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Tuesday, May 31, 2016

Arugula Mushroom Pizza

This unusual veggie-packed pizza is covered with a creamy mushroom mixture and lemony arugula. The crisp salad topping adds freshness and lightens up the texture. Serve sprinkled with freshly ground pepper.

By Jennifer Bartoli and The Test Kitchen
Source: Canadian Living Magazine: November 2012
Prep time 25 minutes
Total time 25 minutes
Portion size 4


1 pkg (200 g) thin multigrain pizza crust
3/4 cup (75 g) shredded Gruy re cheese
1 tbsp (15 mL) butter
2 tsp (10 mL) olive oil
2 shallots, chopped
2 tsp (10 mL) minced fresh thyme
2 cloves garlic, chopped
8 oz (227 g) cremini mushrooms, quartered
1 pinch salt
1 pinch pepper
1 cup (84 g) frozen peas, thawed
2 oz (57 g) light cream cheese, cubed
2 cups (500 mL) arugula
1 tsp (5 mL) lemon juice


Place crust on parchment paper–lined baking sheet or pizza pan. Sprinkle with Gruy re cheese, leaving 1/2-inch (1 cm) border uncovered. Bake in 400°F (200°C) oven until cheese is melted and crust is golden and no longer doughy, 6 to 8 minutes.

Meanwhile, in large skillet, heat butter and half of the oil over medium heat; cook shallots, thyme and garlic, stirring occasionally, until shallots are softened, 2 minutes.

Add mushrooms, salt and pepper; cook for 4 minutes. Add peas and cream cheese; cook until peas are warm and cheese is melted. Spread on baked crust.

Toss together arugula, lemon juice and remaining oil; scatter over pizza.

Nutritional Information Per serving: about
cal 362 pro 15g total fat 18g sat. fat 8g 
carb 36g dietary fibre 5g sugar 4g chol 40mg 
sodium 384mg potassium 548mg   
% RDI:
calcium 30 iron 25 vit A 26 vit C 13 
folate 41

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