Homemade Spring Pizza with Mushrooms & Arugula

Overview

There’s something about spring that makes me want to cook things that feel fresh but still comforting. This pizza totally became one of our new favorite week night meals. I used the gluten‑free pizza crust from Bob's Red Mill (which is honestly way better than I expected), brushed it with garlicky olive oil, and topped it with sautéed mushrooms and melty mozzarella. The best part comes at the very end: a handful of fresh arugula that softens just slightly from the heat of the pizza. It tastes bright, earthy, and kind of fancy, but it’s also super easy — which is perfect for me because I’m still learning and experimenting in the kitchen. If you want something that feels like spring on a plate, this is it.

Ingredients

• 1 Bob's Red Mill Gluten‑free Pizza Crust Mix

• 2 tablespoons Bono's 100% Italian olive oil

• 2 cloves garlic, minced

• 1 cup sliced mushrooms (baby bella or white mushrooms work great)

• 1 cup shredded mozzarella cheese

• 1–2 handfuls fresh arugula

• Salt and pepper to taste

Directions

1. Preheat your oven according to the instructions on the Bob's Red Mill crust (usually around 425°F).

2. Prep the crust: In a small bowl, mix the olive oil and minced garlic. Brush this mixture all over the crust, making sure to get the edges too.

3. Sauté the mushrooms: Heat a small pan over medium heat with a splash of olive oil. Add the sliced mushrooms, sprinkle with salt and pepper, and cook until they’re soft and golden — about 5–7 minutes.

4. Assemble the pizza: Sprinkle the mozzarella evenly over the crust. Add the sautéed mushrooms on top.

5. Bake: Place the pizza in the oven and bake until the cheese is melted and bubbly and the crust is lightly crisp.

6. Finish with arugula: As soon as the pizza comes out of the oven, scatter fresh arugula over the top. The warmth of the pizza will soften it just enough without making it wilt.

7. Slice and enjoy while it’s still warm and the arugula is bright and peppery.