Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Sugar
- ¾ cup Warm Water
- 1 packet Active Dry Yeast
- 2 cups Assorted Wild Mushrooms
- 2 tablespoons Extra Virgin Olive Oil
- 3–4 cloves Garlic, minced
- 1 tablespoon Fresh Thyme Leaves
- 1.5 cups Shredded Mozzarella and Fontina Cheese
- ½ teaspoon Kosher Salt
- Freshly Cracked Black Pepper, to taste
- 1 handful Fresh Arugula
Instructions
- Prepare the Dough: In a large bowl, mix flour with salt. In another bowl, dissolve sugar in warm water and add yeast. Let sit for 5-10 minutes. Mix this into the flour until a dough forms. Knead for 8-10 minutes, place in a greased bowl, cover, and let rise for at least an hour.
- Cook the Mushrooms: Clean and slice mushrooms. Heat olive oil in a skillet over medium heat. Add mushrooms and a pinch of salt, sauté for about 5 minutes. Add garlic and thyme, cook for another 2-3 minutes. Remove from heat.
- Prepare to Bake: Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside. Punch down dough, roll or stretch into a 12-inch circle, and brush with olive oil.
- Assemble the Pizza: Spread sautéed mushrooms over the dough and top with shredded cheese.
- Bake: Transfer the pizza onto the preheated stone or baking sheet and bake for 12-15 minutes until golden brown.
- Serve: Let cool, toss arugula with olive oil and salt, slice the pizza, and top each slice with arugula. Serve hot.
Notes
For best results, let the dough rise in a warm area. Experiment with different cheeses for varied tastes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg