Roasted Mushroom and Arugula Pesto Pizza

  • 8 ounces mushrooms (oyster, cremini, or Portobello), cut into bite-size pieces
  • 2 teaspoons extra-virgin olive oil, plus extra for brushing
  • ¼ teaspoon fine sea salt
  • Pinch of freshly ground black pepper
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon finely grated lemon zest
  • 1 recipe Silver Oak Pizza Dough or 1 pound fresh pizza dough, divided into 2 balls
  • 3 ounces fresh mozzarella cheese, shredded, about 1 cup

  • 1 cup loose, arugula
  • 12 shavings, Parmesan cheese
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • Salt

Roast the mushrooms

  1. Preheat the oven to 375°F. Combine the mushrooms, oil, salt, and pepper in a bowl and mix well.
  2. Spread the mushrooms on a rimmed sheet pan and roast until they are tinged golden brown, about 15 minutes.
  3. Remove and cool to room temperature, then toss with the lemon juice and zest.

Assemble the pizza

  1. Lightly flour the top of a dough ball and stretch the dough ball out and place in the air fryer tray (or on a preheated baking sheet if baking). 
  2. Spread half of the pesto over the dough, leaving a ½-inch border uncovered around the edge. Arrange half of the mushrooms over the pesto. Scatter half of the cheese evenly over the pizza.

Bake the pizza

  1. Air fry for 5 minutes at 400º F., then rotate the pizza 180 degrees and continue to bake the pizza until the crust is crisp and golden brown and the cheese is melted, 4 to 5 minutes. If baking, broil for 4-5 for the second half.
  2. While the pizza is baking toss the remaining arugula, parmesan shavings, olive oil, and lemon juice together in a bowl. Season with salt and aside.
  3. Remove the pizza from the oven and immediately brush the crust with oil and place the arugula salad on top.