Garlic, Arugula & Mushroom Flatbread

7 Comments

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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


Ingredients:

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

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

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

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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.

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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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