I have to start by saying, this recipe is delicious.. my boyfriend and I ate the entire pizza in one sitting! Need I say more? You can have a lot of fun playing around with new ingredients, but the ones in this recipe will definitely hit the spot!
Arugula & mushroom flatbread
3/4lb store bought pizza dough, gluten free
1/3 cup grated parmigiano reggiano
3 cups Cremini mushrooms, sliced
1 cup cherry tomatoes, sliced
1 cup arugula
2 Tbsp extra virgin olive oil
Preheat the oven to 475 degrees. Lightly flour 9x13in rimmed baking sheet. Form dough, as directed on a baking sheet.
Sprinkle cheese over dough evenly. Arrange mushrooms and tomatoes on pizza, pressing into dough. Drizzle with olive oil and sprinkle with salt.
Bake until cooked through and crust is golden on edges. It took me about 18 minutes. Slide pizza on to a cutting board and slice!
This pairs well with a nice bottle of Pinot Noir and a side salad.