Arugula Salad Pizza

First cauliflower, then chickpeas and now arugula! I've been trying a lot of new ingredients recently. Though I love food I am not a very adventurous eater. I'm willing to try a lot of things if it's free but if I'm paying for it I want to make sure I'll like it. I made arugula salad pizza recently because it's a pretty safe recipe. I've had arugula before in a salad mix but (before) I couldn't tell you which leafy green was arugula. However, I've never had a salad and thought, "Ewe, something in here is pretty gross" so I figured arugula was safe. Besides, it's pizza; it's hard to mess up a pizza.


It turns out that arugula is that skinny green thing that tastes bitter in your salad. I liked the pizza but Michael thought it was too bitter.

This recipe calls for shredded mozzarella cheese but I strongly urge you to use sliced fresh mozzarella. Fresh mozzarella adds this lovely warm smooth and awesomeness that you just don't get from shredded.

Arugula Salad Pizza
Serves: 4

2 Tbsp olive oil
10 oz button mushrooms, sliced
salt
1 lb. pizza dough
8 oz part skim mozzarella, shredded
4 cups baby arugula
2 tsp. lemon juice
1 cup cherry tomatoes, halved

Preheat oven to 475. Warm 1 TBSP oil in a skillet over medium-high heat. Add mushrooms, sprinkle with salt and saute until mushrooms release their liquid and are lightly browned, 5 to 7 minutes. Transfer to a small bowl.

Press and stretch dough evenly to cover a 15 inch round perforated pizza pan. Scatter mushrooms over dough; sprinkle cheese on top. Bake until underside is golden and cheese is bubbling, about 15 minutes.

Toss arugula with remaining 1 TBSP olive oil, lemon juice and .5 tsp. salt. Arrange greens on top of pizza. Scatter tomatoes over greens. Return pizza to oven to wilt arugula, 2 to 3 minutes. Slice and serve.