Mushroom Arugula Pizza

This vegetarian Mushroom Arugula Pizza is made with homemade dough! It's topped with mozzarella and Asiago cheese, olives, and Italian herbs.

There's nothing better than biting into a slice of piping hot pizza loaded with your favorite toppings baked on a homemade crust. This Arugula Mushroom Pizza is flavorful and topped with all the best things in life.

I love the process of making pizza. There's something amazing about combining the yeast with flour and then waiting for it to rise. I love that you can then load the dough with your favorite ingredients and enjoy the smell of it as it bakes in the oven.

Pizza is an incredibly versatile dish and there are so many styles of it in existence. One of my favorites is this classic style of pizza crust - It's not too thick, not too thin, and topped with earthy and savory ingredients.

This pizza is prepared with homemade dough and topped with tomato sauce, fresh mushrooms and arugula, olives, mozzarella and Asiago cheese, dried Italian herbs and red pepper flakes.

It's simple and one of those pizzas that you find yourself going back again and again for another slice. This recipe is vegetarian, but satisfying enough that you won't even miss the meat.

Jump to:

• What Toppings Are Best On Vegetarian Pizza?
• Ingredients For Mushroom Arugula Pizza
• Does Arugula Go On Pizza Before Or After Baking?
• Which Pizza Dough Is Best?
• What Makes Gluten Free Pizza Dough Different?
• How To Make Gluten Free Pizza Dough
• How To Bake Gluten Free Pizza Crust
• How To Make Mushroom Arugula Pizza
• Can I Substitute Any Of These Toppings?
• What To Serve With Arugula Mushroom Pizza
• How Long Does This Pizza Last In The Fridge?
• Mushroom Arugula Pizza

What Toppings Are Best On Vegetarian Pizza?

There's really no wrong way to top a pizza. When it comes to vegetarian pizza, I like to choose a combination of toppings that provide it with a good depth of flavor and richness.

• This includes vegetables like mushrooms that are earthy and have a 'meaty' texture, hearty greens that won't cause the pizza to become too watery or mushy like arugula, Swiss chard, or kale, and something salty or briny like olives, capers, or marinated artichokes.
• I find that using a few different varieties of cheese provides a vegetarian pizza with extra richness and sharpness.
• It's also important to choose a pizza sauce that's robust and tangy. This pizza calls for jarred marinara sauce, but you can absolutely make your own pizza sauce if you're feeling ambitious.
• It's always best to choose toppings that have a low water content and to layer them properly so that the crust does not become soggy. Also, make sure not to overload the dough or it will not cook properly.

Ingredients For Mushroom Arugula Pizza

Here's what you'll need to make it.

• 8 oz. Cremini Mushrooms (or any fresh mushrooms of choice)
• 3 cups Arugula (or hearty greens of choice such as spinach, Swiss chard or kale)
• 1 cup Manzanilla Olives (sliced) (also known as green olives)
• 1 14 oz. jar Pizza Sauce
• 3 cups Mozzarella Cheese (shredded)
• 1 cup Asiago Cheese (grated) (can use Romano or Parmesan cheese)
• 2 tsp. Dried Italian Seasoning
• 2 tsp. Red Pepper Flakes
• 2 cups Warm Water
• 2 Tbsp. Sugar
• 3 tsp. Active Dry Yeast
• 3 cups Gluten Free Flour Blend (such as Bob's Red Mill 1 to 1 Flour)
• 2 tsp. Baking Powder
• 1 ½ tsp. Kosher Salt
• 2 Tbsp. Psyllium Husk Powder
• ¼ cup Olive Oil

Does Arugula Go On Pizza Before Or After Baking?

Arugula (also known as rocket) is a healthy and flavorful addition to just about any dish. It's peppery, slightly bitter, and the texture holds up well when added to pizza.

It can be enjoyed raw or cooked and added to everything from salads to pasta to sandwiches.

Oftentimes, arugula is added to pizza raw after the pizza has baked, but this recipe calls for adding it to the pizza along with all of the other toppings before it is baked.

If you can't find or don't care for arugula, you can substitute fresh spinach, Swiss chard, kale, or any hearty greens of choice.

