Pizza/ vegetarian

A White Garlicky Mushroom Pizza w Arugula, Mozzarella and Boursin

Peppery arugula. Melty mozzarella. Meaty garlicky Portobello mushrooms.  Savory creamy Boursin. A Scattering of chilli flakes.

I think I may have made my very favourite white pizza of all time. Now I have a big soft spot for all pizza, but white pizza was a revelation for me.  A pizza without tomato sauce? Now that’s just crazy. Crazy good that is.

A White Garlicky Mushroom Pizza w Arugula, Mozzarella and Boursin

The other day I opened my fridge and was looking around for inspiration when some beautiful portobellos caught my eye and I knew what was coming next. I used half the pizza dough from my favourite dough recipe of all time and went to work. It was fun. It also didn’t hurt that my wonderful niece kneaded the dough for me and my nephew who usually doesn’t like this whole spinach and mushrooms thing really enjoyed it. Family makes things better. True story.

Between you and me I may make it again sometime soon and eat the whole thing – by myself. Shhhh.

A White Garlicky Mushroom Pizza

2 Portobello mushroom caps, cleaned
2 large cloves garlic crushed
1 packed cup pf baby arugula/spinach – I used what I had, feel free to add more!
A pinch of salt
2 cups shredded mozzarella
2-3 tbsp boursin cheese
Red chilli flakes

Store bought pizza dough for one pizza or half this recipe

Preheat your oven to 425 degrees Fahrenheit. Sprinkle a little cornmeal onto your pizza pan – I have a standard 10 inch, nothing fancy – and stretch your dough into your desired shape.  Warm a skillet, drizzle in a little olive oil. Add the crushed garlic, sauté till it smells heavenly. Slice your mushrooms and pop them in. Cook on medium high heat, moving frequently  until they look delicious and juicy. Season. Taste – once or twice or more – whose judging.

Now scatter your arugula/spinach on to the base of the pizza, cover with 1.5 cup of the cheese and top the cheese with the mushrooms. Scatter over remaining cheese and dollops of the boursin. Bake for 10-15 minutes until bubbly and golden. Pull out, scatter with chilli flakes and EAT!

A White Garlicky Mushroom Pizza w Arugula, Mozzarella and Boursin

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19 Comments

  • Reply
    Pragati Gusmano
    at

    This sounds so delicious. Now I want pizza. For breakfast! Happy Monday 🙂

  • Reply
    Aruna Panangipally
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    I am loving the sound of this Pizza. I can eat anything with Boursin.

  • Reply
    Carrie
    at

    That looks delicious!! I heart portabellos. And Boursin on a pizza? Brilliant.

  • Reply
    Fontana's Italian Restaurant
    at

    Ok, that does it I am definitely going back to my Pizza restaurant and trying this out. I am drooling a little bit! 😉

  • Reply
    muzammilshaheen
    at

    looks yummy!!!!

  • Reply
    Traditionally Modern Food
    at

    Can I have. Aslice..looks so tempting

  • Reply
    love in the kitchen
    at

    Such a seriously enticing pizza.

  • Reply
    Henna
    at

    Good God woman! I’m loving this grown up version of pizza!

  • Reply
    GH
    at

    شاندار

  • Reply
    salmadinani
    at

    Even though I’m just about to go to bed, your pizza looks delicious and now I’d love a slice 🙂

  • Reply
    Sophie33
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    I made your lovely topped pizza with a home-made wholemeal spelt pizza base!
    It was the best one that I had eaten in a whole while! xxx

  • Reply
    Abida
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    Haha, there are moments in life when one simply deserves to enjoy a pizza all on your own! I love, love portobello mushrooms. I am also going to try and rope in a niece or nephew to do some kneading for me lol.

  • Reply
    Naveen Sohail
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    I tried this for my pizza party with friends. its supper delicious.

    • Reply
      sarahjmir@gmail.com
      at

      this makes me so happy!!! glad you and your friends enjoyed it!

    Penny for your thoughts?