• 12 oz Pizza Dough, room temperature
• 8 oz Cremini Mushrooms, thinly sliced
• 4 oz Mozzarella, cut into thin slices
• Baby Arugula or chopped bunched Arugula
• Olive Oil
• Cornmeal (optional)
• Lemon (optional)
• 1 tsp Minced Garlic
• Sea Salt 
• Freshly Cracked Black Pepper

Preheat oven to 450 degrees. 

Heat oil in large skillet over medium. Add mushrooms and garlic; cook 5 to 6 minutes, stirring often, until liquid has almost evaporated. Remove from heat. Sprinkle with sea salt and set aside.

Coat a baking sheet or pizza pan with thin layer of olive oil or dusting of cornmeal. On a clean working surface dusted with flour, gently stretch pizza dough to fit pan, roughly a 12" circle or 10" x 6" rectangle will do. Gently place dough in pan; pierce well with a fork. Lay out mozzarella slices and spread mushroom mixture on top. 

Place pizza in preheated oven and bake 13 to 14 minutes, or until cheese is melted and crust is golden brown.

Optional: Toss your desired amount of arugula with a good squeeze of lemon juice and a drizzle of olive oil. 

Remove pizza from oven, top with arugula and season with sea salt and pepper.