There is no match in the world for homemade pizza, especially if it’s made with a thin and crispy whole wheat flour crust. IMHO. We got a big bag of arugula and 2 bulbs of garlic in our CSA box this week, and they inspired this whole wheat pizza with arugula, mushrooms, goat cheese and walnuts.
This whole wheat pizza with arugula, mushrooms, goat cheese and walnuts is a “white” pizza, meaning it doesn’t have tomato sauce. I adapted the recipe from a NY Times article by Martha Rose Shulman, one of my very favorite foodie authors. I’ve been cooking with her since 1979, when I bought a copy of her cookbook, The Vegetarian Feast.
This is my ninth season of writing recipes for our CSA members. Just this year I started this muffintalk blog for all the recipes. Before that–recipes were printed and put in the weekly boxes, then sent in an email that went out on Tuesday afternoons. (Update: All muffintalk recipes migrated to lettyskitchen.com in November 2013.)
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- The pizza dough:
- 2/3 cup warm water, about 100°F, or a bit warmer than body temperature
- 1 1/4 teaspoons instant dry yeast
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 3/4 cups white whole wheat flour (see note)
- 1/2 teaspoon Real Salt
- Topping ingredients:
- 2 tablespoons extra virgin olive oil
- 1 pound sliced mushrooms
- 2 teaspoons fresh thyme leaves
- 8 ounces goat cheese
- 1/2 cup (about 2 ounces) coarsely chopped walnuts
- 2 heaping cups arugula leaves
- 1 teaspoon balsamic vinegar
- 1 tablespoon extra virgin olive oil or walnut oil if you have some
- Sea salt and freshly ground pepper
- Make the dough:
- In a small bowl, mix the warm water, yeast, olive oil and honey.
- In the work bowl of a heavy-duty electric mixer, or in a large bowl, mix 1 1/2 cups of the flour and the salt. Add the yeast mixture and stir with a wooden spoon until it all comes together.
- If using a machine, fit the bowl with a dough hook and knead on a low speed. Otherwise, turn the it out onto a lightly floured surface and knead by hand. Knead 4 to 5 minutes, adding the remaining 1/4 cup of flour, and a little more, if necessary, until the dough is soft, smooth and elastic.
- Place in an oiled bowl at least twice the volume of the dough. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
- While the dough is rising, prepare the topping ingredients and preheat the oven to 475 degrees. If you have a baking stone, place it on the middle oven rack.
- Prepare the toppings:
- In a large skillet, heat the olive oil on medium-high and add the sliced mushrooms. Cook and stir them about 5 minutes. Stir in the thyme leaves and season with a sprinkling of salt and pepper. Set aside. In a bowl, dress the arugula with the vinegar and olive oil, set aside.
- Assemble and bake the pizzas:
- Divide the dough in 2 portions and roll the first on a floured surface to a 13-inch round. If you are using a stone, sprinkle a wooden pizza peel or rimless baking sheet with cornmeal. Otherwise, sprinkle a round baking pan with cornmeal. Transfer the crust to the wooden peel or the baking pan. Brush generously with some olive oil.
- Scatter half of the cooked mushrooms as evenly as you can, leaving a 1-inch border. Sprinkle with half of the goat cheese and then half of the walnuts. If you are using the wooden peel, transfer the pizza to the preheated baking stone, using the cornmeal to release the crust onto the stone. Bake until the crust is brown, less than 10 minutes on the stone—add a few more minutes on the baking pan. Immediately scatter half of the dressed arugula over the baked pizza and slide onto a serving platter.
- After you have had a slice, roll out the 2nd portion, brush with oil, sprinkle with the remaining mushrooms, goat cheese and walnuts and bake. Garnish with the arugula and serve.
- You can substitute all or a partial amount of all-purpose flour.
- We cut our pizzas with scissors--work better than a pizza cutter.