Mushroom Pizza with Artichoke Pesto and Arugula

Preparation 15 mins Cook Time 7 mins Serves 4     adjust servings

 

Ingredients

  • FLATBREAD PIZZA
  • 1 tablespoon extra-virgin olive oil
  • 1 small shallot, sliced lengthwise
  • 8-ounces of cremini or mushroom of your choice, sliced
  • 2 teaspoons Italian seasoning
  • salt and pepper to taste
  • 2 rounds or squares of Naan flatbread
  • 1/4 cup artichoke pesto
  • 1 cup italian cheese blend or mozzarella cheese
  • ARUGULA SALAD
  • 4 cups Arugula, washed and drained
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh squeezed lemon juice
  • salt and pepper to taste

Instructions

Flatbread Pizza

  1. Preheat oven to 425 degrees.
  2. Heat olive oil in a large pan over medium heat. Add shallots, mushrooms and Italian seasoning.
  3. Cook, tossing until softened and browned about 10 minutes. Season with salt and pepper.
  4. Place flatbreads on a parchment-lined baking sheet.
  5. Spread 1 to 2 tablespoons of artichoke pesto over flatbread.
  6. Spread mushrooms over pesto.
  7. Sprinkle cheese over mushrooms or if you like, reverse the order and sprinkle on the cheese before spreading on the mushrooms.
  8. Bake flatbreads until cheese is melted and crust is golden brown, about 7 minutes.
  9. While pizza is in the oven, place arugula in a large bowl, drizzle with olive oil and lemon juice. Season to taste with salt and pepper.
  10. Remove flatbreads into slices. Serve with salad on the side or on top of flatbread. 

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Recipe Notes

 

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