Mixed Mushroom Pizza

Mixed Mushroom Pizza

with Arugula and Spinach Salad

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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!


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

227 g

Mixed Mushrooms

56 g

Onion, chopped

340 g

Pizza Dough


½ cup

Mozzarella Cheese, shredded


113 g

Arugula and Spinach Mix

113 g

Grape Tomatoes

66 g

Mini Cucumber

1 tbsp

White Wine Vinegar


6 g


½ cup

Marinara Sauce

Not included in your delivery

1 tbsp

Unsalted Butter*


½ tsp


¼ tsp

Salt and Pepper*

2 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2929 kJ
Calories700 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate95 g
Sugar13 g
Dietary Fiber8 g
Protein22 g
Cholesterol20 mg
Sodium1350 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Garlic Press
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon

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.