If you love arugula, be sure to check out this Arugula Pesto Pizza with Prosciutto and Italian Quinoa Arugula Salad!

Which Pizza Dough Is Best?

This recipe was originally published years ago using a regular pizza dough made with AP flour. Since that time, I am gluten free and have updated the recipe to reflect that change.

I searched for years for an amazing gluten free pizza dough and finally came across a recipe that I enjoy as much as regular pizza dough and it has become my go-to when making homemade pizza.

The gluten free pizza dough I use to make this Mushroom Arugula Pizza recipe comes from Meaningful Eats. I have altered it slightly, but it's largely based on the one from that website.

If gluten is not an issue for you, feel free to use my homemade pizza dough recipe. I used this recipe for years before I went gluten free and was consistently happy with the results.

When making homemade pizza dough (gluten free or otherwise) it's important to allow the dough to rise for 1-2 hours. This helps to provide the dough with great texture and flavor.

What Makes Gluten Free Pizza Dough Different?

The process of making gluten free pizza dough differs slightly from that of making regular pizza dough.

There are a few things to keep in mind when making a gluten free pizza dough in order to achieve optimal taste and texture.

• A gluten free flour blend such as Bob's Red Mill 1 to 1 Flour, King Arthur Flour, or Cup 4 Cup are great for making gluten free pizza dough.
• It's important to add psyllium husk powder to gluten free pizza dough. This helps to create a stretchy dough and characteristic chewy texture.
• Gluten free pizza dough must be par-baked before adding the toppings. The same is true when making gluten free pie crust.
• Gluten free pizza takes a bit longer to bake. The dough must first be par-baked and then baked a few minutes longer after adding the toppings.
• The pan must be oiled properly before spreading the pizza dough onto it in order to prevent the crust from sticking.
• Gluten free pizza dough is spread onto the pizza sheet with your hands. It's not rolled out with a rolling pin.

How To Make Gluten Free Pizza Dough

As mentioned, it takes 1-2 hours for this pizza dough to rise, so it's important to plan ahead when making it.

Allowing the dough to rise helps to develop a deeper flavor and optimal texture. It also makes the dough much easier to work with.

The recipe used to make this pizza yields 2 pizzas. If you would only like 1 pizza, feel free to cut the recipe in half.

1. To prepare the pizza dough, start by pouring 2 cups of warm (not hot) water into a glass bowl. Add 2 Tbsp. of sugar and 3 tsp. of active dry yeast to the water.
2. Allow the mixture to sit at room temperature for 10 minutes. The yeast will start to proof during this time.
3. While the yeast is proofing, add the dry ingredients to a stand mixer bowl or any large bowl. Add 3 cups gluten free flour blend, 2 tsp. baking powder, 1 ½ tsp. kosher salt, and 2 Tbsp. psyllium husk powder to the bowl. Stir until completely combined with the paddle attachment.
4. After 10 minutes, slowly add the water and yeast mixture, along with ¼ cup olive oil to the bowl while the mixture runs on a low speed. Continue to mix on a medium-low speed for 3-4 minutes, or until the dough is completely combined (make sure to scrape the sides and bottom with a spatula). Feel free to use a wooden spoon to mix the pizza dough by hand if you don't have a stand mixer.
5. Transfer the dough to an oiled bowl, cover with a towel, and allow to sit for at least 30 minutes, but ideally for 2 hours. The dough will rise during this time.

The texture of the dough should be a bit sticky and tacky, but should hold together nicely after mixed.

If the dough seems too thin or watery, simply add a bit more flour, 1 Tbsp. at a time and continue to mix until the dough is sticky, but holds together.

How To Bake Gluten Free Pizza Crust

After the dough has risen for 1-2 hours, it's time to press it onto an oiled pizza pan and par-bake it in the oven at 425 degrees Fahrenheit for 15 minutes.

Par-baking the gluten free pizza dough helps the bottom of the crust become crispy and ensures that the dough doesn't get soggy after adding the toppings.

It is not necessary to take the extra step of par-baking the pizza crust if using regular pizza dough.

