Mushroom Pizza with Arugula on the Gozney Tread

There’s something about a pizza made without red sauce that just feels special, like you’re letting the ingredients truly shine. This mushroom pizza with arugula does exactly that. With sautéed garlic mushrooms, creamy ricotta, and a lemony arugula topping, it’s a fresh and earthy combination that’s hard to beat. Even better? It’s done in under two minutes thanks to the Gozney Tread.

If you haven’t fired up the Gozney Tread yet, it’s one of my favorite pizza ovens for a reason. It heats up in about 15 minutes and cranks out beautifully charred pizzas in 90 seconds flat. Plus, it cools down in 20 minutes, making it perfect for tailgating, backyard hangs, or even camping trips.

This particular pie skips the sauce and leans on flavor instead. The mushrooms are sautéed with garlic to draw out that rich umami goodness. Ricotta adds a creamy bite in every corner, while mozzarella gives it that essential melty factor. But the magic happens after it comes out of the oven, when the arugula, tossed in olive oil and lemon juice, hits the hot pie and wilts just slightly.

The result is a crisp, bubbly crust with earthy toppings and a peppery, bright finish. It’s simple, balanced, and surprisingly bold.

One of the best parts about this mushroom pizza with arugula is how customizable it is. You can experiment with different mushrooms like oyster or shiitake for added texture and depth, or even sprinkle on a little grated Parmesan before baking to punch up the flavor. If you like a little heat, a pinch of red pepper flakes after the bake adds a spicy kick that pairs nicely with the bright arugula. And while it’s perfect as a vegetarian pizza, you could easily add some prosciutto or pancetta if you’re feeding a meat-loving crowd. Whether you’re making one pie or several for a tailgate or weeknight dinner, this recipe is flexible, fast, and always a hit.

Give the mushroom pizza with arugula a try and let me know how you use it. Tag @thatgrillerguy on social media and show off your creations!

Mushroom Pizza with Arugula on the Gozney Tread

Recipe by That Griller GuyCourse: PizzaCuisine: Italian

Servings

4

servings

Prep time

5

minutes

Cooking time

2

minutes

This mushroom pizza with arugula is made without sauce, baked in a Gozney Tread pizza oven, and finished with lemony greens for a bright, earthy bite.

Ingredients

• 1 dough ball (approx. 270g)

• Flour (for the work surface)

• ½ cup shredded mozzarella

• 8 oz baby bella mushrooms, sliced

• Ricotta cheese (about ⅓ cup, dolloped)

• 1 garlic clove, minced

• Olive oil

• Handful of fresh arugula

• 1 tsp lemon juice

Directions

• Preheat your Gozney Tread on high until the dome reaches 900°F and the stone is around 750°F.
• Sauté mushrooms and garlic in olive oil until three-quarters cooked. Set aside.
• Roll out your dough using flour to prevent sticking.
• Drizzle olive oil on the dough, then sprinkle with mozzarella.
• Add dollops of ricotta and spread mushrooms evenly.
• Transfer pizza to the oven using your launching peel.
• Cook for 30–45 seconds, then rotate with a turning peel every 20–30 seconds until evenly charred.
  
• Remove when crust is crisp and bubbling.
• Toss arugula with olive oil and lemon juice, then slice the pizza.
• Top with dressed arugula and serve immediately.