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Whole-Wheat Pizza

Whole-Wheat Pizza with Mushrooms, Ricotta, and Arugula

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Recipe Details

Story

News just in: We’re big fans of whole-wheat pizza. In this terrific seasonal dish, the nutty whole-grain flavor is the the perfect match for heaps of earthy mushrooms and not one, but three types of cheese. Gooey Gruyère, mozzarella, and creamy ricotta add a hit of decadence to this fabulous meal, which is finished with a zingy arugula salad on top. Not that we needed another reason to love pizza, but here it is.

Tags

  • Vegetarian

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Elana

By Chef Elana

Nutritional info

Ingredients & Equipment

What we send

  • cremini mushrooms
    8 ounces
    cremini mushrooms
  • garlic
    2 cloves
    garlic
  • baby arugula
    1 ounce
    baby arugula
  • whole-wheat flour
    1 tablespoon
    whole-wheat flour
  • whole-wheat pizza dough
    12 ounces
    whole-wheat pizza dough
  • Champagne vinegar
    1/2 tablespoon
    Champagne vinegar
  • Dijon mustard
    1 packet
    Dijon mustard
  • honey
    1 packet
    honey
  • ricotta cheese
    3 tablespoons
    ricotta cheese
  • parchment paper
    1
    parchment paper
  • shredded mozzarella cheese
    2 ounces
    shredded mozzarella cheese
  • shredded Gruyère cheese
    2 ounces
    shredded Gruyère cheese

What You’ll Need

  • baking sheet
  • rolling pin (optional)

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Wipe mushrooms clean with a damp paper towel and roughly chop. Mince garlic. Rinse arugula

  2. Roast Mushrooms

    Roast Mushrooms

    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. 

  3. Roll Out Dough

    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. 

  4. Assemble and Bake Pizza

    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.

  5. Make Vinaigrette

    Make Vinaigrette

    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. 

  6. Plate Pizza

    Plate Pizza

    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.

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