Traditional recipes

Hummus Pizza With Arugula and Wild Mushrooms

Hummus Pizza With Arugula and Wild Mushrooms

For the dough, heat the almond milk and oil in small saucepan set over medium heat and set aside.

In the bowl of a food processor, pulse the sugar until it is finely ground. Add the white whole-wheat flour, yeast, and salt and pulse two or three times to combine. With the machine running, slowly put the hot almond milk through the feed tube. Add the whole-wheat flour ¼ cup at a time, pulsing until the dough pulls away from the sides of the bowl.

Transfer the dough to a floured work surface. Knead for 4 to 5 minutes, and then shape into a ball. Put the dough in a large oiled bowl and cover loosely with plastic wrap. Let it rise in a warm place until doubled in size, 1 to 1 ½ hours.

Preheat the oven to 425 F. Dust 2 baking sheets lightly with flour and set aside.

Punch down the dough and divide it into 4 equal pieces. Lightly dust a cutting board with flour and roll each piece out into a circle that is 1/8 inch thick. Transfer 2 crust to each of the prepared baking sheets and prick the surfaces all over with a fork. Let it rest for 10 minutes.

Bake the crusts until golden brown, 12 to 15 minutes. Set aside.

For the toppings, heat the oil in a large skillet set over medium-high heat. Add the mushrooms and cook, stirring, until golden brown, about 4 minutes. Remove the pan from the heat and stir in the lemon juice and season to taste with salt and pepper.

Assemble the pizzas by spreading the hummus over the crusts and arranging the arugula, mushrooms, and tomatoes on top. Serve immediately.


Gruyere, Wild Mushroom, and Arugula Pizza

Once or twice a year, a variety of wild mushrooms appears in the markets at the same time. In June, morel season is ending, but usually not before chanterelles and porcini or cèpes have made their way to store shelves. What a perfect time to make this pizza. This recipe also works perfectly fine with common button mushrooms and/or portobello mushrooms. When you roast these mushrooms, though, you will likely have a good amount of liquid, so be sure to drain the mushrooms before adding them to the pizza. Or you can use dried mushrooms. Select a variety of morels, porcini, and perhaps shiitake mushrooms. Reconstitute them in boiling water, drain, and proceed according to the directions below. Your pizza will be just as hearty and ultra-satisfying as one made with fresh mushrooms.

Notes You can save the stems for a mushroom or vegetable stock)

The pizza will cook more quickly with a pizza stone. Allow an extra 5 minutes’ baking time if you’re not using a stone.

The richness of this pizza adds up to Chardonnay for a white wine, and for a red wine, the mushrooms and spicy arugula call for an earthy Oregon Pinot Noir.


Gruyere, Wild Mushroom, and Arugula Pizza

Once or twice a year, a variety of wild mushrooms appears in the markets at the same time. In June, morel season is ending, but usually not before chanterelles and porcini or cèpes have made their way to store shelves. What a perfect time to make this pizza. This recipe also works perfectly fine with common button mushrooms and/or portobello mushrooms. When you roast these mushrooms, though, you will likely have a good amount of liquid, so be sure to drain the mushrooms before adding them to the pizza. Or you can use dried mushrooms. Select a variety of morels, porcini, and perhaps shiitake mushrooms. Reconstitute them in boiling water, drain, and proceed according to the directions below. Your pizza will be just as hearty and ultra-satisfying as one made with fresh mushrooms.

Notes You can save the stems for a mushroom or vegetable stock)

The pizza will cook more quickly with a pizza stone. Allow an extra 5 minutes’ baking time if you’re not using a stone.

The richness of this pizza adds up to Chardonnay for a white wine, and for a red wine, the mushrooms and spicy arugula call for an earthy Oregon Pinot Noir.


Gruyere, Wild Mushroom, and Arugula Pizza

Once or twice a year, a variety of wild mushrooms appears in the markets at the same time. In June, morel season is ending, but usually not before chanterelles and porcini or cèpes have made their way to store shelves. What a perfect time to make this pizza. This recipe also works perfectly fine with common button mushrooms and/or portobello mushrooms. When you roast these mushrooms, though, you will likely have a good amount of liquid, so be sure to drain the mushrooms before adding them to the pizza. Or you can use dried mushrooms. Select a variety of morels, porcini, and perhaps shiitake mushrooms. Reconstitute them in boiling water, drain, and proceed according to the directions below. Your pizza will be just as hearty and ultra-satisfying as one made with fresh mushrooms.

