Arugula Mushroom Pizza

Arugula Mushroom Pizza Image Image by: Arugula Mushroom Pizza Image Author: Canadian Living

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: November 2012

Ingredients

  • 1 pkg (200 g) thin multigrain pizza crust
  • 3/4 cups shredded Gruyère cheese
  • 1 tablespoon butter
  • 2 teaspoons olive oil
  • 2 shallots chopped
  • 2 teaspoons minced fresh thyme
  • 2 cloves garlic chopped
  • 8 oz cremini mushrooms quartered
  • 1 pinch salt
  • 1 pinch pepper
  • 1 cup frozen peas thawed
  • 2 oz light cream cheese cubed
  • 2 cups arugula
  • 1 teaspoon lemon juice

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
  • Fibre 0.0
  • Folate 41.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 30.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Arugula Mushroom Pizza

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