Mushroom Pizza with Burrata & Arugula

This isn’t your average mushroom pizza, thanks to creamy burrata and a big handful of peppery arugula. The pros stretch the dough for you, so all you need to do is top and bake.

What You Get

Maitake mushrooms

Shallot

Garlic

Par-baked pizza crust

Burrata cheese

Arugula

Lemon

What You’ll Need

Olive oil

Salt

Makes 3 servings

Active Time: 15 minutes 

Total Time: 25 minutes 

Step 1

Preheat the oven to 450°F. Make sure the rack is in the center of the oven. Place an empty sheet pan below (to catch any drips from the cooking pizza).

Step 2

Cut or tear the mushrooms into florets. Thinly slice the shallot. Mince 1 or 2 cloves of garlic. In a sauté pan over medium-high heat, warm 3 tablespoons olive oil. Add the shallot and sauté until softened, about 3 minutes. Add the mushrooms and sauté until they release their liquid and start to brown, 5 minutes. Add the garlic and stir until fragrant, 1 minute. Season with salt. Remove from the heat.   

Step 3

Remove the pizza crust from the package, but leave it on the cardboard. Scatter with the mushrooms and shallots. Drain the burrata and tear it into bite-size pieces, and arrange around the mushrooms. Lightly drizzle the burrata with olive oil and season with a little salt. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the burrata is oozing and the crust is golden, 10 to 12 minutes.

Step 4

Toward the end of baking, in a bowl, toss a large handful of the arugula with a drizzle of olive oil, squeeze of lemon juice, and a sprinkle of salt.

Step 5

Using a clean towel or the cardboard, transfer the pizza to a cutting board. Cut the pizza into wedges, pile the fresh arugula on top, and serve warm.