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Cook Time:25 minsAdditional Time:25 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:25 minsTotal Time:50 minsServings:4Yield:4 servings
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:25 mins
Additional Time:
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil, divided4cupstrimmed and sliced mixed fresh wild mushrooms, such as hen of the woods (maitake) and chanterelles1poundpizza dough, preferably whole-wheat2clovesgarlic, very thinly sliced4ouncesfresh mozzarella, thinly sliced and torn into 1/2-inch pieces3cupsloosely packed arugula1tablespoonagrumato lemon oil (see Tip)¼teaspoonkosher salt3tablespoonsshaved Pecorino Sardo or Toscano cheese
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil, divided
4cupstrimmed and sliced mixed fresh wild mushrooms, such as hen of the woods (maitake) and chanterelles
1poundpizza dough, preferably whole-wheat
2clovesgarlic, very thinly sliced
4ouncesfresh mozzarella, thinly sliced and torn into 1/2-inch pieces
3cupsloosely packed arugula
1tablespoonagrumato lemon oil (see Tip)
¼teaspoonkosher salt
3tablespoonsshaved Pecorino Sardo or Toscano cheese
DirectionsPlace a pizza stone or large rimless baking sheet on the bottom rack and preheat oven to the highest temperature, preferably 500 degrees F, for 30 minutes.Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Cook mushrooms, stirring occasionally, until beginning to brown, about 5 minutes. Remove from heat and set aside.Roll dough on a floured surface into a 14-inch circle. Transfer to a floured pizza peel (or rimless baking sheet). Scatter garlic over the dough then sprinkle with mozzarella and half of the mushrooms (reserve the remaining mushrooms for Step 5). Drizzle the remaining 1 tablespoon olive oil over the pizza.Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake until browned, 10 to 15 minutes. Transfer to a cutting board and cut into 4 pieces.Toss arugula with agrumato lemon oil and salt. Top the pizza with the arugula, the reserved mushrooms and cheese. Serve immediately.TipsThis pizza gets a zesty drizzle of agrumato lemon oil, which is created when olives are pressed together with lemons. The resulting extra-virgin olive oil has an exceptionally bright lemony flavor. It’s worth seeking out at gourmet markets or well-stocked natural-foods stores. If you can’t find it, substitute 1 tablespoon extra-virgin olive oil and 1 teaspoon lemon zest.Originally appeared: EatingWell Magazine, May/June 2015
Directions
Place a pizza stone or large rimless baking sheet on the bottom rack and preheat oven to the highest temperature, preferably 500 degrees F, for 30 minutes.Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Cook mushrooms, stirring occasionally, until beginning to brown, about 5 minutes. Remove from heat and set aside.Roll dough on a floured surface into a 14-inch circle. Transfer to a floured pizza peel (or rimless baking sheet). Scatter garlic over the dough then sprinkle with mozzarella and half of the mushrooms (reserve the remaining mushrooms for Step 5). Drizzle the remaining 1 tablespoon olive oil over the pizza.Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake until browned, 10 to 15 minutes. Transfer to a cutting board and cut into 4 pieces.Toss arugula with agrumato lemon oil and salt. Top the pizza with the arugula, the reserved mushrooms and cheese. Serve immediately.TipsThis pizza gets a zesty drizzle of agrumato lemon oil, which is created when olives are pressed together with lemons. The resulting extra-virgin olive oil has an exceptionally bright lemony flavor. It’s worth seeking out at gourmet markets or well-stocked natural-foods stores. If you can’t find it, substitute 1 tablespoon extra-virgin olive oil and 1 teaspoon lemon zest.
Place a pizza stone or large rimless baking sheet on the bottom rack and preheat oven to the highest temperature, preferably 500 degrees F, for 30 minutes.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Cook mushrooms, stirring occasionally, until beginning to brown, about 5 minutes. Remove from heat and set aside.
Roll dough on a floured surface into a 14-inch circle. Transfer to a floured pizza peel (or rimless baking sheet). Scatter garlic over the dough then sprinkle with mozzarella and half of the mushrooms (reserve the remaining mushrooms for Step 5). Drizzle the remaining 1 tablespoon olive oil over the pizza.
Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake until browned, 10 to 15 minutes. Transfer to a cutting board and cut into 4 pieces.
Toss arugula with agrumato lemon oil and salt. Top the pizza with the arugula, the reserved mushrooms and cheese. Serve immediately.
Tips
This pizza gets a zesty drizzle of agrumato lemon oil, which is created when olives are pressed together with lemons. The resulting extra-virgin olive oil has an exceptionally bright lemony flavor. It’s worth seeking out at gourmet markets or well-stocked natural-foods stores. If you can’t find it, substitute 1 tablespoon extra-virgin olive oil and 1 teaspoon lemon zest.
Originally appeared: EatingWell Magazine, May/June 2015
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Nutrition Facts(per serving)494Calories28gFat51gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
