Mushroom, Ricotta and Arugula PIZZA

Pizza… remember how earlier this week I said I made a delicious Prosciutto pizza for dinner? Well, we obviously know Steve can eat a whole pizza BY HIMSELF, and then some, so just one was not going to do. In an attempt to ‘spice things up’ (aka I wasn’t sure if my first concoction was going to be any good – it was amazing though), I decided to make a 2nd flavor – enter leftover mushrooms from our fridge.

However, I couldn’t stop right there. I mean yes, mushrooms themselves are awesome (I eat them raw on the reg – grosses Steve out), but while I was at it, I may as well continue utilizing random ingredients from the fridge. Right? I figured the remaining arugula, shallots and garlic were a good call, but the creamy ricotta that’s where heaven immersed from the oven. Go ahead and make this recipe tomorrow, you most definitely won’t be disappointed!

Did you really need another reason to make pizza? I thought so!


Mushroom, Ricotta and Arugula PIZZA

Course Appetizer, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


  • 1 Pizza Crust risen
  • 1 TBSP Extra Virgin Olive Oil
  • 1 TBSP Balsamic Glaze
  • 4 OZ Ricotta Cheese
  • 2 Cups Fresh Arugula
  • 4 Cloves Garlic
  • 1 Shallot sliced thin


  1. Preheat over to 425 F. While oven is heating, prep your already risen dough and place on a pizza sheet or stone
  2. Drizzle olive oil over crust so there is a thin layer - leave about 1" away from the edges for your crust.
  3. Sprinkle with shallot, garlic and mushrooms. Use a spoon and put dollups of Ricotta all over.
  4. Cook for approximately 20-30 minutes depending on your oven/how you like your crust. Once done, remove from oven and top with arugula and fresh black pepper and/or red pepper flakes. Drizzle balsamic glaze.

  5. Serve & Enjoy!

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