16 ounce whole wheat pizza dough (recipe to follow) or store-bought refrigerated pizza dough
5 teaspoons extra-virgin olive oil, divided
8-10 ounces mushrooms, sliced
1 medium onion, thinly sliced
2 garlic cloves, minced
1 tablespoon cornmeal
salt
pepper
¾ cup part-skim ricotta cheese
⅓ cup pecorino Romano cheese, grated
2 cups baby arugula
1 teaspoon fresh lemon juice
Instructions
If using refrigerated dough, let stand at room temperature 30 minutes before using.
Place a pizza stone or baking sheet in oven. Preheat to 500 degrees.
Heat a large nonstick skillet over medium-high heat. Add 4 teaspoons oil to pan; swirl to coat. Add mushrooms and onion; saute 5 minutes or until slightly tender, stirring occasionally. Stir in garlic; cook 3 minutes or until lightly browned, stirring occasionally. Season with a pinch of salt and pepper. Remove from heat.
Combine cheeses in a small bowl, set aside.
Divide dough into 4 equal portions. Roll each portion into a 7-inch circle on a lightly floured surface; pierce entire surface of dough liberally with a fork.
Carefully remove pizza stone from oven; sprinkle with cornmeal. Arrange dough circles on pizza stone. Spread ricotta cheese mixture evenly over 4 dough circles, leaving a ½-inch border. Divide mushroom mixture evenly among pizzas. Bake at 500 degrees for 12 minutes or until crust is browned and crisp. Combine remaining 1 teaspoon oil, arugula and lemon juice in a bowl.
Divide arugula mixture evenly among pizzas. Top with additional shavings of pecorino Romano cheese if desired. Cut each pizza into 4 wedges.
Notes
Recipe slightly modified from Cooking Light, May 2013
Nutrition Information
Serving size: 4
Recipe by Nutritious Eats at https://www.nutritiouseats.com/individual-mushroom-onion-and-arugula-pizzas/