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Arugula Mushroom Pizza


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  • 1 pkg (200 g) thin multigrain pizza crust
  • 3/4 cups shredded Gruyère cheese
  • 1 tablespoon butter
  • 2 teaspoons olive oil
  • 2 shallots chopped
  • 2 teaspoons minced fresh thyme
  • 2 cloves garlic chopped
  • 8 oz cremini mushrooms quartered
  • 1 pinch salt
  • 1 pinch pepper
  • 1 cup frozen peas thawed
  • 2 oz light cream cheese cubed
  • 2 cups arugula
  • 1 teaspoon lemon juice


Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

Place crust on parchment paper–lined baking sheet or pizza pan. Sprinkle with Gruyère cheese, leaving 1/2-inch (1 cm) border uncovered. Bake in 400°F (200°C) oven until cheese is melted and crust is golden and no longer doughy, 6 to 8 minutes.

Meanwhile, in large skillet, heat butter and half of the oil over medium heat; cook shallots, thyme and garlic, stirring occasionally, until shallots are softened, 2 minutes.

Add mushrooms, salt and pepper; cook for 4 minutes. Add peas and cream cheese; cook until peas are warm and cheese is melted. Spread on baked crust.

Toss together arugula, lemon juice and remaining oil; scatter over pizza.

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