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Rustic Pizza with Sauteed Mushrooms, Soli Organic Arugula and Spinach

45 minutes | Yield: 4-6 Servings

This pizza delivers a symphony of textures and flavors. Earthy mushrooms mingle with the delicate peppery notes of Soli Organic Arugula and the mild sweetness of Soli Organic Spinach, all nestled on a bed of savory tomato sauce and gooey cheese. This recipe offers flexibility, allowing you to use a premade crust, a store-bought fresh crust, or your favorite homemade recipe.


  • 1 (12-14 inch) pizza crust (premade, store-bought fresh, or homemade)
  • 1/2 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup quality shredded fresh parmesan cheese
  • 8 ounces sliced baby Bella mushrooms or your favorite variety
  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • 4 ounces fresh Soli Organic Baby Spinach and Baby Arugula (rinsed and dried)
  • Salt and freshly ground black pepper to taste
  • Optional toppings: Red pepper flakes, parmesan cheese, feta cheese


  1. Preheat the oven: Preheat your oven according to the instructions for your chosen pizza crust. Typically, preheat to 425°F (220°C) for store-bought or premade crusts and follow baking instructions on the package. If using a homemade crust, follow your recipe's preheating and baking instructions.
  2. Prepare the mushrooms: While the oven preheats, heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, or until softened and slightly golden brown. Season with salt and pepper to taste. Set aside.
  3. Assemble the pizza: Spread the pizza sauce evenly over the prepared pizza crust. Top with the shredded mozzarella cheese. Arrange the cooked mushrooms over the cheese.
  4. Bake the pizza: Place the pizza on a baking sheet or pizza stone (if using) and bake according to the crust instructions, typically for 10-12 minutes for premade or store-bought crusts, or until the cheese is melted and bubbly.
  5. Add the greens: About 5 minutes before the pizza is done baking, carefully remove the pizza from the oven. Scatter the fresh baby spinach and arugula over the hot pizza.
  6. Finishing touches: Return the pizza to the oven and bake for an additional 2-3 minutes, or until the spinach and arugula are slightly wilted.
  7. Serve and enjoy: Remove the pizza from the oven and let it cool slightly before slicing. Enjoy the rustic flavors and textures on their own, or add a sprinkle of red pepper flakes for extra heat or crumbled feta cheese for a touch of salty creaminess.

Feel free to experiment with different types of mushrooms, such as portobello, cremini, or shiitake.

If using a store-bought fresh pizza crust, let it come to room temperature before assembling the pizza.

You can use a pre-shredded cheese blend for convenience, but a freshly grated cheese like mozzarella will offer a superior taste and texture.