Notes You can save the stems for a mushroom or vegetable stock)

The pizza will cook more quickly with a pizza stone. Allow an extra 5 minutes’ baking time if you’re not using a stone.

The richness of this pizza adds up to Chardonnay for a white wine, and for a red wine, the mushrooms and spicy arugula call for an earthy Oregon Pinot Noir.


Gruyere, Wild Mushroom, and Arugula Pizza

Once or twice a year, a variety of wild mushrooms appears in the markets at the same time. In June, morel season is ending, but usually not before chanterelles and porcini or cèpes have made their way to store shelves. What a perfect time to make this pizza. This recipe also works perfectly fine with common button mushrooms and/or portobello mushrooms. When you roast these mushrooms, though, you will likely have a good amount of liquid, so be sure to drain the mushrooms before adding them to the pizza. Or you can use dried mushrooms. Select a variety of morels, porcini, and perhaps shiitake mushrooms. Reconstitute them in boiling water, drain, and proceed according to the directions below. Your pizza will be just as hearty and ultra-satisfying as one made with fresh mushrooms.

Notes You can save the stems for a mushroom or vegetable stock)

The pizza will cook more quickly with a pizza stone. Allow an extra 5 minutes’ baking time if you’re not using a stone.

The richness of this pizza adds up to Chardonnay for a white wine, and for a red wine, the mushrooms and spicy arugula call for an earthy Oregon Pinot Noir.


Gruyere, Wild Mushroom, and Arugula Pizza

Once or twice a year, a variety of wild mushrooms appears in the markets at the same time. In June, morel season is ending, but usually not before chanterelles and porcini or cèpes have made their way to store shelves. What a perfect time to make this pizza. This recipe also works perfectly fine with common button mushrooms and/or portobello mushrooms. When you roast these mushrooms, though, you will likely have a good amount of liquid, so be sure to drain the mushrooms before adding them to the pizza. Or you can use dried mushrooms. Select a variety of morels, porcini, and perhaps shiitake mushrooms. Reconstitute them in boiling water, drain, and proceed according to the directions below. Your pizza will be just as hearty and ultra-satisfying as one made with fresh mushrooms.

Notes You can save the stems for a mushroom or vegetable stock)

The pizza will cook more quickly with a pizza stone. Allow an extra 5 minutes’ baking time if you’re not using a stone.

The richness of this pizza adds up to Chardonnay for a white wine, and for a red wine, the mushrooms and spicy arugula call for an earthy Oregon Pinot Noir.


Gruyere, Wild Mushroom, and Arugula Pizza

Once or twice a year, a variety of wild mushrooms appears in the markets at the same time. In June, morel season is ending, but usually not before chanterelles and porcini or cèpes have made their way to store shelves. What a perfect time to make this pizza. This recipe also works perfectly fine with common button mushrooms and/or portobello mushrooms. When you roast these mushrooms, though, you will likely have a good amount of liquid, so be sure to drain the mushrooms before adding them to the pizza. Or you can use dried mushrooms. Select a variety of morels, porcini, and perhaps shiitake mushrooms. Reconstitute them in boiling water, drain, and proceed according to the directions below. Your pizza will be just as hearty and ultra-satisfying as one made with fresh mushrooms.

Notes You can save the stems for a mushroom or vegetable stock)

The pizza will cook more quickly with a pizza stone. Allow an extra 5 minutes’ baking time if you’re not using a stone.

The richness of this pizza adds up to Chardonnay for a white wine, and for a red wine, the mushrooms and spicy arugula call for an earthy Oregon Pinot Noir.


