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White Pizza with Wild Arugula

These individual pizzas are topped with lemony arugula to balance the rich, creamy cheese and earthy mushroom flavors.


4 pre-made pizza dough rounds
1/4 C + 2 Tbsp. olive oil
1/2 C white cheese sauce
1 C Markon First Crop Mushrooms, roasted
1 C Mozzarella cheese (part-skim), shredded
1 tsp. kosher salt
1/4 tsp. black pepper
4 C Ready-Set-Serve Wild Arugula


Preheat oven to 500 degrees F.
Roll out dough and brush with olive oil. Top each with two tablespoons of cheese sauce, 1/4 cup mushrooms, and 1/4 cup Mozzarella cheese.
While pizzas bake, toss lemony arugula with the last two tablespoons of olive oil, salt, and pepper.
Bake pizzas until dough is browned and cheese is melted. Top with wild arugula and serve.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.