Name: Mushroom Pizza with Artichoke Pesto and Arugula
Total time: PT1320.0S
Yield: 4
Ingredients: 2 tablespoon Extra-Virgin Olive Oil; 1 Shallot; 8 ounce Cremini Mushroom; 2 teaspoon Italian Seasoning; to taste Salt; to taste Ground Black Pepper; 2 slice Naan; 1/4 cup Artichoke Pesto; 1 cup Mozzarella Cheese; 4 cup Arugula; 1/2 Lemon

This Mushroom Pizza with Artichoke Pesto and Arugula is rich, aromatic, and filled with incredible flavor.

Low-Fat

Oven

Intermediate

Quick

Date Night

Mushroom Pizza with Artichoke Pesto and Arugula

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Extra-Virgin Olive Oil

tablespoon

Shallot

Cremini Mushroom

ounce

Italian Seasoning

teaspoon

Salt

to taste

Ground Black Pepper

Naan

slice

Artichoke Pesto

Mozzarella Cheese

Arugula

Lemon

Stove

Preheat oven to 425 degrees F (220 degrees C).

Heat {@0:} in a large pan over medium heat. Add {@4:}, {@3:}, and {@2:}. Cook, tossing, until softened and browned, about 10 minutes. Season with {@5:} and {@1:}.

Heat Extra-Virgin Olive Oil (1 tablespoon) in a large pan over medium heat. Add Shallot (1 N/A) [sliced], Cremini Mushroom (8 ounce) [sliced], and Italian Seasoning (2 teaspoon). Cook, tossing, until softened and browned, about 10 minutes. Season with Salt ( to taste) and Ground Black Pepper ( to taste).

Heat Extra-Virgin Olive Oil (1 tablespoon) in a large pan over medium heat. Add Shallot (1), Cremini Mushroom (8 ounce), and Italian Seasoning (2 teaspoon). Cook, tossing, until softened and browned, about 10 minutes. Season with Salt (to taste) and Ground Black Pepper (to taste).

Place {@0:} on a parchment-lined baking sheet. Spread {@1:} over flatbread. Spread mushrooms over pesto. Sprinkle {@2:} over mushrooms. Bake flatbreads until cheese is melted and crust is golden brown, about 7 minutes.

Place Naan Bread (2 slice) on a parchment-lined baking sheet. Spread Artichoke Pesto (1/4 cup) over flatbread. Spread mushrooms over pesto. Sprinkle Mozzarella Cheese (1 cup) over mushrooms. Bake flatbreads until cheese is melted and crust is golden brown, about 7 minutes.

Place Naan (2 slice) on a parchment-lined baking sheet. Spread Artichoke Pesto (1/4 cup) over flatbread. Spread mushrooms over pesto. Sprinkle Mozzarella Cheese (1 cup) over mushrooms. Bake flatbreads until cheese is melted and crust is golden brown, about 7 minutes.

While pizza is in the oven, place {@2:} in a large bowl, drizzle with {@0:} and juice from {@3:}. Season with {@4:} and {@1:}.

While pizza is in the oven, place Arugula (4 cup) [washed, drained] in a large bowl, drizzle with Extra-Virgin Olive Oil (1 tablespoon) and juice from Lemon (1/2 N/A) [freshly squeezed]. Season with Salt ( to taste) and Ground Black Pepper ( to taste).

While pizza is in the oven, place Arugula (4 cup) in a large bowl, drizzle with Extra-Virgin Olive Oil (1 tablespoon) and juice from Lemon (1/2). Season with Salt (to taste) and Ground Black Pepper (to taste).

Remove flatbreads from the oven. Serve with salad on the side or on top of flatbread.

Mushroom Pizza with Artichoke Pesto and Arugula

5.0

22MINS

$1.92

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

Tags

Want to rate or review this recipe?