Mushroom Arugula Pizza {Powernap}
This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.
My Georgetown and Boston book parties at JMcLaughlin two weeks ago were amazing – thanks to everyone who came out! After three days of traveling I was happy to arrive home late Thursday night. (I am not used to traveling so frequently!) It was such a reward to hug my daughter after not seeing her for a few days. On Friday, to spend a little time together, I went to school with her and chaperoned a class field trip. Never underestimate how much fun it can be take a bird walk with a bunch of preschoolers! By the end of the day I was tired and ready to put my feet up and enjoy a glass of wine. For dinner I knew I didn’t have a lot of time to pull together an involved dish so I decided enlist of my powernap powers and dream up a new pizza recipe for a quick, easy dinner.
With the contents of my crisper dangerously close to wilting beyond the point of no return I hurried them onto fresh rolled out ball of pizza dough that I always keep on hand. In keeping with my daughter’s wishes I made half of the pizza straight up classic cheese with red sauce. For our half I used up the remaining mushrooms, arugula, and the last of our fresh mozzarella. I also dotted on a small handful of yellow tomatoes since there wasn’t much else I could do with so few. While the pizza baked in the high oven my daughter and I built a few awesome lego towers and caught up on the week. Is there any better way to spend a mellow Friday night? I can’t think of it.
Recipe
Mushroom Arugula Pizza
Ingredients
| 1 | ball store-bought pizza dough |
| ½ | pound fresh mozzarella, thinly sliced |
| 1 | cup mushrooms, sliced |
| 2 | cups fresh arugula, washed and dried |
Instructions
1. Preheat the oven to 450F.
2. Roll out the pizza dough to fit a pizza stone or large rimmed baking sheet. Brush the olive oil over the dough and bake it for about 10 minutes, or until it is lightly browned.
3. Remove the crust from the oven and top with the mozzarella, mushrooms, and arugula. Return the oven to bake for another 12 to 15 minutes or until cheese is browned and bubbly and the crust is crisp and golden. Remove from the oven, allow to cool, and serve!
Naptime Notes
Naptime Recipe Serving ideas
Pizza is always a good, healthy meal at the end of a long week. Keep up the health factor by loading it up with veggies and light cheeses!
Naptime Stopwatch
10 minutes prep time, 20 minutes bake time
Naptime Reviews
This is a delicious meal that we loved – though my daughter preferred her red sauce/cheese side to ours!
[…] the original post: Mushroom Arugula Pizza | The Naptime Chef Pizza Flower | Duck Duck Octopus […]
Homemade pizza is a favorite around here…I also keep homemade dough on hand in the freezer. This year I want to try my hand at grilling pizzas. I hear they’re incredible!!
[…] Read this article: Mushroom Arugula Pizza | The Naptime Chef […]
delicious….going to try this weekend!
[…] – Mushroom Arugula Pizza – (Vegetarian) : Pizza in a flash is always a hit. Choose any toppings you want! […]