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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

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 9x9 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.