Tested till perfect Arugula Mushroom Pizza
Arugula Mushroom Pizza
Photography by Ryan Szulc/TC Media

Arugula Mushroom Pizza

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.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: November 2012

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4


  • 1 pkg (200 g) 1pkg (200 g)thin multigrain pizza crust
  • 3/4 cup 3/4cupshredded Gruyère cheese
  • 1 tbsp 1tbspbutter
  • 2 tsp 2tspolive oil
  • 2 2shallotshallots, chopped
  • 2 tsp 2tspminced fresh thyme
  • 2 2cloves garlic, chopped
  • 8 oz 8ozcremini mushrooms, quartered
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1 cup 1cupfrozen peas, thawed
  • 2 oz 2ozlight cream cheese, cubed
  • 2 cups 2cupsarugula
  • 1 tsp 1tsplemon juice


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 Information Per serving: about

cal 362 pro 15g total fat 18g sat. fat 8g
carb 36g dietary fibre 5g sugar 4g chol 40mg
sodium 384mg potassium 548mg

% RDI:

calcium 30 iron 25 vit A 26 vit C 13
folate 41
This recipe is featured on 28 deliciously affordable meals: Week three
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