Mushroom Pizza with Rocket & Pecorino

Makes: 4 servingsWild Mushroom Pizza with Arugula & Pecorino

Serving Size: 1/4 pizza



3 tablespoons extra-virgin olive oil, divided

4 cups trimmed and sliced mixed mushrooms,

1 pound pizza dough, preferably whole-wheat

2 cloves garlic, very thinly sliced

4 ounces fresh mozzarella, thinly sliced and torn into 1/2-inch pieces

3 cups loosely packed rocket

1 tablespoon extra-virgin olive oil and 1 teaspoon lemon zest)

1/4 teaspoon salt

3 tablespoons shaved Pecorino or Parmesan cheese



Place a pizza stone or large rimless baking sheet on the bottom rack and preheat oven to the highest temperature, preferably 500°F, for 30 minutes.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Cook mushrooms, stirring occasionally, until beginning to brown, about 5 minutes. Remove from heat and set aside.

Roll dough on a floured surface into a 14-inch circle. Transfer to a floured pizza peel (or rimless baking sheet). Scatter garlic over the dough then sprinkle with mozzarella and half of the mushrooms (reserve the remaining mushrooms for Step 5). Drizzle the remaining 1 tablespoon olive oil over the pizza.

Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake until browned, 10 to 15 minutes. Transfer to a cutting board and cut into 4 pieces.

Toss rocket with lemon oil and salt. Top the pizza with the rocket, the reserved mushrooms and cheese. Serve immediately.