This mushroom, onion, and arugula flatbread pizza makes a delicious alternative to Friday night take-out.
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I don’t know about you, but I adore a pizza with mushrooms. Add caramelized onions and some fresh greens and you have an even more amazing creation. It’s flavor-packed, fresh, and so satisfying. Moreover, this pizza is also filled with nutrition. Let’s take a look:
- Mushrooms – selenium (an important antioxidant), B-vitamins, and many also have vitamin D
- Arugula – folate, vitamins A, C, and K
- Onions – antioxidants including vitamin C and quercetin (a flavonoid)
- Cheese – calcium, fat, protein, vitamins A and B-12, zinc, phosphorus, and riboflavin
- Crust (made with enriched wheat flour and whole grain flour) – B-vitamins, iron, and carbohydrates, your body’s preferred source of fuel; check out my homemade rye pizza dough recipe or pick up dough at your store
Sources and more information:
Key: Sauteing the Mushrooms and Onions
While you could certainly just throw the raw mushrooms and onions onto your pizza and have it still be delicious, if you have time, I recommend sauteing them first. Cooking them slowly in olive oil over low heat allows for moisture to evaporate and, eventually, a rich, caramelized flavor to emerge.
If your kids aren’t keen on this flavor combination just yet, not to worry. This is one of the beauties of pizza night. It’s easy to make a couple of different types of pizza or even several smaller individual ones. Let everyone add their own toppings. With time, they may become as adventurous as their parents.
My 14-year old likes most combos, but says no thank you to mushrooms. My 12-year old still prefers a simple cheese pizza…a preference that may very well stick with him through college! It’s all good.
Here are a few tools that are helpful to have on hand for making pizza:
- A pizza stone. A pizza stone can help cook your pizza more quickly and give you that perfect crust texture. Simply put it in the oven while it preheats and then carefully take it out, place the rolled out dough onto it, quickly add the toppings, and then put it back in the oven. I have had mine for a long time, it’s similar to this one.
- Baking sheets. If you don’t have a pizza stone, unrimmed baking sheets will also do. You want them to be unrimmed so you can easily slide the rolled-out pizza dough onto it and then slide the finished pizza off and onto a cutting board when done. (Because we only have one stone, I often end up making one or two pizzas on baking sheets as well.)
- Pizza cutter. Cutting pizza is so much easier with a pizza cutter. I don’t know what we did before we had this tool! It’s also great for slicing up quesadillas.
Alright, let’s get cooking!
Rustic Mushroom, Onion, and Arugula Flatbread
- 2 tablespoons olive oil or butter
- 1 medium onion, thinly sliced
- 8 ounces mushrooms, cleaned and sliced
- ½ teaspoon salt
- Freshly ground pepper, to taste
- 2-3 cloves garlic, minced
- 12 ounces pizza dough, at room temperature (2 portions of my Homemade Rye Pizza Dough)
- all-purpose flour if needed, for rolling out the dough
- 1 ½ cups shredded mozzarella
- ¼ cup grated Parmesan
- 2 cups arugula
- 2 teaspoons balsamic vinegar or balsamic reduction optional
- Preheat oven to 500 degrees F. If you have a pizza stone, place that in the oven too, to get it hot.
- Place a saute pan over medium heat. Add oil (or butter) and when hot, add the onions. Reduce heat to low or medium-low and saute for about 5 minutes. Next, add the mushrooms and saute for another 7-8 minutes, until they are golden and soft.
- Season with salt and pepper and add the garlic. Stir together and remove from heat.
- Divide the room temperature pizza dough into half (or start with 2 portions of my Homemade Rye Pizza Dough, which makes 4 individual pizzas total). Roll or stretch the dough pieces into 8-10 inch disks (you may need to add a little flour to prevent it from sticking as you roll it out).
- Carefully remove the hot pizza stone from the oven. Place one of the rolled-out doughs onto it. (Alternatively, use a baking sheet.) Top with half of the sauteed mushrooms and onions and cheeses. Repeat with the second dough, or make at the same time if you have two stones or baking sheets.
- Bake for 5-7 minutes, or until the crust is golden and the pizza is melted. (Note, all ovens vary, so keep a close eye.)
- Finish it off with a sprinkling of fresh arugula. (Consider adding a drizzle of balsamic vinegar or reduction if you like.) Enjoy!