occasionally, until shallots are softened, 2 minutes.
Add mushrooms, salt and pepper; cook for 4 minutes. Add peas and cream cheese; cook until peas are warm and cheese is melted. Spread on baked crust.
Toss together arugula, lemon juice and remaining oil; scatter over pizza.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 384 mg
- Sugars 4 g
- Protein 15 g
- Calories 362.0
- Total fat 18 g
- Potassium 548 mg
- Cholesterol 40 mg
- Saturated fat 8 g
- Total carbohydrate 36 g
%RDI
- Iron 25.0
- Folate 41.0
- Calcium 30.0
- Vitamin A 26.0
- Vitamin C 13.0
