Portion pizzas with mushrooms and arugula
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 624, total fat 29 G., saturated fats 11 G., proteins 27 G., carbohydrates 66 G., fiber 5 G., cholesterol 50 mg, sodium 1112 mg, sugar 5 G.
Calories 624, total fat 29 G., saturated fats 11 G., proteins 27 G., carbohydrates 66 G., fiber 5 G., cholesterol 50 mg, sodium 1112 mg, sugar 5 G.
Pizza is a great way to combine deliciousness with health and add more fresh leafy greens to your diet. A savory mix of arugula, radicchio, and endive in a tart balsamic dressing adds a burst of freshness to the rich toppings. Sauteed mushrooms are an ideal alternative to traditional salty meats, and for a richer topping, use several types of mushrooms. For a beautiful presentation, keep the pizzas small, with one serving per person.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp extra-virgin olive oil + extra for greasing the dough
- 600 g of chopped mushroom mixture
- 450 g of chilled pizza dough, at room temperature
- 2 tbsp. grated mozzarella (about 220 gr.)
- 3 cloves garlic, crushed
- 1/4 cup coarsely chopped fresh parsley
- Grated Parmesan, for serving
- 2 cups fine arugula
- 1 endive, trimmed and chopped
- Half a small head of radicchio, trimmed and chopped
- 2 tsp white balsamic vinegar
We recommend
Recipes with similar ingredients: yeast dough, mushrooms, mozzarella cheese, arugula, endive salad, radicchio, balsamic vinegar
Cooking the dish according to the recipe:
- Place one upside-down baking sheet in the middle rack of the oven and the other in the bottom third; preheat oven to 260°C.
- In a large nonstick skillet, heat 2 tablespoons olive oil over high heat. Add the mushrooms and sprinkle with 1/2 teaspoon salt and a small amount of freshly ground black pepper. Cook, stirring occasionally, until the mushrooms are browned and tender, 8-10 minutes. Remove from heat.
- Meanwhile, cut the pizza dough into 4 pieces and lightly brush each with olive oil. Place 2 pieces on a sheet of parchment paper and stretch into a circle 15-20 cm in diameter. Repeat with the remaining two pieces of dough. Sprinkle with mozzarella and top with mushrooms and garlic.
- Transfer the pizza (on the parchment) to a pizza peel or other inverted baking sheet, then transfer to the hot baking sheets in the oven. Bake until golden brown and the cheese is melted and bubbly, 12-15 minutes. Sprinkle with parsley and Parmesan.
- In a medium bowl, combine the arugula, endive, and radicchio. Drizzle with vinegar and the remaining 1 tablespoon of olive oil, season with salt and pepper, and toss to combine. Serve on the pizza.
Note
Bring the dough to room temperature before working with it (about 30 minutes). If it's still difficult to stretch, let it rest for a few more minutes.
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