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RECIPE
10 INGREDIENTS5 STEPS22MIN

Mushroom Pizza with Artichoke Pesto and Arugula

5.0
1 Ratings

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This Mushroom Pizza with Artichoke Pesto and Arugula is rich, aromatic, and filled with incredible flavor.
22MIN
Total Time

The Whole Serving

Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a Lacto-Ovo vegetarian who loves to run, cook and eat good wholesome food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 Tbsp
Extra-Virgin Olive Oil
1
Small  Shallot , sliced
8 oz
Cremini Mushrooms , sliced
or Mushroom of Your Choice
1/2 Tbsp
Italian Seasoning
to taste
Salt and Pepper
2 slices
Naan
1/4 cup
Artichoke Pesto
1 cup
or Italian Cheese Blend
4 cups
Arugula , washed, drained
1 Tbsp
Lemons , freshly squeezed

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Nutrition Per Serving

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CALORIES
353
FAT
22.1 g
PROTEIN
13.3 g
CARBS
26.6 g

Cooking Instructions

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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
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 and Pepper (to taste).
Step 3
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.
Step 4
While pizza is in the oven, place Arugula (4 cup) in a large bowl, drizzle with Extra-Virgin Olive Oil (1 tablespoon) and Lemon (1 tablespoon). Season with salt and pepper to taste.
Step 5
Remove flatbreads from the oven. Serve with salad on the side or on top of flatbread.

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Nutrition Per Serving
Calories
353
% Daily Value*
Fat
22.1 g
28%
Saturated Fat
6.3 g
32%
Trans Fat
0.0 g
--
Cholesterol
22.3 mg
7%
Carbohydrates
26.6 g
10%
Fiber
2.6 g
9%
Sugars
4.1 g
--
Protein
13.3 g
27%
Sodium
432.6 mg
19%
Vitamin D
0.2 µg
1%
Calcium
220.4 mg
17%
Iron
2.4 mg
13%
Potassium
354.1 mg
8%
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