Gruyere, Wild Mushroom, and Arugula Pizza

Once or twice a year, a variety of wild mushrooms appears in the markets at the same time. In June, morel season is ending, but usually not before chanterelles and porcini or cèpes have made their way to store shelves. What a perfect time to make this pizza. This recipe also works perfectly fine with common button mushrooms and/or portobello mushrooms. When you roast these mushrooms, though, you will likely have a good amount of liquid, so be sure to drain the mushrooms before adding them to the pizza. Or you can use dried mushrooms. Select a variety of morels, porcini, and perhaps shiitake mushrooms. Reconstitute them in boiling water, drain, and proceed according to the directions below. Your pizza will be just as hearty and ultra-satisfying as one made with fresh mushrooms.

Notes You can save the stems for a mushroom or vegetable stock)

The pizza will cook more quickly with a pizza stone. Allow an extra 5 minutes’ baking time if you’re not using a stone.

The richness of this pizza adds up to Chardonnay for a white wine, and for a red wine, the mushrooms and spicy arugula call for an earthy Oregon Pinot Noir.


Gruyere, Wild Mushroom, and Arugula Pizza

Once or twice a year, a variety of wild mushrooms appears in the markets at the same time. In June, morel season is ending, but usually not before chanterelles and porcini or cèpes have made their way to store shelves. What a perfect time to make this pizza. This recipe also works perfectly fine with common button mushrooms and/or portobello mushrooms. When you roast these mushrooms, though, you will likely have a good amount of liquid, so be sure to drain the mushrooms before adding them to the pizza. Or you can use dried mushrooms. Select a variety of morels, porcini, and perhaps shiitake mushrooms. Reconstitute them in boiling water, drain, and proceed according to the directions below. Your pizza will be just as hearty and ultra-satisfying as one made with fresh mushrooms.

Notes You can save the stems for a mushroom or vegetable stock)

The pizza will cook more quickly with a pizza stone. Allow an extra 5 minutes’ baking time if you’re not using a stone.

The richness of this pizza adds up to Chardonnay for a white wine, and for a red wine, the mushrooms and spicy arugula call for an earthy Oregon Pinot Noir.


Gruyere, Wild Mushroom, and Arugula Pizza

Once or twice a year, a variety of wild mushrooms appears in the markets at the same time. In June, morel season is ending, but usually not before chanterelles and porcini or cèpes have made their way to store shelves. What a perfect time to make this pizza. This recipe also works perfectly fine with common button mushrooms and/or portobello mushrooms. When you roast these mushrooms, though, you will likely have a good amount of liquid, so be sure to drain the mushrooms before adding them to the pizza. Or you can use dried mushrooms. Select a variety of morels, porcini, and perhaps shiitake mushrooms. Reconstitute them in boiling water, drain, and proceed according to the directions below. Your pizza will be just as hearty and ultra-satisfying as one made with fresh mushrooms.

Notes You can save the stems for a mushroom or vegetable stock)

The pizza will cook more quickly with a pizza stone. Allow an extra 5 minutes’ baking time if you’re not using a stone.

The richness of this pizza adds up to Chardonnay for a white wine, and for a red wine, the mushrooms and spicy arugula call for an earthy Oregon Pinot Noir.


Gruyere, Wild Mushroom, and Arugula Pizza

Once or twice a year, a variety of wild mushrooms appears in the markets at the same time. In June, morel season is ending, but usually not before chanterelles and porcini or cèpes have made their way to store shelves. What a perfect time to make this pizza. This recipe also works perfectly fine with common button mushrooms and/or portobello mushrooms. When you roast these mushrooms, though, you will likely have a good amount of liquid, so be sure to drain the mushrooms before adding them to the pizza. Or you can use dried mushrooms. Select a variety of morels, porcini, and perhaps shiitake mushrooms. Reconstitute them in boiling water, drain, and proceed according to the directions below. Your pizza will be just as hearty and ultra-satisfying as one made with fresh mushrooms.

Notes You can save the stems for a mushroom or vegetable stock)

The pizza will cook more quickly with a pizza stone. Allow an extra 5 minutes’ baking time if you’re not using a stone.

The richness of this pizza adds up to Chardonnay for a white wine, and for a red wine, the mushrooms and spicy arugula call for an earthy Oregon Pinot Noir.


Watch the video: Plant-Based Hummus Pizza Recipe with Arugula u0026 Wild Mushroom (January 2022).