-
1
Preheat the oven to 500F.
-
2
If you are using a pizza stone, place it in the oven.
-
3
Sprinkle a 14-inch pizza pan with cornmeal.
-
4
Or if you are using a pizza stone, sprinkle cornmeal on a wooden peel (paddle) or a rimless baking sheet.
-
5
Set aside.
-
6
Slice all of the mushrooms 1/4 inch thick.
-
7
If some of the mushrooms are quite large, cut them in half crosswise after slicing.
-
8
In a medium-size ovenproof pan, combine 1 tablespoon of the oil and the mushrooms.
-
9
Add salt and pepper to taste.
-
10
Shake the pan vigorously to coat the mushrooms and place in the oven.
-
11
Roast for 10 minutes, or until the mushrooms have softened and are beginning to develop a caramel color around the edges.
-
12
Remove from the oven.
-
13
Taste and add more salt if necessary, but remember that the cheese and the arugula will also have salt.
-
14
In a small bowl mix together the arugula, lemon juice, and remaining 1 tablespoon of olive oil.
-
15
Add salt and pepper to taste.
-
16
Set aside.
-
17
Prepare the pizza dough.
-
18
Brush the rim of the dough with olive oil.
-
19
Distribute the cheese and then the mushrooms over the dough, leaving about a 2-inch rim.
-
20
Slide the pizza onto the stone, if using.
-
21
Bake for 8 to 10 minutes, or until the edges of the crust are a deep golden brown and the cheese is bubbling.
-
22
Remove from the oven and let sit for 5 minutes.
-
23
To serve, slice into wedges and top each serving with a handful of the arugula salad.
