Make no mistake, this healthy pizza recipe is all about the mushrooms; lemon oil and arugula add just enough citrus and spiciness to accent without overwhelming. To that end, Sardinian or Tuscan Pecorino cheese (milder than Pecorino Romano) is called for, but other mellow grating cheeses, such as Parmigiano-Reggiano, will work.
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Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 4 cups trimmed and sliced mixed fresh wild mushrooms, such as hen of the woods (maitake) and chanterelles
- 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 arugula
- 1 tablespoon agrumato lemon oil (see Tip)
- ¼ teaspoon kosher salt
- 3 tablespoons shaved Pecorino Sardo or Toscano cheese
Directions
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Place a pizza stone or large rimless baking sheet on the bottom rack and preheat oven to the highest temperature, preferably 500 degrees F, for 30 minutes.
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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.
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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.
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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.
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Toss arugula with agrumato lemon oil and salt. Top the pizza with the arugula, the reserved mushrooms and cheese. Serve immediately.
Tips
This pizza gets a zesty drizzle of agrumato lemon oil, which is created when olives are pressed together with lemons. The resulting extra-virgin olive oil has an exceptionally bright lemony flavor. It’s worth seeking out at gourmet markets or well-stocked natural-foods stores. If you can’t find it, substitute 1 tablespoon extra-virgin olive oil and 1 teaspoon lemon zest.