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1/2 pound mixed wild mushrooms, such as morels, chanterelles, and porcini, washed well and dried, stems removed, sliced 1/4-inch thick
2 tablespoons olive oil, plus extra for brushing
Salt and freshly ground pepper
2 packed cups arugula leaves
1 1/2 teaspoons fresh lemon juice
Pizza dough (for a 14-inch pizza )
1 cup coarsely grated Gruyere cheese
1. Preheat the oven to 500 degrees and sprinkle a 14-inch pizza pan with cornmeal.
2. In a medium-size ovenproof pan, combine mushrooms and 1 tablespoon oil. Season with salt and pepper and shake the pan vigorously to coat mushrooms. Roast for 10 minutes, until mushrooms have softened and are beginning to develop a caramel color around the edges. Remove from the oven.
3. In a small bowl mix together arugula, lemon juice, and remaining 1 tablespoon olive oil. Add salt and pepper to taste. Set aside.
4. Prepare pizza dough and brush rim with olive oil. Distribute cheese and then mushrooms over dough, leaving about a 2-inch rim. Bake pizza on prepared pan for 8 to 10 minutes, until edges of crust are a deep golden brown and cheese is bubbling. Remove from the oven and let sit for 5 minutes. To serve, slice into wedges and top each serving with a handful of arugula salad.
Nutrition score per serving: 185 calories, 15g fat, 4.5 g carbs, 7.5g protein
Enjoy delectable breakfasts, lunches, dinners, and even desserts without fearing what the scale says the next time you hop on it
Enjoy delectable breakfasts, lunches, dinners, and even desserts without packing on pounds.
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