12 ouncespizza dough, at room temperature(2 portions of my Homemade Rye Pizza Dough)
all-purpose flourif needed, for rolling out the dough
1 ½cupsshredded mozzarella
¼cupgrated Parmesan
2cupsarugula
2teaspoonsbalsamic vinegar or balsamic reductionoptional
Instructions
Preheat oven to 500 degrees F. If you have a pizza stone, place that in the oven too, to get it hot.
Place a saute pan over medium heat. Add oil (or butter) and when hot, add the onions. Reduce heat to low or medium-low and saute for about 5 minutes. Next, add the mushrooms and saute for another 7-8 minutes, until they are golden and soft.
Season with salt and pepper and add the garlic. Stir together and remove from heat.
Divide the room temperature pizza dough into half (or start with 2 portions of my Homemade Rye Pizza Dough, which makes 4 individual pizzas total). Roll or stretch the dough pieces into 8-10 inch disks (you may need to add a little flour to prevent it from sticking as you roll it out).
Carefully remove the hot pizza stone from the oven. Place one of the rolled-out doughs onto it. (Alternatively, use a baking sheet.) Top with half of the sauteed mushrooms and onions and cheeses. Repeat with the second dough, or make at the same time if you have two stones or baking sheets.
Bake for 5-7 minutes, or until the crust is golden and the pizza is melted. (Note, all ovens vary, so keep a close eye.)
Finish it off with a sprinkling of fresh arugula. (Consider adding a drizzle of balsamic vinegar or reduction if you like.) Enjoy!
Notes
Suggestions: Instead of fresh arugula, try mixing in baby spinach with the sauteed mushrooms and onions. Mix up the cheese! Try fresh mozzarella, goat cheese, or ricotta.