Wood-Fired Mushroom and Goat Cheese Pizza with Arugula

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 drafted and published.

A vibrant wood-fired pizza topped with sautéed mushrooms, creamy goat cheese, and fresh arugula for a peppery finish. This Italian-inspired pizza recipe (vegetarian), ready in about 87 minutes, pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, 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: 75 min Cook: 12 min Serves 4 Italian cuisine 360 cal/serving

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Ingredients

3 1/2 cups all-purpose flour
2 1/4 tsp active dry yeast
1 1/4 cups (110°F) warm water
2 tbsp plus 1 tbsp for sautéing olive oil
1 tsp salt
8 oz, sliced cremini mushrooms
2 cloves, minced garlic
6 oz, crumbled goat cheese
2 cups fresh arugula
1/4 cup grated parmesan cheese
1 tsp lemon juice
to taste black pepper

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Instructions

Step 1: In a bowl, dissolve 2 1/4 tsp active dry yeast in 1 1/4 cups warm water (110°F) and let stand for 5 minutes until foamy.
Step 2: Combine 3 1/2 cups all-purpose flour and 1 tsp salt in a large bowl. Add the yeast mixture and 2 tbsp olive oil, mixing to form a dough.
Step 3: Knead dough on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
Step 4: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 8 oz sliced cremini mushrooms and 2 minced garlic cloves, sauté for 5 minutes until mushrooms are golden and fragrant. Season with black pepper to taste.
Step 5: Preheat oven to 500°F with a pizza stone inside for 30 minutes.
Step 6: Roll out the dough into a 12-inch circle on parchment paper. Transfer to pizza peel and top evenly with the sautéed mushrooms.
Step 7: Scatter 6 oz crumbled goat cheese over mushrooms, then slide the pizza onto the hot stone. Bake for 10-12 minutes until crust is golden and cheese is soft.
Step 8: Remove pizza from oven and immediately top with 2 cups fresh arugula tossed in 1 tsp lemon juice and a pinch of black pepper. Sprinkle 1/4 cup grated Parmesan cheese over the arugula before slicing and serving.