Wild Mushroom Pizza with Arugula & Pecorino


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.

Cook Time:
25 mins
Additional Time:
25 mins
Total Time:
50 mins
4 servings


  • 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)

  • ¼ teaspoon kosher salt

  • 3 tablespoons shaved Pecorino Sardo or Toscano cheese


  1. Place a pizza stone or large rimless baking sheet on the bottom rack and preheat oven to the highest temperature, preferably 500 degrees F, for 30 minutes.

  2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Cook mushrooms, stirring occasionally, until beginning to brown, about 5 minutes. Remove from heat and set aside.

  3. Roll dough on a floured surface into a 14-inch circle. Transfer to a floured pizza peel (or rimless baking sheet). Scatter garlic over the dough then sprinkle with mozzarella and half of the mushrooms (reserve the remaining mushrooms for Step 5). Drizzle the remaining 1 tablespoon olive oil over the pizza.

  4. Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake until browned, 10 to 15 minutes. Transfer to a cutting board and cut into 4 pieces.

  5. Toss arugula with agrumato lemon oil and salt. Top the pizza with the arugula, the reserved mushrooms and cheese. Serve immediately.


This pizza gets a zesty drizzle of agrumato lemon oil, which is created when olives are pressed together with lemons. The resulting extra-virgin olive oil has an exceptionally bright lemony flavor. It's worth seeking out at gourmet markets or well-stocked natural-foods stores. If you can't find it, substitute 1 tablespoon extra-virgin olive oil and 1 teaspoon lemon zest.

Nutrition Facts (per serving)

494 Calories
28g Fat
51g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1/4 pizza
Calories 494
% Daily Value *
Total Carbohydrate 51g 18%
Dietary Fiber 4g 16%
Total Sugars 4g
Added Sugars 1g 2%
Protein 17g 34%
Total Fat 28g 36%
Saturated Fat 6g 32%
Cholesterol 26mg 9%
Vitamin A 565IU 11%
Vitamin C 3mg 3%
Folate 25mcg 6%
Sodium 621mg 27%
Calcium 205mg 16%
Iron 1mg 8%
Magnesium 22mg 5%
Potassium 306mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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