Individual Meyer Lemon, Mushroom and Arugula Pizzas | www.floatingkitchen.net

Individual Meyer Lemon, Mushroom and Arugula Pizzas

This post was originally published here January 28, 2015. I’ve since adjusted the recipe slightly. And I’ve updated the text and photographs to reflect those changes.

Experimenting with different pizza toppings is one of my favorite ways to play and get creative in the kitchen. Pizza crust makes for a great blank canvas. And since I’ve never met a pizza that I didn’t like, I know going into things that even some of my more questionable combinations will still be devoured by me. Because if there is pizza in front of me, I’m going to eat it.

I guess it’s true what they say: there is no such thing as bad pizza.

These Individual Meyer Lemon, Mushroom and Arugula Pizzas are an excellent way to shake up your normal pizza routine. Now I know there is a lot of heated debated about the validity of fruit on pizza, particularly pineapple on pizza, but I’m here to tell you that a few slices of Meyer lemon on your pizza is a total game changer. They add just the right amount of “pop”. And they provide the perfect tart contrast to the mild cheeses and savory mushrooms.

Individual Meyer Lemon, Mushroom and Arugula Pizzas | www.floatingkitchen.net

Baking the lemon slices softens the peel and mellows out the “in your face” sourness a bit. But you’re still going to want to slice them as thin as you possibly can before adding them to your pizza (if you have a mandoline slicer, this would be a great time to use it). About 2-3 lemon slices per pizza is ideal. Any more than that and the lemon gets a bit overwhelming. There is no need to fill every space/make them overlap.

I like to use a combination of fontina and Gruyère cheeses on these Individual Meyer Lemon, Mushroom and Arugula Pizzas. Both are cow’s milk cheeses that have a gentle buttery, nutty flavor. And both are excellent melting cheeses. If, however, you have trouble finding either of these, you can substitute in some shredded provolone, Gouda or Emmental cheeses.

Individual Meyer Lemon, Mushroom and Arugula Pizzas | www.floatingkitchen.net

And because I like to get in some extra greens whenever I can, once these pizzas come out of the oven I finish them off with a handful of fresh baby arugula tossed in a little balsamic vinegar and olive oil. It’s like a miniature salad on top of a miniature pizza!

Cheers,

Liz

Individual Meyer Lemon, Mushroom and Arugula Pizzas

Individual Meyer Lemon, Mushroom and Arugula Pizzas

At a Glance:
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

  • About 1/4 cup extra virgin olive oil, divided
  • 8 ounces brown mushrooms, wiped clean and sliced
  • 2 tsp. fresh thyme leaves
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1 lb pizza dough (homemade or store bought), brought to room temperature
  • 1 cup shredded fontina cheese
  • 1 cup shredded Gruyère cheese
  • 1 Meyer lemon, thinly sliced and seeds removed
  • About 2 cups arugula
  • 2 teaspoons balsamic vinegar

Instructions

  1. Pre-heat your oven to 425 degrees. Line two large baking sheets with parchment paper and set them aside.
  2. In a medium skillet over medium-high heat, warm 1 tablespoon of the olive oil. Add the mushrooms and cook, stirring frequently, for 5-7 minutes. Add the thyme leaves, salt, black pepper and red pepper flakes and cook for about 1 minute more. Remove the skillet from the heat and set aside.
  3. Divide the pizza dough into 4 equal-sized balls. Coat your hands with a little bit of the olive oil. Then use your hands to stretch and shape each dough ball into an approximate 6- to 7-inch circle. Place the dough rounds on your prepared baking sheets, placing 2 rounds on each sheet. Brush the surfaces with a thin layer of olive oil. Set aside. 
  4. In a small bowl, toss together the fontina and Gruyère cheeses. Sprinkle 1/4 cup of cheese mixture onto each of the dough rounds. Then divide the cooked mushrooms evenly over top. Place about 3 Meyer lemon slices on top of the mushrooms. Then finish with the remaining cheese. 
  5. Transfer the baking sheets to your pre-heated oven and bake for 12 minutes. Rotate the pans and bake for an additional 3-5 minutes. The crust should be browned in some places and the cheese fully melted. Remove the baking sheets from your oven and set aside.
  6. In a small bowl, toss the arugula with the balsamic vinegar and about 2 teaspoons of the olive oil. Divide the arugula on top of the pizzas. Serve immediately.

