Garlic, Arugula & Mushroom Flatbread



I have to start by saying, this recipe is delicious.. my boyfriend and I ate the entire pizza in one sitting! Need I say more? You can have a lot of fun playing around with new ingredients, but the ones in this recipe will definitely hit the spot!1661031_10102544787357563_1808685637_n

Arugula & mushroom flatbread


3/4lb store bought pizza dough, gluten free
1/3 cup grated parmigiano reggiano
3 cups Cremini mushrooms, sliced
1 cup cherry tomatoes, sliced
1 cup arugula
2 Tbsp extra virgin olive oil
Sea salt


Preheat the oven to 475 degrees. Lightly flour 9x13in rimmed baking sheet. Form dough, as directed on a baking sheet.


Sprinkle cheese over dough evenly. Arrange mushrooms and tomatoes on pizza, pressing into dough. Drizzle with olive oil and sprinkle with salt.


Bake until cooked through and crust is golden on edges. It took me about 18 minutes. Slide pizza on to a cutting board and slice!

This pairs well with a nice bottle of Pinot Noir and a side salad.


Author: April Murray

Hi, I’m April! Welcome to The Thin Kitchen, a blog that delivers engaging, colorful content aimed at both weight loss and providing healthy recipes and dietitian tips! I’m a Registered Dietitian, food lover and health enthusiast. I grew up in Orange County and currently live in Newport Beach with my miniature Australian Shepard named Lucy. The information and tips that I’ll provide you are a direct reflection of what’s in my kitchen, and of how I live my own life. I hope that my recipes and posts inspire you to continue on a path toward your healthiest, fittest, happiest you. xoxo April (and Lucy)

7 thoughts on “Garlic, Arugula & Mushroom Flatbread

  1. That looks really good !!

  2. Looks very tasty!

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