Categories: Pizza/flatbread
Ingredients
- 1 tbsp. olive oil
- 1 shallot, thinly sliced
- 2 cups sliced fresh cremini mushrooms
- 1 1/2 cups sliced fresh portabello mushrooms
- 2 tsp. minced garlic
- 1/4 tsp kosher salt, divided
- 12 oz. fresh deli whole-wheat pizza dough
- 1 1/3 oz. goat cheese, crumbled
- 3 oz. shredded mozzarella
- 1 cup packed arugula
- 1 tsp. fresh lemon juice
- 1 tsp. truffle oil
Directions
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Place a pizza stone in oven. Preheat oven to 500.
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Heat oil in a large nonstick skillet over medium. Add shallot, and cook, stirring occasionally, until soft, 1-2 minutes. Add mushrooms and garlic; cook, stirring often, until liquid has almost evaporated, 5-6 minutes. Remove from heat. Sprinkle with 1/8 tsp salt, and set aside.
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Roll dough into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Sprinkle goat cheese over dough; spread mushroom mixture over cheese. Top with mozzarella.
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Place dough (on paper) on preheated stone; bake at 500 for 13-14 minutes.
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Toss arugula with lemon juice. Top pizza with arugula mixture; drizzle with truffle oil and sprinkle with remaining 1/8 tsp salt. Cut into 8 slices.