Free Recipe, Mediterranean 100 Mouth
Wild Mushroom Pizza with Arugula & Pecorino
Makes 4 servings
Discover a pizza with personality—Wild Mushroom Pizza, where the rich, woodsy taste of mushrooms meets the fresh bite of arugula and the bold kick of Pecorino. Every slice is an experience in sophisticated simplicity.
INGREDIENTS
1 pound pizza dough, preferably whole-wheat
3 tablespoons shaved Pecorino Sardo or Toscano cheese
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
2 cloves garlic, very thinly sliced
4 ounces fresh mozzarella, thinly sliced and torn into ½-inch pieces
3 cups loosely packed arugula
1 tablespoon agrumato lemon oil
¼ teaspoon kosher salt
INSTRUCTIONS
1. Set a pizza stone or big rimless baking sheet on the bottom rack and preheat oven to 500 degrees F for 30 minutes.
2. Meanwhile, heat 2 tablespoons olive oil in a large skillet on medium. Stir mushrooms occasionally until they brown, about 5 minutes. Stop cooking and set aside.
3. Roll dough into a 14-inch circle on floured surface. Transfer to a floured pizza peel or rimless baking sheet. Sprinkle garlic, mozzarella, and half the mushrooms over the dough (save the rest for Step 5). Apply the remaining 1 tablespoon olive oil to the pizza.
4. Slide pizza onto prepared pizza stone or baking sheet carefully. Bake 10–15 minutes till golden. Cut into 4 pieces on a cutting
board.
5. Toss arugula with salt and agrumato lemon oil. Add cheese, arugula, and reserved mushrooms on the pizza. Serve now.
This AMAZING Recipe can be found in our new 100 Mouth-Watering Mediterranean Diet cookbook here
