Arugula Mushroom Breakfast Pizza Recipes

Steps:

• Place an inverted baking sheet in the middle of the oven and another in the lower third; preheat to 500 degrees F. Heat 2 tablespoons olive oil in a large nonstick skillet over high heat. Add the mushrooms and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms are browned and tender, 8 to 10 minutes. Remove from the heat.
• Meanwhile, cut the pizza dough into 4 pieces; lightly rub each with olive oil. Place 2 pieces on a sheet of parchment paper and stretch each into a 6- to 8-inch round. Repeat with the remaining 2 pieces of dough. Sprinkle with the mozzarella, then top with the mushrooms and garlic. Transfer the pizzas (on the parchment) to a pizza peel or another inverted baking sheet, then slide onto the hot baking sheets. Bake until the crusts are golden and the cheese is bubbling, 12 to 15 minutes. Sprinkle with the parsley and parmesan.
• Combine the arugula, endive and radicchio in a medium bowl. Drizzle with the vinegar and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Top the pizzas with the salad.

Steps:

• Preheat oven to 425°. Spread sauce over pizza crust. Layer with 1/2 cup Parmesan cheese, prosciutto and arugula; top with remaining cheese. Bake directly on oven rack until edges are lightly browned, 10-12 minutes. Cut into small squares. If desired, top with more arugula.

Steps:

• Preheat the oven to 450 degrees with a baking stone inside, if available. Roll out the dough to fit a 12- to 14-inch pizza pan.
• Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet, and add the mushrooms. Cook, stirring, until the mushrooms are tender and moist, four to five minutes. Season with salt and pepper, and remove from the heat.
• Crumble the goat cheese into a bowl, add the walnuts and lightly toss together.
• Brush the dough with 2 teaspoons of the remaining olive oil, and top with the mushrooms. Sprinkle on the thyme, and place in the oven. Bake 10 minutes. Remove from the oven, sprinkle the goat cheese and walnuts over the crust, and return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has softened. Remove from the heat.
• Toss the arugula with the remaining teaspoon of olive oil, the balsamic vinegar and the walnut oil. Scatter it over the pizza, and serve.