In The Kitchen
Mushroom and Arugula Salad Pizza
Description :
The fresh arugula topping provides a boost of vitamin K, which can help lower blood pressure, maintain strong bones, and keep memory sharp. Try it with baby kale or spinach too!
Ingredient :
- Flour, for surface
- 1 lb. pizza dough, at room temperature
- Cornmeal, for baking sheet
- 6 oz. cremini mushrooms, very thinly sliced
- 5 scallions, thinly sliced
- 3 tbsp. olive oil
- Kosher salt and pepper
- 4 c. baby arugula
- 1 tbsp. fresh lemon juice
- 1/2 oz. Parmesan
Direction :
- Heat oven to 500°F (if you can’t heat the oven this high without broiling, heat to 475°F).
- On a lightly floured surface, shape the pizza dough into a 14-in. oval. Place on a cornmeal-dusted or parchment-lined baking sheet.
- In a large bowl, toss mushrooms and two-thirds of the scallions with 2 Tbsp oil and 1/4 tsp each salt and pepper.
- Scatter mushroom mixture over dough and bake until the crust is golden brown, 10 to 12 minutes.
- In a bowl, toss arugula with lemon juice, remaining Tbsp oil, remaining scallions, and 1/4 tsp each salt and pepper. Arrange on top of pizza and finely grate Parmesan on top.
