• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Every Kitchen

Telling food stories, one kitchen at a time

  • Home
  • About Me
    • About Me
    • Life in the Kitchen
    • Kitchen Philosophy
  • Healthy Recipes
    • gluten free
    • lightened up
    • sugar free
    • vegan
  • All Recipes
    • bread and breakfast
    • lunch
    • dinner
    • desserts
    • drinks
    • snacks & appetizers
    • favorites
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter

Mushroom Pesto Arugula Flatbread

April 27, 2015 by theeverykitchen@gmail.com Leave a Comment

Jump to Recipe Print Recipe

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.

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. | theeverykitchen.com


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.)

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. | theeverykitchen.com

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! 🙂

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. | theeverykitchen.com

I know there are a lot of kitchen purists out there who believe in homemade pizza crust, but OMG, Pillsbury Pizza Crust 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 Neighborhood Market. (Just because that’s my new fave grocery store.)

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. | theeverykitchen.com

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.

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. | theeverykitchen.com
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. | theeverykitchen.com

Now that you’ve had a lesson in Pillsbury 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 Mushroom Pesto Arugula Flatbread is about the best thing you can make with only 20 minutes.

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. | theeverykitchen.com
Print

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.

Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 305 kcal

Ingredients

  • 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

Instructions

  1. Preheat oven to 425 degrees F.
  2. Carefully roll out the pizza dough on a baking sheet. It is a square crust, about 9×9 inches.
  3. Arrange the mozzarella on top of the crust. Dollop pesto in the spaces between the mozzarella. Sprinkle the entire crust with mushroom slices.
  4. Bake for 8-10 minutes or until the edges of the crust are golden brown.
  5. Meanwhile, toss the arugula with the olive oil and season with salt and black pepper.
  6. When the flatbread is done baking, top with arugula before slicing and serving.
 

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. | theeverykitchen.com

More from my site

  • Cool Summer Veggie PizzaCool Summer Veggie Pizza
  • Fig & Mushroom Barbecue PizzaFig & Mushroom Barbecue Pizza
  • Superfood Kale Salad with Chickpeas, Pecans, and FetaSuperfood Kale Salad with Chickpeas, Pecans, and Feta
  • Simple Tomato & Burrata SaladSimple Tomato & Burrata Salad
  • Braised Tuscan Pork Chops with Pan-Fried String BeansBraised Tuscan Pork Chops with Pan-Fried String Beans
  • Fall Kale Salad with Pesto ChickenFall Kale Salad with Pesto Chicken

Filed Under: dinner, favorites, lunch, quick and easy, snacks and appetizers, vegetarian Tagged With: arugula, basil, basil pesto, cheese, flatbread, mozzarella, mushrooms, pesto, Pillsbury, Pillsbury pizza crust, pizza

Previous Post: « Strawberry Lemon Buttermilk Pie
Next Post: 8 Kitchen Gifts for Mother’s Day »

Reader Interactions

Lemon Feta Chicken Sliders

The secret to my recipe for Guinness Chocolate Cake with Bailey's Buttercream is to reduce the stout first to give you a deeply malted and moist crumb. The frosting adds just enough excitement without stealing the show and the end result is a cake you can't resist eating... even for breakfast! | theeverykitchen.com

Guinness Chocolate Cake with Bailey’s Buttercream

My recipe for Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles takes only 20 minutes, start to finish. Tender, buttery, perfectly prepared salmon will make you salivate before it melts in your mouth. | theeverykitchen.com

Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles

Toasted Pistachio Orange Biscotti is well-balanced with citrus notes. Toasty, a-little-bit-salty pistachios really steal the show. This recipe pairs well with a large pot of coffee. | theeverykitchen.com

Toasted Pistachio Orange Biscotti

Rum Pumpkin Praline Pie is the perfect combination of light and boozy, sweet and salty. A store-bought crust makes this recipe practically effortless. #boozy #pie #dessert | theeverykitchen.com
Cranberry Cream Cheese Dip with Candied Pecans is the perfect appetizer recipe for all your fall gatherings. It takes just 10 minutes to prep and makes enough to feed a crowd. #glutenfree #appetizer #holidayrecipe | theeverykitchen.com
Easy Oven Tandoori Chicken has a sweet and smoky slow heat. The flavors may be complex, but the recipe is quite easy! #paleo #glutenfree #sugarfree | theeverykitchen.com
Make breakfast healthier, tastier, and more satisfying with simple swaps. Sweet Potato, Kale, Mushroom Hash features cholesterol-free corn oil. #ChooseMazola | theeverykitchen.com
The best thing about this recipe for Air Fryer Falafel Burgers? Toss up between that crisp crumb and the tender, hot chickpea exploding inside. | theeverykitchen.com

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Food Advertising by logo
Food Advertising by logo

About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

Food Advertising by logo

Copyright © 2023 · Foodie Pro & The Genesis Framework