Arugula is one of my favorite Fall vegetables. I like spicy flavor, and love all the different applications there are for it. It is great in salads, but there is so much more that can be done with it. Wilted over pasta, mixed into pesto, topping on sandwiches or burger, and it goes wonderfully on pizza. The following recipe is quick and easy to put together, and very tasty!
From Papa Spud's:
1 lb. Pizza Dough, thawed (can substitute another pizza dough)
Handful arugula, washed
Mozzarella cheese, grated
1-2 Portabella mushrooms, thinly sliced
1 cup white mushrooms, chopped
1 clove garlic, minced
Your kitchen:
Olive oil
Salt and pepper
Parmesan cheese, grated
1) Thaw pizza dough on the kitchen counter, then split in half. Roll each half on an oiled baking sheet or pizza stone forming 2 thin pizzas. *Pizzas do not half to be a perfect circle.
2) Bake pizza dough in oven at 500F until crust turns just slightly brown (4-5 mins).
3) Remove pizzas from oven and lightly brush with olive oil. Spread minced garlic evenly on both pizzas. Sprinkle with a dash of salt and pepper. Top with chopped white mushrooms and sliced portabella mushrooms. Sprinkle with mozzarella cheese.
4) Put pizzas back in the oven, and cook until cheese is nicely melted. Remove from oven.
5) Top pizzas with layer of arugula leaves, and grated parmesan cheese. Slice and serve!
