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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
10 ounce button mushrooms, sliced |
salt |
1 pound frozen pizza dough, thawed |
8 ounces part-skim mozzarella, shredded |
4 cups baby arugula |
2 teaspoons lemon juice |
1 cup cherry tomatoes, halved |
Directions:
1. Preheat oven to 475ºF. Warm 1 Tbsp. oil in a skillet over medium-high heat. Add mushrooms, sprinkle with salt and sauté until mushrooms release their liquid and are lightly browned, 5 to 7 minutes. Transfer to a small bowl.
2. Press and stretch dough evenly to cover a 15-inch round perforated pizza pan. Scatter mushrooms over dough; sprinkle cheese on top. Bake until underside is golden and cheese is bubbling, about 15 minutes.
3. Toss arugula with remaining 1 Tbsp. olive oil, lemon juice and 1/2 tsp. salt. Arrange greens on top of pizza. Scatter tomatoes over greens. Return pizza to oven to wilt arugula, 2 to 3 minutes. Slice and serve.
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