Arugula and Mushroom Pizza with Truffle Oil
Arugula and Mushroom Pizza with Truffle Oil combines earthy mushrooms, peppery arugula, and a drizzle of truffle oil on a perfectly crisp yet tender crust - the ultimate balance of texture and flavor.
Servings 1 15-inch pizza
Ingredients
For the dough, Zia Adele recommended this recipe. It will make 2 pizza doughs, so you can freeze one and use it later!
For the toppings:
- 1 ¼ cup shredded mozzarella cheese
- 3 ½ cups heaping cups fresh sliced mushrooms I used a combination of shiitake and cremini.
- 2 cups fresh arugula
- ¼ lemon juiced
- white truffle oil to taste
- shaved parmesan cheese
- extra olive oil to cook mushrooms in and grease pan
- salt to season mushrooms and arugula
Instructions
- Preheat oven to 425 degrees. Make your pizza dough.
- While pizza dough is rising, cook the mushrooms. In a pan on medium heat, heat up about 2 tablespoon olive oil. Once olive oil is hot, add sliced mushrooms, and salt and pepper to taste. Cook mushrooms until they’re soft and tender, about 5-7 minutes.
- Grease pizza pan with olive oil. Spread dough on to greased 15-inch pizza pan. Place it in the oven (at 425 degrees) and let it cook with no toppings for about 20 minutes. This step is necessary because if you add all the toppings to the pizza before letting it cook on its own, the pizza crust won’t be ready by the time the cheese is melted.
- When the 20 minutes is up, take the pizza out of the oven and add cooked mushrooms and mozzarella cheese to it. Cook for another 5-7 minutes or until cheese is melted and dough is cooked through.
- In the mean time, lightly season arugula with olive oil, lemon juice and salt.
- Take pizza out of the oven and top with seasoned arugula, shaved parmesan and drizzle with truffle oil. I didn’t use a big amount of truffle oil since it is quite potent. So just use as much as you feel comfortable with.
- Cut into slices and serve!