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Whole Wheat Pizza with Arugula, Mushrooms, Goat Cheese and Walnuts

We found a big bag of arugula and 2 bulbs of garlic in our CSA farm share box this week, which inspired this whole wheat pizza with arugula, mushrooms, goat cheese and walnuts. There is no match in the world for homemade pizza, especially if it’s made with a thin and crispy whole wheat flour crust!

ingredients for whole wheat pizza dough

This whole wheat pizza with arugula, mushrooms, goat cheese and walnuts is a “white” pizza, meaning it doesn’t have tomato sauce in the topping mix. Mellow sautéed mushrooms balance quite nicely with the tangy salty goat cheese, spicy arugula and the slightly bitter walnuts.

whole wheat pizza dough rolled thinly

This recipe is adapted from a NY Times article by Martha Rose Shulman, one of my favorite vegetarian recipe authors.

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5 from 2 votes
ingredients for whole wheat pizza dough
Whole Wheat Pizza with Arugula, Mushrooms, Goat Cheese and Walnuts
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Course: Main Course
Cuisine: Vegetarian
Keyword: pizza, arugula, goat cheese, walnuts
Servings: 2 (12-inch) pizzas
Author: Letty Flatt
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 fine sea 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:
  1. In a small bowl, mix the warm water, yeast, olive oil and honey.
  2. 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.
  3. 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.
  4. 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.
  5. 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:
  1. In a large skillet, heat the olive oil on medium-high and add the sliced mushrooms. Cook and stir them about 15 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:
  1. 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.
  2. 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.
  3. Roll out the 2nd portion of dough, brush with oil, sprinkle with the remaining mushrooms, goat cheese and walnuts and bake. Garnish with the arugula and serve.

Recipe Notes
  • You can substitute all or a partial amount of all-purpose flour.
  • We cut our pizzas with scissors--work better than a pizza cutter.


  • […] the summer we cook our pizzas on the grill; in the winter it’s easier to bake pizzas in the oven. I love the convivial atmosphere of hanging out at the bar in our kitchen. We chat and sip and […] Reply · 10 June, 2015

  • […] into gluten-free pizza crust loaded with ever-changing toppings, same topping you would put on homemade whole wheat pizza crust. I want to make socca tacos too–the flatbread circles are quite bendable, so you can fold […] Reply · 16 April, 2016

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