Wood-Fired Mushroom and Arugula Pizza

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Earthy sautéed mushrooms and fresh peppery arugula top a light tomato sauce base on a blistered wood-fired pizza crust. This Italian-inspired pizza recipe (vegetarian), ready in about 22 minutes, pairs pizza dough, San Marzano tomato sauce, cremini mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 2 min Serves 1 Italian cuisine 600 cal/serving

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Ingredients

250 g pizza dough
80 g San Marzano tomato sauce
100 g cremini mushrooms, sliced
100 g fresh mozzarella, torn
40 g baby arugula
2 tbsp olive oil
2 garlic cloves, minced
1 tsp lemon juice
1/4 tsp sea salt
1/8 tsp black pepper
1 tbsp cornmeal for dusting

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat your oven to its highest setting (900°F ideally) with a pizza stone or steel inside for at least 45 minutes.
Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Add 100 g sliced cremini mushrooms and cook for 4-5 minutes until softened and lightly browned. Season with 1/4 tsp sea salt and 1/8 tsp black pepper, then remove from heat.
Step 4: On a surface dusted with 1 tbsp cornmeal, stretch 250 g pizza dough into a 10.5-inch circle, leaving a thicker edge.
Step 5: Spread 80 g San Marzano tomato sauce evenly over the dough, then scatter 100 g torn fresh mozzarella over the sauce.
Step 6: Distribute the sautéed mushrooms evenly on top.
Step 7: Transfer the pizza onto the preheated stone or steel and bake for 60-90 seconds until the crust is puffed and blistered and the cheese is melted.
Step 8: Toss 40 g baby arugula with 1 tbsp olive oil and 1 tsp lemon juice.
Step 9: Remove the pizza from the oven, top with the dressed arugula, slice, and serve immediately.