Mushroom and Arugula Pizza

Ingredients

• Olive oil

  1 tbsp or 14g

• Shallots

  raw

  1 shallot (medium) or 43g

• White mushrooms

  raw

  2 cup, pieces or slices or 140g

• Portobello mushrooms

  raw

  1 ½ cup diced or 129g

• Garlic

  raw

  2 tsp or 6g

• Salt

  table

  ¼ tsp or 2g

• Arugula

  raw

  1 cup or 20g

• Lemon juice

  1 tsp or 5g

• Cheese Shreds, Dairy-Free, Spicy Monterey Jack

  Daiya

  ¼ cup or 30g

• White truffle oil

  ⅓ tbsp or 5g

• Pizza Dough

  Frozen - Freshdirect

  1 of a dough round or 220g

Directions

1. Place a pizza stone or baking sheet in oven. Preheat oven to 450F. (Do not remove pizza stone/sheet while oven preheats.)
2. Heat oil in a large nonstick skillet over medium. Add shallot, and cook, stirring occasionally, until soft, 1 to 2 minutes.
3. Add mushrooms and garlic; cook, stirring often, until liquid has almost evaporated, 5 to 6 minutes. Remove from heat. Sprinkle with 1/8 tsp salt and set aside.
4. Roll dough into a 13-inch circle on a large piece of parchment paper; pierce well with a fork.
5. Spread mushroom mixture. Top with vegan cheese. Place dough (on paper) on preheated stone;
6. Bake at 500F for 13 to 14 minutes.
7. Toss arugula with lemon juice. Top pizza with arugula mixture; drizzle with truffle oil, if desired, and sprinkle with remaining 1/8 teaspoon salt. Cut into 8 slices.