Mixed Mushroom Pizza
with Arugula and Spinach Salad
Spinach and mushrooms were made to be best friends. This pizza highlights both, sitting on top of a perfectly crisp crust. Savoury marinara and ooey-gooey shredded mozzarella make this the 'za of your dreams!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Mixed Mushrooms
56 g
Onion, chopped
340 g
Pizza Dough
(Contains: Wheat)
½ cup
Mozzarella Cheese, shredded
(Contains: Milk)
113 g
Arugula and Spinach Mix
113 g
Grape Tomatoes
66 g
Mini Cucumber
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
6 g
Garlic
½ cup
Marinara Sauce
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
½ tsp
Sugar*
¼ tsp
Salt and Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 400°F.Take pizza dough out of fridge to come to room temperature, about 30 mins before starting. Wash and dry all produce. Trim and discard mushroom stems, then quarter all mushrooms. Peel, then mince or grate the garlic. Stretch pizza dough into a round or oval shape. (TIP: Dough can be sticky! Oil your hands before working with the dough.) Rest on a well-oiled baking sheet. (use two baking sheets for 4 ppl). Set aside.
Heat a large non-stick pan over medium-high heat. When hot add 1 tbsp butter (dbl for 4 ppl), then the mushrooms, garlic and onions. Cook, stirring occasionally, until veggies are tender, 4-5 min. Remove from heat. Add half the arugula-spinach mixture. Stir often, until greens wilt slightly, 1 min. Season with salt and pepper.
With oiled hands, stretch pizza dough again into a large oval shape.Spread half the marinara sauce all over the pizza dough, leaving a 1/2-inch border. Divide the mushroom-spinach mixture over the sauce. Sprinkle the cheese over top.
Bake pizza in the middle of the oven, until golden-brown and cooked through, 12-15 min (for 4 portions, bake dough on the middle and bottom racks of the oven, rotating sheets halfway through cooking).
While the pizza bakes, cut the tomatoes in half. Cut the cucumbers into 1/2-inch half-moons. Whisk together the vinegar, 2 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add the tomatoes, cucumbers and remaining arugula-spinach mixture. Season with salt and pepper. Set aside.
Add marinara to a small microwave-safe bowl. Microwave until warmed through, 30 sec-1 min. Cut the pizza into quarters and divide between plates. Serve salad and remaining warmed marinara on the side.
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