Mushroom, Goat Cheese and Arugula Whole Wheat Pizza
- Level
- very easy
- Prep Time
- 10 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 50 m
- Serves
- 6
Ingredients
- Dough:
- 1 tsp
- active dry yeast
- 5 mL
- 1/2 tsp
- sugar
- 2 mL
- 1/2 tsp
- salt
- 2 mL
- 4 tsp
- olive oil, divided
- 20 mL
- 1 1/2 cups
- whole wheat flour
- 375 mL
- 2 tbsp
- ground flax seed
- 30 mL
- Toppings:
- 2 tbsp + 1 tsp
- olive oil, divided
- 30 mL + 5 mL
- 1 pkg
- mini bella mushrooms, sliced
- 227 g
- 2 tsp
- minced garlic
- 10 mL
- 1/4 tsp
- salt
- 1 mL
- 1 pinch
- fresh ground pepper
- 1 cup
- Italian-style cheese blend
- 250 mL
- 1/2 pkg
- goat cheese
- 60 g
- 1 cup
- fresh baby arugula
- 250 mL
Directions
Step 1
Add the sugar to 1/2 cup (125 mL) warm water, stirring to dissolve.
Step 2
Add the yeast, stir to blend and let sit for 5 minutes or until frothy, then add oil.
Step 3
Measure flour, salt and ground flax seed in a large bowl, stir to blend, then add sugar, water and yeast mixture; stir to make soft, slightly sticky dough.
Step 4
Knead until elastic and very smooth.
Step 5
Transfer to an oiled bowl, turning to coat dough on all sides. Cover with plastic wrap and let stand in warm draft-free place until doubled in size, approx. 1 hour.
Step 6
Punch the dough down and wrap in plastic or use immediately.
Step 7
Pre-heat oven to 450°F (260°C). Roll or pat the dough out to a 12 inch (30 cm) circle on a clean, floured surface and transfer to a baking sheet.
Step 8
Heat a skillet over medium high heat. Add 1 tbsp olive oil, garlic and mushrooms and sauté until soft, approx. 7 minutes. Season with salt and pepper.
Step 9
Brush dough with remaining olive oil, sprinkle with shredded cheese, mushroom mixture and goat cheese.
Step 10
Bake for 20 minutes until crust is crispy and golden. Top with fresh arugula and drizzle with olive oil to serve.
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Nutritional Facts
- Nutrition Description:
- 1/6 of the pizza
- Calories:
- 280
- Fat:
- 14 g
- Saturated Fat:
- 5 g
- Carbs:
- 27 g
- Fibre:
- 4 g
- Cholesterol:
- 20 mg
- Protein:
- 12 g
- Sodium:
- 410 mg