Mushroom & Onion White Pizza with Hot Honey & Arugula Salad
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Mushroom & Onion White Pizza

with Hot Honey & Arugula Salad

50 MIN
4 Servings
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    From the Test Kitchen

    For this crowd-pleasing pizza, earthy mushrooms, sweet red onion, and a creamy béchamel-mozzarella mixture are layered onto our crispy crust. You'll finish it off with a sweet and spicy hot honey drizzle, and whip up a simple arugula and apple side salad.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
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    fresh
    ingredients
    Mushroom & Onion White Pizza with Hot Honey & Arugula Salad
    Title
    • 22 oz Pizza Dough
    • ½ lb Mushrooms
    • 2 tsps Honey
    • 2 cloves Garlic
    • ¼ tsp Crushed Red Pepper Flakes
    • ⅔ cup Béchamel Sauce
    • 1 Red Onion
    • ½ lb Fresh Mozzarella Cheese
    • 1 bunch Chives
    • 4 oz Arugula
    • 1 Apple
    • 1 oz Balsamic-Marinated Cipolline Onions
    • 1 Tbsp Whole Grain Dijon Mustard
    • 1 Tbsp Balsamic Vinegar

    Mushroom & Onion White Pizza

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the red onion. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the béchamel and mozzarella (tearing into small pieces before adding). Season with salt and pepper; stir to combine.

    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced red onion. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat.

    Cook the vegetables
    Assemble & bake the pizza
    3 Assemble & bake the pizza

    Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top the prepared dough with the cheese-béchamel mixture, cooked vegetables, and a drizzle of olive oil. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 17 to 22 minutes, or until the edges are lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes.

    4 Finish & serve your dish

    Meanwhile, in a bowl, combine the honey, 1/4 teaspoon of warm water, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Finely chop the cipolline onions. Quarter, core, and thinly slice the apple. Thinly slice the chives. To make the dressing, in a large bowl, combine the mustard, chopped cipolline onions, vinegar, and 2 tablespoons of olive oil; season with salt and pepper. Just before serving, add the arugula and sliced apple to the bowl of dressing; toss to coat. Taste, then season with salt and pepper if desired. Carefully transfer the baked pizza to a cutting board; evenly top with the hot honey and sliced chives. Cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Enjoy!

    Finish & serve your dish
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