Mushroom Arugula Pizza

4.80 from 5 votes

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

Prep Time15

Cook Time30

Rising Time:2

Total Time2 45

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Keyword: arugula mushroom pizza, arugula mozzarella pizza, vegetarian mushroom pizza

Servings:

Calories: 225kcal

Author: Christine Rooney

Equipment

Pizza Pans or baking sheets

Ingredients

For The Toppings:

1 8 oz. package mushrooms of choice
3 cups arugula or spinach
1 cup Manzanilla olives sliced, or pitted olives of choice
3 cups mozzarella cheese
1 cup Asiago cheese can sub Romano or Parmesan
1 14 oz. jar pizza sauce
2 tsp. Italian seasoning
2 tsp. red pepper flakes

For The Pizza Crust:

2 cups warm water not hot water
2 Tbsp. sugar
3 tsp. active dry yeast
3 cups gluten free flour blend
2 tsp. baking powder
1 ½ tsp. kosher salt
2 Tbsp. psyllium husk powder
¼ cup olive oil plus more for oiling pizza pans

US Customary - Metric

Instructions

For The Pizza Crust:

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. Allow the mixture to sit at room temperature for 10 minutes. The yeast will start to proof during this time.
Feel free to use this recipe for Homemade Pizza Crust if you are not gluten free. This is a regular pizza crust that calls for AP flour.
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.
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.
Transfer the dough to an oiled bowl, cover with a towel, and allow to sit for at least 30 minutes, but ideally for 1-2 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.
Heat the oven to 425 degrees Fahrenheit.
Spread some olive oil over the surface of two large round pizza pans or baking sheets. Divide the pizza dough in half and place each one onto a pizza pan.
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. Press the dough as thinly as you can, without tearing the dough.
Place the pizza pans in the oven and par-bake the dough for 15 minutes. Remove from the oven and set aside.

For The Pizza:

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

Notes

This recipe yields 2 pizzas. Feel free to cut the recipe in half if you'd only like to make 1 pizza.

Nutrition