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Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic

Ashley
  • 30 minutes
  • Serves 6 to 8

INGREDIENTS

2 tbsp

olive oil

1

shallot, thinly sliced (about 1/4 cup)

3 cloves

garlic, minced

red pepper flakes

8 oz

sliced mushrooms (I used shiitake and baby bella)

1/2 tsp

kosher salt

1

ready-made pizza crust (I used a 7 ounce Stonefire Artisan Flatbread)

6 tbsp

part-skim ricotta

2 tbsp

freshly grated Parmesan

2 tbsp

fresh chives, minced or snipped with scissors

1 handful

wild or baby arugula

2 tbsp

aged balsamic

2 tbsp

good quality extra-virgin olive oil