Mushroom and Arugula Salad Pizza: A Delightful Combination

Ingredients:

• For the Dough (or use store-bought pizza dough):
  • 1 ½ cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • ¾ cup warm water (about 105°F)
• For the Toppings:
  • 2 tablespoons olive oil
  • 8 ounces mixed mushrooms (cremini, portobello, shiitake, etc.), sliced
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 4 ounces shredded mozzarella cheese
  • 4 cups baby arugula
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil (for dressing)
  • Parmesan cheese shavings (for garnish, optional)

Instructions:

Make the Dough (Optional):

1. In a large bowl, whisk together flour, yeast, and sugar.
2. Stir in salt and olive oil. Gradually add warm water, mixing until a soft dough forms.
3. Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

Prepare the Toppings:

1. Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, or until softened and lightly browned.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Season with salt and freshly ground black pepper to taste.

Assemble and Bake the Pizza:

1. Preheat your oven to 500°F (260°C). If using store-bought dough, follow the package instructions for preheating.
2. On a lightly floured surface, roll out the pizza dough into a 12-inch circle. Transfer the dough to a baking sheet or pizza stone.
3. Spread a thin layer of olive oil over the dough.
4. Sprinkle the shredded mozzarella cheese evenly over the dough, leaving a small border around the edge.
5. Top with the cooked mushrooms.
6. Bake the pizza for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
7. While the pizza is baking, prepare the arugula salad dressing by whisking together lemon juice and olive oil.

Finishing Touches and Serving:

1. Once the pizza is baked, remove it from the oven and let it cool slightly.
2. Toss the baby arugula with the lemon-olive oil dressing.
3. Arrange the dressed arugula salad on top of the hot pizza.
4. Garnish with Parmesan cheese shavings (optional).
5. Slice and serve immediately.