Recipe Library
Wild Mushroom Pizza with Arugula & Pecorino
Earthy wild mushrooms sizzle in olive oil with thin garlic slices, then melt into creamy mozzarella over a crisp whole-wheat crust. Peppery arugula tossed in lemon oil and curls of Pecorino finish each slice with bright, savory contrast.
- Total
- 40 min
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 494
- Protein
- 17g
- Carbs
- 51g
- Fat
- 28g
- Fiber
- 4g
- Sugar
- 4g
- Sodium
- 621mg
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 4 cups trimmed and sliced mixed fresh wild mushrooms, such as hen of the woods (maitake) and chanterelles
- 1 pound pizza dough, preferably whole-wheat
- 2 cloves garlic, very thinly sliced
- 4 ounces fresh mozzarella, thinly sliced and torn into 1/2-inch pieces
- 3 cups loosely packed arugula
- 1 tablespoon agrumato lemon oil (see Tip)
- 1/4 teaspoon kosher salt
- 3 tablespoons shaved Pecorino Sardo or Toscano cheese
Instructions
- Place a pizza stone or large rimless baking sheet on the bottom rack and preheat oven to the highest temperature, preferably 500 degrees F, for 30 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Cook mushrooms, stirring occasionally, until beginning to brown, about 5 minutes. Remove from heat and set aside.
- Roll dough on a floured surface into a 14-inch circle. Transfer to a floured pizza peel (or rimless baking sheet). Scatter garlic over the dough then sprinkle with mozzarella and half of the mushrooms (reserve the remaining mushrooms for Step 5). Drizzle the remaining 1 tablespoon olive oil over the pizza.
- Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake until browned, 10 to 15 minutes. Transfer to a cutting board and cut into 4 pieces.
- Toss arugula with agrumato lemon oil and salt. Top the pizza with the arugula, the reserved mushrooms and cheese. Serve immediately.