Mushroom, Roasted Pepper & Artichoke Pizza with Arugula

Name: Mushroom, Roasted Pepper & Artichoke Pizza with Arugula
Yield: Makes one 12-inch (30-cm) pizza; serves 2–4
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling; Semolina flour, for dusting; 1 cup (115 g) shredded low-moisture mozzarella cheese; 5 oz (140 g) cremini mushrooms, brushed clean and thickly sliced; 2 tablespoons pitted and sliced black olives, preferably Kalamata; One 9-oz (250-g) ball NY Style Pizza Dough or Whole Wheat Pizza Dough; Kosher salt and freshly ground pepper; 1 cup (35 g) baby arugula; ⅓–½ cup (80–120 ml) All-Purpose Pizza Sauce; 2 tablespoons chopped jarred roasted red bell pepper, drained; 4 jarred artichoke hearts, drained and thinly sliced

Preparation info

Makes one 12 inch pizza; serves
2–4

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

This veggie pizza has it all: tangy artichoke hearts, sautéed mushrooms, sweet roasted peppers, and briny olives, all topped with a tangle of peppery arugula. The mix of ingredients is nicely balanced, but swap out any ingredients you aren’t a fan of.

Ingredients

1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
5 oz (140 g)

Pizza
Vegetarian

Method

Position an oven rack in the middle of the oven and place a pizza stone on the rack. Preheat the oven to 550°F/290°C (or as high as it will go). Once the oven has reached 550°F/290°C, let the stone continue to heat for 15–30 minutes longer, without opening the door.

In a frying