Mushroom & Ricotta Pizza Sandwiches with Garlic Pesto & Arugula

Mushroom & Ricotta Pizza Sandwiches

with Garlic Pesto & Arugula

30 MIN
+$1.99/serving 2 Servings
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Available Options

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    From the Test Kitchen

    Our irresistible pizza sandwiches are back, featuring golden brown pizza dough pockets filled with earthy mushrooms, sweet onion, and dollops of creamy ricotta—elevated by our new garlic pesto. A final addition of zesty dressed arugula adds bright balance, with even more for serving on the side.

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      950 Cals (est.)
    fresh
    ingredients
    Mushroom & Ricotta Pizza Sandwiches with Garlic Pesto & Arugula
    Title
    • 3 oz Prosciutto
    • 16 oz Pizza Dough
    • 4 oz Mushrooms
    • 1 Red Onion
    • 2 oz Arugula
    • ½ cup Part-Skim Ricotta Cheese
    • ½ oz Pickled Peppadew Peppers
    • 1 Tbsp White Balsamic Vinegar
    • 3 Tbsps Roasted Garlic Pesto
    • ¼ cup Grated Parmesan Cheese

    Mushroom & Ricotta Pizza Sandwiches

    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 450°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Roughly chop the peppers. In a bowl, combine the ricotta, garlic pesto, and half the parmesan.

    2 Bake the pizza pockets
    Lightly oil a sheet pan with olive oil. Divide the dough into 2 equal-sized portions. Using your hands, gently stretch into ¼-inch-thick rounds (if the dough is resistant, let rest 5 minutes). Carefully transfer to the oiled sheet pan. Drizzle or brush the tops with olive oil, then fold each round in half. Bake 8 to 12 minutes, or until lightly browned. Remove from the oven. Let stand at least 2 minutes.
    Bake the pizza pockets
    Cook the mushrooms & onion
    3 Cook the mushrooms & onion

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat.

    4 Finish & serve your dish

    In a large bowl, combine the arugula, chopped peppers, vinegar, remaining parmesan, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Gently open the baked pizza pockets (be careful, as steam will release). Fill each with the garlic ricotta, cooked mushrooms and onion, prosciutto (tearing into bite-sized pieces before adding), and as much of the arugula salad as you'd like. Serve the sandwiches with the remaining arugula salad on the side. Enjoy!

    Finish & serve your dish
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