Mushroom Arugula Filo Pizza
Pizza gets a fun makeover with vegan Mushroom Arugula Filo Pizza! Made with a filo dough (or phyllo dough) crust, and piled high with mushrooms, arugula, and dairy free cheese, this pizza is a delicious twist on the traditional pie.
Ingredients
- ¼ cup + 1 teaspoon olive oil divided
- 10 13”x18” sheets fillo dough thawed according to the package
- 1 medium shallot diced
- 1 cup crimini or white button mushrooms, sliced
- 1 clove garlic minced
- 2 cups arugula packed
- ½ teaspoon sea salt
- 1 cup prepared tomato sauce
- ½ cup dairy-free mozzarella cheese sliced or shredded
Instructions
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- To make the crust, Line a baking sheet with a piece of parchment paper. Lay down one sheet of filo dough on top of it. Keep the rest of the filo sheets covered with a clean, wet kitchen towel to avoid drying out. Quickly brush the sheet with a thin layer of olive oil using a pastry brush. Layer another sheet on top of it, and brush that one with a thin layer of olive oil. Continue this step until all of the sheets are layers and brushed with oil.
- Gently fold the edges of the dough inward. Brush with a small amount of olive oil to help keep it in place.
- Add 1 teaspoon of olive oil to a pan and place over medium high heat. Add the shallots and cook for about 5 minutes, until they become fragrant and begin to brown. Add the mushrooms, garlic, and salt and cook, stirring occasionally for 5 to 10 minutes, until the mushrooms brown. Add the arugula to the pan and give everything a quick stir to allow the greens wilt.
- Gently spread the tomato sauce evenly over the filo crust, taking care not to rip the crust. Gently spread the vegetable mixture over the sauce. Top with the mozzarella cheese.
- Bake for 20 – 25 minutes, or until the crust is golden brown.
- Slice and enjoy! Serve hot.