WHITE WILD MUSHROOM PIZZA WITH ARUGULA

Put a pizza stone or baking sheet in the oven. Preheat to 500 degrees F (with the stone in the oven). Once preheated, let it stand at 500 degrees for 30 minutes (you want your pizza stone or baking sheet HOT! This helps to get a nice crisp bottom, no soggy bottoms people).

On a surface sprinkled with flour, roll out pizza dough to a 12-14inch circle. Transfer to a baking sheet so you can eventually slide your pie onto the one that’s preheating in the oven.

Drizzle 1-2 tbsp of olive oil across the top, or however much is needed to get a nice thin layer. Spread the minced garlic cloves evenly across as well.

Add 1 tbsp of olive oil to a pan and heat over medium high. Add mushrooms and season generously with salt, pepper, garlic and onion powder. Sauté for 7-8 minutes, or until golden and tender.

Add mushrooms, mozzarella, and dollops of then ricotta to the prepared pizza dough. TIP: melt the vegan mozzarella shreds beforehand in the microwave for 15 seconds at a time, stirring in between sessions until melted and pour onto the dough (we all know sometimes it doesn’t melt the best). This will give you that melty saucy cheese.

Carefully slide pizza onto the pizza stone or baking sheet that’s in the oven. Bake for 15-20 minutes or until golden.

Remove from oven and top with arugula. Cut into 6-8 slices and ENJOY 🤤 top with red pepper or parmesan if desired!