Pizza with Spinach & Arugula

Pizza with Spinach & Arugula

Pizza with Spinach & Arugula

A great way to get the kiddos involved! Let them roll out the dough while you prepare the fixins!
Course Main Course
Cuisine Pizza
Servings 4 people


  • Fresh Express Spinach & Arugula
  • 1 store-bought pizza dough raw
  • 2 large portobellos cut into long thin slices
  • 1 yellow onion
  • 4 ounces goat cheese crumbled
  • 1 teaspoon red pepper flakes (optional)
  • 3 garlic cloves
  • 1/4 cup cashews
  • 1 cup Parmigiano Reggiano
  • 2/3 cup extra virgin olive oil


  • In a blender, pulse 4 cups of the Fresh Express Spinach & Arugula with the garlic, cashews, Parmigiano Reggiano.
  • In a slow, steady stream, add 2/3 cup of oil.
  • Caramelize the onions in a thick-bottomed sauté pan, then transfer to small bowl.
  • Using the same sauté pan, blacken the mushrooms until soft. Set aside.
  • Cook pizza dough according to the package for half the amount of time.
  • Spread desired amount of pesto on the pizza.
  • Top with onions, mushrooms and 1 cup of the Spinach & Arugula.
  • Cook for the remainder of the time, then remove from oven and top immediately with crumbled goat cheese and spinach.
  • Season with salt and pepper to taste. if desired, sprinkle a pinch of red pepper flakes on top.

Contains Allergens:

  • Milk
  • Nuts
Made with
Spinach & Arugula

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