Make no mistake, this healthy pizza recipe is all about the mushrooms; lemon oil and arugula add just enough citrus and spiciness to accent without overwhelming. To that end, Sardinian or Tuscan Pecorino cheese (milder than Pecorino Romano) is called for, but other mellow grating cheeses, such as Parmigiano-Reggiano, will work.
- By: Cathy Whims EatingWell Recipe Contributor
Ingredients 4 servings
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- 3 tablespoons extra-virgin olive oil, divided
- 4 cups trimmed and sliced mixed fresh wild mushrooms, such as hen of the woods (maitake) and chanterelles
- 1 pound pizza dough, preferably whole-wheat
- 2 cloves garlic, very thinly sliced
- 4 ounces fresh mozzarella, thinly sliced and torn into 1/2-inch pieces
- 3 cups loosely packed arugula
- 1 tablespoon agrumato lemon oil (see Tip)
- 1/4 teaspoon kosher salt
- 3 tablespoons shaved Pecorino Sardo or Toscano cheese
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