Best 3 Arugula Mushroom Breakfast Pizza Recipes
Indulge in a delightful culinary experience with our versatile Arugula Mushroom Breakfast Pizza, a symphony of flavors that will tantalize your taste buds. This innovative recipe combines the earthy notes of arugula and sautéed mushrooms with creamy mozzarella cheese, all nestled atop a crispy, homemade pizza crust. Embark on a culinary journey with three additional pizza variations: the vibrant Roasted Red Pepper and Goat Cheese Pizza, featuring a medley of roasted red peppers, tangy goat cheese, and fresh arugula. The savory Sausage and Caramelized Onion Pizza bursts with flavor from succulent sausage, caramelized onions, and a blend of mozzarella and cheddar cheeses. Lastly, the classic Margherita Pizza showcases the harmonious balance of fresh tomatoes, mozzarella cheese, and aromatic basil. Our Arugula Mushroom Breakfast Pizza and its accompanying recipes promise a culinary adventure that will satisfy every palate.
Check out the recipes below so you can choose the best recipe for yourself!
INDIVIDUAL MUSHROOM PIZZAS WITH ARUGULA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place an inverted baking sheet in the middle of the oven and another in the lower third; preheat to 500 degrees F. Heat 2 tablespoons olive oil in a large nonstick skillet over high heat. Add the mushrooms and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms are browned and tender, 8 to 10 minutes. Remove from the heat.
- Meanwhile, cut the pizza dough into 4 pieces; lightly rub each with olive oil. Place 2 pieces on a sheet of parchment paper and stretch each into a 6- to 8-inch round. Repeat with the remaining 2 pieces of dough. Sprinkle with the mozzarella, then top with the mushrooms and garlic. Transfer the pizzas (on the parchment) to a pizza peel or another inverted baking sheet, then slide onto the hot baking sheets. Bake until the crusts are golden and the cheese is bubbling, 12 to 15 minutes. Sprinkle with the parsley and parmesan.
- Combine the arugula, endive and radicchio in a medium bowl. Drizzle with the vinegar and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Top the pizzas with the salad.
PIZZA WITH MUSHROOMS, GOAT CHEESE, ARUGULA AND WALNUTS
Eating this dish is like eating a salad and a pizza at the same time.
Provided by Martha Rose Shulman
Categories dinner, pizza and calzones, main course
Time 45m
Yield One 12 to 14-inch pizza
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees with a baking stone inside, if available. Roll out the dough to fit a 12- to 14-inch pizza pan.
- Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet, and add the mushrooms. Cook, stirring, until the mushrooms are tender and moist, four to five minutes. Season with salt and pepper, and remove from the heat.
- Crumble the goat cheese into a bowl, add the walnuts and lightly toss together.
- Brush the dough with 2 teaspoons of the remaining olive oil, and top with the mushrooms. Sprinkle on the thyme, and place in the oven. Bake 10 minutes. Remove from the oven, sprinkle the goat cheese and walnuts over the crust, and return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has softened. Remove from the heat.
- Toss the arugula with the remaining teaspoon of olive oil, the balsamic vinegar and the walnut oil. Scatter it over the pizza, and serve.
Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 44 grams, Carbohydrate 69 grams, Fat 71 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 23 grams, Sodium 1238 milligrams, Sugar 6 grams
ARUGULA PIZZA
This pizza is great served as an appetizer when family or friends get together. My girlfriends and I love it because it has that sophisticated gourmet touch, and it's healthy, too! This also serves 4 for a main course. -Annette Riva, Naperville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 pieces.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Spread sauce over pizza crust. Layer with 1/2 cup Parmesan cheese, prosciutto and arugula; top with remaining cheese. Bake directly on oven rack until edges are lightly browned, 10-12 minutes. Cut into small squares. If desired, top with more arugula.
Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
Tips:
- Choose the right mushrooms. Cremini or shiitake mushrooms are good choices for this recipe, as they have a meaty texture and earthy flavor.
- Cook the mushrooms properly. Be sure to cook the mushrooms until they are tender and browned. This will help to bring out their flavor and prevent them from becoming slimy.
- Use fresh arugula. Arugula has a slightly peppery flavor that pairs well with the mushrooms and cheese. If you can't find fresh arugula, you can use baby spinach instead.
- Don't overload the pizza. Too many toppings will make the pizza soggy. Stick to a thin layer of sauce, cheese, mushrooms, and arugula.
- Bake the pizza at a high temperature. This will help to create a crispy crust and prevent the toppings from becoming overcooked.
Conclusion:
This arugula mushroom breakfast pizza is a delicious and easy-to-make meal that is perfect for a quick breakfast or brunch. The combination of mushrooms, arugula, and cheese is flavorful and satisfying, and the crispy crust makes it a perfect handheld meal. Whether you're looking for a hearty breakfast or a light lunch, this pizza is sure to hit the spot.
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