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Deep Dish Mushroom and Mozza Pizza

Deep Dish Mushroom and Mozza Pizza

with Arugula-Spinach Balsamic Salad

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Tonights Chicago-inspired deep dish pizza is filled to the brim with cremini mushrooms, savoury marinara sauce and fresh ooey-gooey mozzarella. Nows that's a pizza pie!

Tags:Veggie
Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pizza Dough

(ContainsWheat/Blé)

½ cup

Marinara Sauce

227 g

Cremini Mushrooms

125 g

Fresh Mozzarella

(ContainsMilk/Lait)

113 g

Red Onion

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

56 g

Arugula and Spinach Mix

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

Not included in your delivery

¼ tsp

Salt and Pepper*

2.5 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2636 kJ
Calories630 kcal
Fat23 g
Saturated Fat4.5 g
Carbohydrate91 g
Sugar10 g
Dietary Fiber5 g
Protein12 g
Cholesterol15 mg
Sodium1300 mg
Utensils
Utensilsarrow down iconarrow down icon
8x8" Baking Dish
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Large Bowl
Whisk
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F.Take pizza dough out of fridge to come to room temperature, about 30 mins before starting. Wash and dry all produce Grease an 8X8-inch baking dish (9X13-inch baking dish for 4 ppl) with 2 tsp oil (dbl for 4 ppl) then sprinkle with the flour. Stretch pizza dough into a shape that fits the dish. (TIP: Dough can be sticky! Oil your hands before working with the dough.) Place in the prepared baking dish in a warm draft free spot.

2

Halve, peel, then thinly slice half the onion (whole onion for 4ppl). Trim and discard mushroom stems, then slice the mushrooms. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the mushrooms, onions and half the Italian seasoning. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper. Remove from heat.

3

Pat mozzarella dry with paper towels. Tear into smaller pieces, then season with salt and pepper. Stretch the pizza dough again, until touching the edges of the baking dish. Spread half the marinara sauce all over the pizza dough. Divide the mushroom-onion mixture over the sauce, then top with the mozzarella. Bake the pizza in the middle of the oven, until golden-brown and cooked through, 24-26 min.**

4

While the pizza cooks, whisk together balsamic glaze and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add the arugula and spinach mix. Season with salt and pepper, then set aside.

5

Cut the pizza into quarters (eight pieces for 4ppl.) Divide pizza between plates. Serve the salad on the side. Stir together the remaining marinara and remaining Italian seasoning in a small microwave-safe bowl. Microwave until warm, 30 sec. Serve the sauce on the side for dipping.