Mushroom Pizza with Artichoke Pesto and Arugula

Recipe

11 INGREDIENTS • 5 STEPS • 22MINS

Mushroom Pizza with Artichoke Pesto and Arugula

5

1 rating

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

Mushroom Pizza with Artichoke Pesto and Arugula

Save

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.

http://thewholeserving.com/

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

22MINS

Total Time

$1.92

Cost Per Serving

Ingredients

Servings

4

US / Metric

2 Tbsp

Extra-Virgin Olive Oil

1

Small Shallot, sliced

2 1/4 cups

Cremini Mushrooms, sliced

or Mushroom of Your Choice

1/2 Tbsp

Italian Seasoning

to taste

to taste

Ground Black Pepper

2 slices

Naans

1/4 cup

Artichoke Pesto

1 cup

Mozzarella Cheese

or Italian Cheese Blend

4 cups

Arugula, washed, drained

1/2

Lemon, freshly squeezed

1 Tbsp juice per 4 servings

Nutrition Per Serving

VIEW ALL

Calories

354

Fat

22.2 g

Protein

13.4 g

Carbs

27.0 g

Mushroom Pizza with Artichoke Pesto and Arugula

Save

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.

http://thewholeserving.com/

Cooking InstructionsHide images

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 (2 1/4 cups), and Italian Seasoning (1/2 Tbsp). Cook, tossing, until softened and browned, about 10 minutes. Season with Salt (to taste) and Ground Black Pepper (to taste).

step 3

Place Naans (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 3 Place Naans (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 juice from Lemon (1/2). Season with Salt (to taste) and Ground Black Pepper (to taste).

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 juice from Lemon (1/2). Season with Salt (to taste) and Ground Black Pepper (to taste).

step 5

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

step 5 Remove flatbreads from the oven. Serve with salad on the side or on top of flatbread.

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