RECIPE
10 INGREDIENTS5 STEPS22MIN

Mushroom Pizza with Artichoke Pesto and Arugula

5.0
1 Ratings
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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.
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This Mushroom Pizza with Artichoke Pesto and Arugula is rich, aromatic, and filled with incredible flavor.

22MIN

Total Cooking Time

10

Ingredients
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
Mushroom of Your Choice
1/2 Tbsp
Italian Seasoning
to taste
Salt and Pepper
2 slices
Naan
1/4 cup
Artichoke Pesto
1 cup
Italian Cheese Blend
4 cups
Arugula , washed, drained
1 Tbsp
Lemons , freshly squeezed
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Directions

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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Heat Extra-Virgin Olive Oil (1 Tbsp) in a large pan over medium heat. Add Shallot (1) , Cremini Mushrooms (8 oz) , and Italian Seasoning (1/2 Tbsp) . Cook, tossing, until softened and browned, about 10 minutes. Season with Salt and Pepper (to taste) .
Step 3
Place Naan (2 slices) 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 cups) in a large bowl, drizzle with Extra-Virgin Olive Oil (1 Tbsp) and Lemons (1 Tbsp) . 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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