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Whole-Wheat Pizza

Whole-Wheat Pizza with Mushrooms, Ricotta, and Arugula

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Recipe Details

Story

We're big fans of whole-wheat pizza, and it's not hard to see why. In this terrific Popular Recipe, the nutty whole-grain flavor is 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 Prep

Quick facts

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

By Chef Elana

Nutritional info

  • Calories 830
  • Protein 32g
  • Total Carb 85g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cremini mushrooms
    8 ounces
    cremini mushrooms
  • garlic
    2 cloves
    garlic
  • baby arugula
    3 ounces
    baby arugula
  • whole-wheat flour
    1 tablespoon
    whole-wheat flour
  • whole-wheat pizza dough
    12 ounces
    whole-wheat pizza dough
  • shredded Gruyère cheese
    2 ounces
    shredded Gruyère cheese
  • shredded mozzarella cheese
    2 ounces
    shredded mozzarella cheese
  • 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

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 (you'll be finishing the mushrooms on the pizza later, so they'll cook through completely then). Transfer to a medium bowl and set aside, reserving baking sheet for pizza. 

  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 Gruyère and half of mozzarella, leaving a ½-inch border. Add roasted mushrooms in a single layer. Sprinkle over remaining shredded cheeses and season with ¼ teaspoon salt and pepper as desired. Bake pizza until crust is crisp and light golden and cheese is bubbling, 15-18 minutes.

  5. Make Vinaigrette

    Make Vinaigrette

    While pizza bakes, wipe bowl from mushrooms clean, then add Champagne vinegar, half of mustard, and half of honey and whisk to combine. 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 Whole-Wheat Pizza

    Plate Whole-Wheat Pizza

    Cut pizza into slices. Dot ricotta over pizza, scatter over arugula, and drizzle with a spoonful of vinaigrette. Enjoy with remaining vinaigrette for dipping.

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