Mushroom Pizza with Artichoke Pesto and Arugula

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

Total Time

22min

5.0

1 Rating

Author: The Whole Serving

Servings:

Ingredients

•

2 Tbsp

Extra-Virgin Olive Oil

•

Small Shallot , sliced

•

2 1/4 cups

Cremini Mushrooms , sliced

or Mushroom of Your Choice

•

2 tsp

Italian Seasoning

•

to taste

Salt

•

to taste

Ground Black Pepper

•

2 slices

Naans

•

4 Tbsp

Artichoke Pesto

•

1 cup

Mozzarella Cheese

or Italian Cheese Blend

•

4 cups

Arugula , washed, drained

•

1/2

Lemon , freshly squeezed

Cooking Instructions

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

Heat Extra-Virgin Olive Oil (1 Tbsp) in a large pan over medium heat. Add Shallot (1) , Cremini Mushrooms (2 1/4 cups) , and Italian Seasoning (2 tsp) . Cook, tossing, until softened and browned, about 10 minutes. Season with Salt (to taste) and Ground Black Pepper (to taste) .

Place Naans (2 slices) on a parchment-lined baking sheet. Spread Artichoke Pesto (4 Tbsp) 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 Arugula (4 cups) in a large bowl, drizzle with Extra-Virgin Olive Oil (1 Tbsp) 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.

Nutrition Per Serving

CALORIES

354

FAT

22.2 g

PROTEIN

13.4 g

CARBS

27.0 g