Description
Mushroom pesto arugula flatbread with mozzarella.
Ingredients
- 1 whole (13.8 Oz. Size) Pillsbury Refrigerated Thin Pizza Crust
- 4 ounces, weight Part-skim Mozzarella, Sliced Thin
- ½ cups Pesto
- 1-½ cup Thinly Sliced Mushrooms
- 2 cups Fresh Arugula
- 1-½ Tablespoon Olive Oil
- 1 pinch Sea Salt (or More To Taste)
- 1 pinch Freshly Ground Black Pepper, Or More To Taste
Preparation
Preheat oven to 425 F. Carefully roll out the pizza dough on a baking sheet. It is a square crust, about 9×9 inches.
Arrange the mozzarella on top of the crust. Dollop pesto in the spaces between the mozzarella. Sprinkle the entire crust with mushroom slices.
Bake for 8-10 minutes or until the edges of the crust are golden brown.
Meanwhile, toss the arugula with the olive oil and season with salt and black pepper. When the flatbread is done baking, remove from oven and top with arugula before slicing and serving.
