Magic Mushroom Pizza

I don't normally follow a 'recipe' for pizza. I mean really-- pizza is supposed to be a creative process, with no rules! However, I've run into quite a few recipes that have intrigued me. I pulled this one out of a Shape Magazine a few months ago, and thought it sounded wonderful. It IS wonderful!!!

The amount of mushrooms and arugula are really enough for two pizzas. The second time I made the pizza, I only grabbed a handful of arugula and sprayed a little olive oil on it, stirred it around for a few seconds. I found that dressing a whole three cups of arugula is not necessary, and if you have leftovers, the arugula won't keep very well.

Magic Mushroom Pizza
SHAPE magazine

Ingredients

• 3 cups mushrooms, thinly sliced
• 1 tablespoon chopped fresh parsley
• 1 garlic clove, minced
• 1/2 small red chili pepper, thinly sliced, or a pinch of dried red pepper flakes
• 1 teaspoon chopped fresh rosemary
• salt and freshly ground pepper
• 1 eleven inch pizza crust (Perfect Pizza Dough recipe) Like I mentioned above, there are enough mushrooms and arugula for two pizzas.
• 1 cup shredded low-fat mozzarella
• 1/2 cup crumbled reduced-fat feta
• 3 cups arugula
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon white wine vinegar

Directions

1. Preheat oven to 450 degrees.
2. In a medium bowl, combine the mushrooms with parsley, minced garlic, red chili pepper, rosemary, and season with salt and pepper, set aside and let sit for 5 minutes.
3. Sprinkle prepared pizza dough with mozzarella, feta, and mushroom mixture. Bake for 7 to 10 minutes or until edges of crust are golden brown.
4. Meanwhile, toss arugula with oil and vinegar and season with salt.
5. Remove pizza from oven, cut into slices, and place on a serving tray. Top each slice with dressed arugula.

Tip: Don’t try to cut the calories further by using fat-free feta – it won’t melt properly.