Pizza, how I love thee. Mushrooms and sage and edamame hummus? Please come join the party.
Greenness makes me happy! So does quick pizza recipes that are done in a jiffy. I mean, let's get to eating this yummy concoction, shall we?
Earthy mushrooms are sauteed in veggie broth with garlic and fresh sage. We cook it just long enough to get the mushrooms soft and deliciously tender.
Handy Kitchen Tip Alert! Freeze leftover veggie broth in ice cube trays and then save in a Ziplock bag in the freezer. Then just drop one or two in a skillet when you are sauteing. No more wasted boxes of veggie broth!
Trader Joe's Edamame Hummus makes an appearance. Have I mentioned how much I love Trader Joe's When you bake hummus, it takes on a cheesy flavor and texture. Not like endless strands of mozzarella but almost like a melted feta consistency.
I used a store-bought whole wheat pizza crust. If you want to make a homemade one, go for it! But little shortcuts go a long way when you want dinner pronto!
Peppery, lush arugula gets sprinkled on top of the freshly baked pizza. It adds such a lovely freshness.
Save your olive oil for a little drizzle on top. We sauteed the mushrooms and sage in veggie broth so we can use a lil' to make this pizza simply divine. This is a garlic-infused variety from...you guessed it, Trader Joe's. Note to self--buy stock in Trader Joe's. And by "stock" I don't mean the entire store.
This splendid pizza is cheese-free and meat-free and still tastes delicious! A little slice of pizza heaven.
Mushroom, Sage & Arugula Pizza
*Prep time: 15 minutes
*Cook time: 15-20 minutes
*Kitchen gear required: Pizza pan, cutting board, knife, skillet
1 whole-wheat pizza crust (I used a store-bought one)
1 box cremini mushrooms, washed and chopped
2 cloves garlic, minced
1/4 cup veggie broth
2 Tbsp. fresh sage, chopped
1/2 cup edamame hummus (or regular hummus would be fine)
1/2 tsp. red pepper flakes
2 cups arugula, washed
Drizzle of garlic-infused olive oil or regular olive oil
Ready, set, go!
1. Chop the mushrooms and sage, mince the garlic.
2. Saute in veggie broth in skillet until mushrooms are tender (but not overdone)
3. Spread hummus on pizza crust and top with mushroom mixture and red pepper flakes
4. Bake pizza for 15-20 minutes or until crust is crispy
5. Top with arugula and drizzle with olive oil