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

1. Place a pizza stone in oven. Preheat oven to 500.

2. 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.

3. 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.

4. Place dough (on paper) on preheated stone; bake at 500 for 13-14 minutes.

5. 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.

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