Whole-Wheat Pizza with Mushrooms, Ricotta, and Arugula
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Ingredients & Equipment
What we send
- 8 ouncescremini mushrooms
- 2 clovesgarlic
- 1 ouncebaby arugula
- 1 tablespoonwhole-wheat flour
- 12 ounceswhole-wheat pizza dough
- 1/2 tablespoonChampagne vinegar
- 1 packetDijon mustard
- 1 packethoney
- 3 tablespoonsricotta cheese
- 1parchment paper
- 2 ouncesshredded mozzarella cheese
- 2 ouncesshredded Gruyère cheese
What You’ll Need
- baking sheet
- rolling pin (optional)
Preheat oven to 425°F. Wipe mushrooms clean with a damp paper towel and roughly chop. Mince garlic. Rinse arugula.
On a baking sheet, toss mushrooms with 1 tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Arrange in a single layer and roast until almost tender, about 8 minutes. Transfer to a plate and set aside.
Roll Out Dough
While mushrooms roast, sprinkle flour onto a clean dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough into a rectangular shape, about ¼-inch thick. Once mushrooms are roasted, line baking sheet from mushrooms with parchment paper. Rub 1 teaspoon olive oil on parchment and carefully add pizza dough on top.
Assemble and Bake Pizza
Rub garlic and 1 tablespoon olive oil on top of pizza dough. Sprinkle over half of cheese mix, leaving a ½-inch border. Add roasted mushrooms in a single layer. Sprinkle over remaining cheese mix and season with ¼ teaspoon salt and pepper as desired. Bake pizza until crust is crisp and light golden and cheese is bubbling, 12-15 minutes.
While pizza bakes, in a medium bowl, whisk together Champagne vinegar, half of mustard, and half of honey. Whisking continuously, slowly add 1 tablespoon olive oil until fully combined. Season with ⅛ teaspoon salt and pepper as desired. Discard remaining mustard and honey packets or save for another use.
Dot ricotta over pizza, scatter over arugula, and drizzle with a spoonful of vinaigrette. Cut into slices, skip the utensils, and enjoy with remaining vinaigrette for dipping.