48 comments on “Individual Meyer Lemon, Mushroom and Arugula Pizzas”

  1. So pretty and fun! Just the thing to brighten up a snowy day 🙂

  2. All of my favorite ingredients on top of a pizza! Love it, Liz! Such a great touch with the lemon. Sounds delicious!

  3. If I were anywhere near you, I’d totally help you shovel your shovel so you could shovel. Good luck in the storm, galpal!

  4. I love individual pizzas beause then I don’t have to share! I love the lemon and cheesy goodness. The addition of the fresh arugula is perfect!

  5. I’ll be by with a dump truck in 20. We need all that snow you all have been hoarding! LOVE these pizza pies! They look so fresh and that arugula sounds sooo amazing!

  6. I wouldn’t have expected lemon on pizza, but the combo of the lemon, mushroom, and peppery arugula sounds fantastic! Good luck digging out of all of that snow! 😉

  7. How fun are these? Perfect for the big game too.

  8. This has been the craziest year for weather! We should have feet of snow right now and we have zilch. In fact it was 71 degrees here last Sunday!!! I’m up for the trade. 🙂

    I absolutely love the flavor combination of this. Truly some of my favorite things!

  9. You poor, poor girl! You are trapped in that snow! However, with all the food and beverage involved, I kind of wish I was stuck there to! And please tell me why you have so much snow, yet it is 57 in Colorado today?! Say whhhaaattt!

  10. yeah I can’t believe the crazy weather that MA and the east coast is getting!! I’m wondering if it’s going to make it’s way over to the midwest anytime soon?! anyway, glad the power stayed on and you had good company. . and good eats too apparently!!! love this pizza!!! the fresh arugula is how I always eat my pizza too!!

  11. I love fresh greens on pizza – especially the peppery bite of arugula. Adding meyer lemons and mushrooms makes it just perfect. Looking forward to trying your recipe.

  12. So my kind of pizza! I have some arugula that I’ve been trying to use and this is the perfect recipe!

  13. Yeast and I are on a break right now. I’ve been playing around with bread dough for 2X days straight and it’s not rising for me. I made it first time and it was perfect but not two other times. Ugggrrrr….but your pizza looks delish 🙂

  14. We haven’t had any snow this winter, that’s crazy that you got so much! I love this pizza, so fun and it looks so fresh too! Pinned 🙂

  15. Oh, my dear! Seven foot drifts? For real? I am so sorry! We thought we were going to get a lot here in the Philadelphia area but it ended up not amounting to more than a foot. I’m glad that you didn’t lose power, at least! And you were surrounded by friends and good food like this gorgeous pizza. It looks like a ray of sunshine 🙂 Stay warm my friend!

  16. I love the flavors here…all of them! And homemade pizza dough is the best thing ever. Sorry about all the snow out that way. You’re getting snowed in and we can’t get anymore rain here in CA! Talk about polar opposites!

  17. No snow here and I don’t need any, thank you! Awesome looking pizza though!

  18. SEVEN FEET. Girl, I would be freaking out. Glad to hear you’re okay, though!! And that you have these pizzas to keep you warm. Such fun toppings!

    • Yeah it’s nuts. I’m never going to get out of here! I’ll have to snuggle up with pizzas for the rest of my life.

  19. These pizzas look amazing! I love the lemon and arugula combo!

  20. A shovel to get out your shovel??? No way Liz! Glad you made it out ok!

  21. This is my kind of pizza right here. I love when the vegetables are the centerpiece and not drowning in cheese! Sounds perfect for the second bout of snow we’re getting here in New England – hope you are managing okay with the latest storm!

  22. How delicious do these look Liz?! I absolutely love the flavor combo! Can’t wait to try your recipe!

  23. Fabulous! I love these ingredients. I would never have thought to include lemons. Love your cheese choices, though!

  24. There is NO such thing as a bad pizza… and these look so fabulous, Liz. The blend of fontina and Gruyère cheeses and that lemon sound so inviting. And, those pizzas as so pretty to look at with sunny lemon a top!

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