A fresh and flavorful homemade pizza recipe that’s topped with earthy mushrooms and zesty arugula then finished with Romano cheese and Italian spices.
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My garden has started producing lately and I’m pretty excited about it. The weather has been beautiful, we’ve gotten plenty of rain, the compost we added has made the soil very happy, and the fence we built has kept the deer out (which makes me very happy). The first of our vegetal bounty includes arugula and radishes (with kale and chard not far behind). My husband loves arugula. He’ll eat it in any form – raw, cooked, in salads, or on sandwiches. I’m a bit pickier about it. One of my favorite ways to eat arugula is as a pizza topping. Cooking it a little removes some of the bite and leaves you with a nice earthy flavor that complements the mushrooms. The ingredients are so simple but it comes together to create a perfect flavor combination. I’m not kidding – this might be my new favorite pizza (I’ve made it twice this week).
The first step to any homemade pizza is to prepare the dough. Check out this post for detailed instructions on how do this. This recipe will give you perfect dough every time. Pizza dough requires at least an hour to rise so I recommend preparing the dough ahead of time and then letting it sit for awhile. The rest of the ingredients can be prepared as the dough is rising. This recipe is pretty easy as far as toppings go. All that’s needed is to thinly chop 1 8 oz. package of mushrooms and then to rough chop 3 cups of fresh arugula. Next up shred 2 1/2 cups of mozzarella cheese. That’s it for the chopping.
Preheat the oven to 425 degrees. Once the dough has risen it is time to roll it out. Remove the dough and divide it in half. Roll out each ball of dough until you have enough for 2 pizzas. Place each rolled-out pizza dough onto 2 pans. The first step is to add the pizza sauce. This recipe calls for 1 14 oz. jar of pizza sauce. Simply divide the jar in half and evenly spread a layer of sauce onto each pizza. The next step is to add the mushrooms. Place half of the chopped mushrooms onto each pizza. It’s important to add the mushrooms before the arugula to prevent the dough from getting soggy as it bakes. Next up is the arugula. Sprinkle 1 – 1/2 cups of chopped arugula on top of the mushrooms.
Add 1 – 1/2 cups of shredded mozzarella to each pizza. Pop both pizzas into a 425 degree oven for 12 minutes. The mozzarella will melt and prevent the arugula from drying out. Once the pizzas are done remove them from the oven and immediately add 1/4 cup of Romano cheese to each of them. Romano cheese is similar to Parmesan cheese but is sharper in flavor. It’s so perfect as a pizza topping. Feel free to use Parmesan if you are unable to find Romano. The Romano will melt slightly as it hits the surface.
The very last step is to sprinkle a few spices on top. The spices used include Italian seasoning and red pepper flakes. Italian seasoning is kind of a generic term that includes oregano, thyme, rosemary, and basil. I love how it bumps up the flavor in this recipe. Sprinkle 1 tsp. of Italian seasoning and 1 tsp. of red pepper flakes on each pizza. You can increase the amount of red pepper flakes if you want to increase the spice level.
There you have it. An easy and flavorful recipe that’s just made for fresh arugula. I love having arugula in the garden because it’s one of the easiest things to grow. It’s not finicky and basically keeps producing as long as it’s picked and not allowed to bolt. And lots of arugula means lots of pizzas. Lots of pizzas make me happy.
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A fresh and flavorful homemade pizza recipe that's topped with earthy mushrooms and zesty arugula then finished with Romano cheese and Italian spices.
Prepare dough using this recipe. Let dough rise for an hour.
Thinly slice 1 package of mushrooms and rough chop 3 cups of fresh arugula. Set aside.
Once the dough has risen divide in half and roll out 2 crusts. Place each one on a pizza pan.
Preheat oven to 425 degrees.
Place an even layer of sliced mushrooms on top of the sauce.
Sprinkle 1 - 1/2 cups of chopped arugula on top of the mushrooms.
Add 1 - 1/2 cups of shredded mozzarella cheese on top of arugula.
Bake pizzas for 12 minutes or until cheese is bubbly.
Cut into slices and serve.