This recipe for Mushroom Pesto Arugula Flatbread takes just 20 minutes if you use a Pillsbury Crust, which means you can have a light spring dinner on the table any night of the week! It’s so delicious, you’ll still devour it in half the time it took to make.
Let me just start by saying, I’m not a pizza person.
Don’t get me wrong… I like pizza. It’s just that, if I’m going to indulge, I can almost always say NO to pizza, so that I can say YES to cookies and cake.
This flatbread is a different story. I polished off the entire thing within 24 hours. Devoured. (Just so you don’t judge me: My roommate DID help. She had like a bite. And then I had the other 964 bites.)
Based on personal, professional blogger experience, what are the ideal circumstances for eating this flatbread?
- I ate some when it was fresh out of the oven.
- I heated a bit up later that day after a tennis match.
- I had a couple of cold slices for breakfast the next morning.
- And then I came home on my lunch break and ate some more.
- I finally finished it off as pre-kickball fuel on Day #2 while standing over the kitchen sink. I may have left the refrigerator door open too with the intention of putting some leftovers back in…
So, yep! I pretty much ate an entire pizza within 24 hours. And all circumstances, at any time of day, are ideal.
I think the word “flatbread” is code for “healthy pizza.” Plus, it had salad on top of it. So basically, I ate vegetables for 24 hours straight. Right…? Right! GO ME! 🙂
I know there are a lot of kitchen purists out there who believe in homemade pizza crust, but OMG, Pillsbury dough IS SO GOOD. Like, good enough that I ate the crust first and then was sad, like tears-down-my-face-and-blowing-my-nose sad, when I only had inner flatbread slices left.
Now, if I didn’t have a full-time job, and a part-time job, and this blog to write, and a gym membership that I like using, and a boyfriend, and a social life — THEN I might make pizza dough from scratch (but it probably wouldn’t taste as good as PILLSBURY). Especially if my kitchen were a little bit bigger and I had a decent amount of space to roll out homemade pizza dough. THEN I might start making homemade pizza dough and pie crust. But until then, thank goodness for Pillsbury and for modern refrigeration and convenience foods. And Walmart Express. (Just because that’s my new fave grocery store.)
I sound like an advertisement. FYI, Pillsbury is not paying me to say all these good things. And so no one will be upset if I say a bad thing either. The ONLY issue I have with this dough is that it’s super hard to roll out evenly. Because it is SO thin, the dough stretches easily and then it’s very difficult to fatten up the thinnest parts. I even got out my rolling-pin. (Didn’t help.) The dough does rise a bit in the oven, so don’t freak out too much about how thin it is, but try not to have it so thin that it’s transparent — those areas of the crust are at risk for sticking to the bottom of the pan. And when you really want to eat all the crust, the last thing you want is for it to stick to the pan.
Now that you’ve had a lesson in Pillsbury Thin Pizza Crust, let me just finish by saying – the rest of this pizza is also amazing. Melty mozz, earthy mushrooms, basil pesto, fresh arugula — these are some of the best spring flavors out there. I almost threw a little chicken on top (DO IT) and sun-dried tomatoes (DO IT and then tell me about it please). You can bet I’m making another one soon, especially ’cause between all that stuff I have going on in my life, 20 minutes is about the most time I can spend cooking supper. And this is about the best thing you can make with only 20 minutes.
Mushroom Pesto Arugula Flatbread
This recipe for Mushroom Pesto Arugula Flatbread takes just 20 minutes if you use a Pillsbury Crust, which means you can have a light spring dinner on the table any night of the week! It's so delicious, you'll still devour it in half the time it took to make.
- 1 Pillsbury Thin Pizza Crust
- 4 ounces part-skim mozzarella sliced thin
- 1 1/2 cups thinly sliced mushrooms
- 1/2 cup pesto
- 2 cups arugula
- 1 1/2 tablespoons olive oil
- sea salt and freshly ground black pepper to taste
Preheat oven to 425 degrees F.
Carefully roll out the pizza dough on a baking sheet. It is a square crust, about 9x9 inches.
Arrange the mozzarella on top of the crust. Dollop pesto in the spaces between the mozzarella. Sprinkle the entire crust with mushroom slices.
Bake for 8-10 minutes or until the edges of the crust are golden brown.
Meanwhile, toss the arugula with the olive oil and season with salt and black pepper.
When the flatbread is done baking, top with arugula before slicing and serving.