You can use round pizza pans or baking sheets for a sheet pan style pizza when making this recipe. Either one is just fine.

1. To par-bake the crusts, heat the oven to 425 degrees Fahrenheit.
2. Spread some olive oil over the surface of two large round pizza pans or baking sheets.
3. Divide the pizza dough in half and place each onto an oiled pizza pan.
4. With oiled fingers, spread the dough evenly over the surface of of the pizza pan. The dough does not need to reach the edge of the pan.
5. Press the dough as thinly as you can, without tearing the dough.
6. Place the pizza pans in the oven and par-bake the dough for 15 minutes.
7. Remove from the oven and set aside.

How To Make Mushroom Arugula Pizza

Once the crust is par-baked, it's time to add all of the toppings.

The great thing about pizza is that all of the toppings can be prepared while the dough is rising.

It only takes about 10-12 minutes for the pizzas to bake after all of the toppings are added. The bottom of the pizza crust should be crispy and the edges golden brown after baked.

1. Start by slicing 1 8 oz. package of cremini or white button mushrooms (or mushrooms of choice).
2. Slice 1 cup of Manzanilla (also known as Spanish or green olives) (or pitted olives of choice).
3. Shred 2 cups of mozzarella cheese.
4. Grate 1 cup of Asiago, Romano, or Parmesan cheese.
5. Spread half of one 14 oz. jar of pizza sauce evenly over each par-baked pizza crust.
6. Arrange half of the sliced mushrooms evenly over each crust.
7. Spread 1 ½ cups of arugula or spinach over the mushrooms on each pizza crust.
8. Add ½ cup of sliced olives over the arugula on each pizza crust.
9. Spread 1 ½ cups shredded mozzarella cheese and ½ cup grated Asiago cheese evenly over each pizza crust.
10. Place the pizza pans in the oven and bake the pizzas for an additional 10-12 minutes, or until the cheese is melted and slightly golden brown.
11. Remove the pizza from the oven and cut into slices.
12. Sprinkle 1 tsp. each of dried Italian seasoning and red pepper flakes over each pizza.

Can I Substitute Any Of These Toppings?

The great thing about pizza is that you can customize it to your liking. Many of the toppings on this pizza can be swapped for ones that suit your tastes.

• As mentioned, the arugula can be swapped for any hearty greens of choice, such as spinach, Swiss chard, or kale (make sure to chop the chard or kale before adding it to the pizza).
• Feel free to use any fresh mushrooms you like. Cremini, white button, Portobello, shitake, or oyster mushrooms are all great choices.
• You can use any variety of pitted olives you like in place of the Manzanilla olives.
• The mozzarella can be swapped out for any variety of low moisture cheese that melts nicely. Provolone, Monterrey Jack, or Fontina are all great options.
• Feel free to use grated Romano, Parmesan, or any variety of sharp, dried cheese in place of Asiago.

What To Serve With Arugula Mushroom Pizza

The savory Italian flavors in this pizza pair perfectly with a bright and tangy green salad or Caesar salad.

It's great served alongside this Italian green bean salad, marinated tomato salad, pickled beet salad, or fresh mint pea salad.

This pizza can also be paired with some roasted vegetables like garlic green beans, Parmesan cauliflower, or roasted broccolini.

Love Italian flavors? Check out these recipes!

• Italian Grilled Chicken Sandwich
• Mozzarella Grilled Cheese
• Spinach Walnut Pesto
• Homemade Spaghetti Sauce
• Lemon Artichoke Risotto
• Green Pasta Sauce
• Tuscan Vegetable Soup

How Long Does This Pizza Last In The Fridge?

Any leftover pizza may be stored for 2-3 days in an airtight container in the refrigerator.

Be sure to allow pizza to cool completely before transferring to the fridge for storage.

Keep in mind that the pizza may become a bit more soggy when stored in the fridge.

Love pizza? Check out these recipes!

• Mediterranean Veggie Flatbread Pizza
• BBQ Chicken Pizza
• Sheet Pan Canadian Bacon Pizza
• Farmers Market Pizza
• Pesto Chicken Flatbread
• Pizza Stuffed Peppers

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