ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mushroom and Arugula Pizza

Photo: Greg Dupree
Active time 15 mins
Total time 30 mins

Serves 4 (serving size: 2 slices)

There’s no better place to slip in some extra leafy greens than on a pizza. Peppery arugula adds a burst of tangy freshness that pairs perfectly with deeply savory toppings. Mushrooms are the ideal stand-ins for traditional cured meat toppers that are laden with sodium; a mix of cremini and portobello adds meaty, umami-rich flavor and earthiness.


  • 1 tablespoon olive oil
  • 1 shallot, thinly sliced
  • 2 cups sliced fresh cremini mushrooms
  • 1 1/2 cups sliced fresh portobello mushrooms
  • 2 teaspoons minced garlic
  • 1/4 teaspoon kosher salt, divided
  • 12 ounces fresh deli whole-wheat pizza dough
  • 1 1/3 ounces goat cheese, crumbled (about 1/3 cup)
  • 3 ounces part-skim mozzarella cheese, shredded (3/4 cup)
  • 1 cup packed arugula
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon truffle oil (optional)

Nutrition Information

  • calories 339
  • fat 15.4 g
  • satfat 4.5 g
  • monofat 8.5 g
  • polyfat 1.4 g
  • protein 15 g
  • carbohydrate 40 g
  • fiber 4 g
  • cholesterol 18 mg
  • iron 1 mg
  • sodium 661 mg
  • calcium 197 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place a pizza stone or baking sheet in oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)

  2. Heat oil in a large nonstick skillet over medium. Add shallot, and cook, stirring occasionally, until soft, 1 to 2 minutes. Add mushrooms and garlic; cook, stirring often, until liquid has almost evaporated, 5 to 6 minutes. Remove from heat. Sprinkle with 1/8 teaspoon salt, and set aside.

  3. Roll dough into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Sprinkle goat cheese over dough; spread mushroom mixture over cheese. Top with mozzarella.

  4. Place dough (on paper) on preheated stone; bake at 500°F for 13 to 14 minutes.

  5. Toss arugula with lemon juice. Top pizza with arugula mixture; drizzle with truffle oil, if desired, and sprinkle with remaining 1/8 teaspoon salt. Cut into 8 slices.