Individual Mushroom, Onion and Arugula Pizzas

Individual Mushroom, Onion and Arugula Pizzas is a main course that serves 4. One portion of this dish contains about 37g of protein, 18g of fat, and a total of 917 calories. For $2.46 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from Nutritious Eats has 61 fans. Head to the store and pick up sugar, onion, part-skim ricotta cheese, and a few other things to make it today. With a spoonacular score of 98%, this dish is awesome. Similar recipes include Individual Mushroom, Onion, and Arugula Pizzas, Individual Pizzas With Pecorino, Arugula, And Tomatoes, and Individual Zucchini & Arugula Salad Pizzas with Cauliflower Cheese Sauce.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

If using refrigerated dough, let stand at room temperature 30 minutes before using. Place a pizza stone or baking sheet in oven. Preheat to 500 degrees. Heat a large nonstick skillet over medium-high heat. Add 4 teaspoons oil to pan; swirl to coat. Add mushrooms and onion; saute 5 minutes or until slightly tender, stirring occasionally. Stir in garlic; cook 3 minutes or until lightly browned, stirring occasionally. Season with a pinch of salt and pepper. Remove from heat. Combine cheeses in a small bowl, set aside. Divide dough into 4 equal portions. Roll each portion into a 7-inch circle on a lightly floured surface; pierce entire surface of dough liberally with a fork. Carefully remove pizza stone from oven; sprinkle with cornmeal. Arrange dough circles on pizza stone. Spread ricotta cheese mixture evenly over 4 dough circles, leaving a 1/2-inch border. Divide mushroom mixture evenly among pizzas. Bake at 500 degrees for 12 minutes or until crust is browned and crisp. Combine remaining 1 teaspoon oil, arugula and lemon juice in a bowl. Divide arugula mixture evenly among pizzas. Top with additional shavings of pecorino Romano cheese if desired. Cut each pizza into 4 wedges. Measure warm water in glass measuring cup and sprinkle in yeast. Let mixture stand for 5 minutes to give the yeast a chance to dissolve.Combine the flours, salt and sugar in a food processor and pulse 2 to 3 times to combine. With the motor running pour in the yeast mixture and olive oil into the feed tube and process until the dough forms a smooth ball. To knead continue to process for 30 seconds. Turn dough into a floured surface and knead a few more time until the dough ball is smooth (may need to add a little more flour at this point if too sticky). Coat the inside of a large mixing bowl with cooking spray or a little oil. Place the dough ball into the bowl, cover with plastic wrap and let the dough stand in a warm, draft-free spot until the dough has doubled in size, 1 to 1 1/2 hours. Punch down the dough and cut in half with a sharp knife. Place each half in a separate bowl or on a clean cutting board, cover with a clean kitchen towel and let the dough rest for 20 minutes. Use the dough as directed in any pizza recipe.

 

Step by step:

1. If using refrigerated dough, let stand at room temperature 30 minutes before using.

2. Place a pizza stone or baking sheet in oven. Preheat to 500 degrees.

3. Heat a large nonstick skillet over medium-high heat.

4. Add 4 teaspoons oil to pan; swirl to coat.

5. Add mushrooms and onion; saute 5 minutes or until slightly tender, stirring occasionally. Stir in garlic; cook 3 minutes or until lightly browned, stirring occasionally. Season with a pinch of salt and pepper.

6. Remove from heat.

7. Combine cheeses in a small bowl, set aside. Divide dough into 4 equal portions.

8. Roll each portion into a 7-inch circle on a lightly floured surface; pierce entire surface of dough liberally with a fork. Carefully remove pizza stone from oven; sprinkle with cornmeal. Arrange dough circles on pizza stone.

9. Spread ricotta cheese mixture evenly over 4 dough circles, leaving a 1/2-inch border. Divide mushroom mixture evenly among pizzas.

10. Bake at 500 degrees for 12 minutes or until crust is browned and crisp.

11. Combine remaining 1 teaspoon oil, arugula and lemon juice in a bowl. Divide arugula mixture evenly among pizzas. Top with additional shavings of pecorino Romano cheese if desired.

12. Cut each pizza into 4 wedges. Measure warm water in glass measuring cup and sprinkle in yeast.

13. Let mixture stand for 5 minutes to give the yeast a chance to dissolve.

14. Combine the flours, salt and sugar in a food processor and pulse 2 to 3 times to combine. With the motor running pour in the yeast mixture and olive oil into the feed tube and process until the dough forms a smooth ball. To knead continue to process for 30 seconds. Turn dough into a floured surface and knead a few more time until the dough ball is smooth (may need to add a little more flour at this point if too sticky). Coat the inside of a large mixing bowl with cooking spray or a little oil.

15. Place the dough ball into the bowl, cover with plastic wrap and let the dough stand in a warm, draft-free spot until the dough has doubled in size, 1 to 1 1/2 hours. Punch down the dough and cut in half with a sharp knife.

16. Place each half in a separate bowl or on a clean cutting board, cover with a clean kitchen towel and let the dough rest for 20 minutes. Use the dough as directed in any pizza recipe.

Nutrition Information:

covered percent of daily need