Mushroom and Wild Arugula Pizza

Ingredients (serves 4)

• 1 batch pizza dough that serves 4 (I use Bobby Flay’s recipe)
• 2 cups cremini mushrooms, sliced and sauteed just until tender]
• pizza sauce (I use jarred marinara)
• 16 oz. buffalo mozzarella
• 3 cups fresh wild arugula
• 1 t. olive oil
• salt and pepper
• 1 T. grated parmesan

Instructions

Preheat oven to 500 degrees.

After the dough’s first rise (which should be about an hour), shape the dough into four separate balls for individual pizzas. If you’re using premade dough, just remove it from the refrigerator and divide in into four balls.

Let the balls rest at room temperature for 10 minutes.

Use your hands to flatten the balls, one at a time, to form the crusts of the individual pizzas. Sprinkle some cornmeal on the baking dish you’ll be using and transfer the formed crust onto it.

Spoon your desired amount of pizza sauce onto each crust and spread around evenly with the back of a spoon.

Thinly slice the mozzarella cheese and arrange evenly on top of the sauce of each pizza.

Sprinkle the mushrooms evenly over the cheese.

Bake in the preheated oven for 10 minutes, or until the crust is golden brown.

While the pizza is in the oven, toss the arugula with the olive oil and a dash of salt and pepper.

When the pizza comes out of the oven, sprinkle with parmesan cheese and then the dressed arugula. Serve immediately.