Mushroom, Sausage, Ricotta & Arugula pizza
A winning combo of savory sausage, creamy cheeses and fresh arugula leaves.
2 shallots, sliced
1 T olive oil
8 ounces cremini mushrooms, sliced
2 cups marinara sauce (basil-garlic type recommended)
¾ cup fresh ricotta cheese*
2 precooked Italian chicken sausages, sliced
4 ounces fresh mozzarella cheese*
4 cups arugula
½ T, each, olive oil and balsamic vinegar
½ tsp, each, salt and pepper
*Look for fresh ricotta and mozzarella in the specialty cheese case at your grocery store.
In a large skillet over medium heat, sauté the shallots and olive oil for 2–3 minutes. Add the mushrooms and sauté until golden. Spread the marinara sauce onto the pizza dough, followed by the shallot and mushroom mixture. Scatter dollops of the ricotta over the pizza, followed by the chicken sausage. Thinly slice the mozzarella cheese and lay over the top. Bake for 20–25 minutes, until crust is golden and cooked through (check bottom), and cheese is bubbling. Toss the arugula with the olive oil, balsamic vinegar, salt and pepper, and pile on the top of the pizza before serving.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of JoJé Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.