An Easy Summertime Pizza pie topped with fresh mushrooms, cherry tomatoes and creamy mozzarella is a quick and tasty meal, especially during the summer months.
Everyone loves a good pizza, and during summer when produce is especially nice, it’s a fantastic idea to stretch a round of dough into a pizza and top it with your favorite things. They sell pizza dough at almost any market, or you can create your own in a jiffy, but the key to this pizza is the fresh and fragrant mushrooms, tomatoes and arugula sprinkled over top to finish.
One ball of creamy mozzarella is the cheese that makes this pizza so darn delicious and creates a base, that becomes creamy when baked. I used a pizza stone to bake this pie, but you can use a preheated sheet pan as well. Just make sure your oven is nice and hot, so the pie cooks until crispy golden brown on the bottom and edges.
1 ball pizza dough, about 8 ounces
1 clove garlic, minced
8 ounce ball of mozzarella, sliced
1 cup cherry tomatoes, sliced
2 cups mushrooms, sliced (any variety)
1/3 cup parmesan cheese, divided
1 1/2 cups fresh baby arugula
salt and pepper
flour for dusting
- Preheat oven to 450-500 degrees, depending upon your oven.
- Sprinkle surface with 1 tablespoon flour and pat dough into a round, leaving edges slightly thicker.
- Take dough with hands in center with fists closed, and toss in center to stretch, or let hang slightly over knuckles to stretch.
- Place on a slightly flour dusted cutting board or peel. Drizzle dough with 1 tablespoon olive oil and spread with fingers to edges.
- Top with garlic and spread over top. Add sliced mozzarella, tomatoes and mushrooms. Sprinkle with a big pinch of salt, pepper and half of parmesan cheese.
- Slide into oven on pizza stone or sheet pan. Bake for 22-25 minutes, or until golden brown around edges.
- Remove from oven and sprinkle with remaining parmesan and arugula. Wait 5 minutes before slicing to set. Enjoy!