Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat.
Cook mushrooms, stirring occasionally, until beginning to brown, about 5 minutes.
Remove from heat and set aside.
Roll dough on a floured surface into a 14-inch circle.
Transfer to a floured pizza peel (or rimless baking sheet).
Drizzle the remaining 1 tablespoon olive oil over the pizza.
Carefully slide the pizza onto the preheated pizza stone or baking sheet.
Bake until browned, 10 to 15 minutes.
Transfer to a cutting board and cut into 4 pieces.
Toss arugula with agrumato lemon oil and salt.
Top the pizza with the arugula, the reserved mushrooms and cheese.
The resulting extra-virgin olive oil has an exceptionally bright lemony flavor.
It’s worth seeking out at gourmet markets or well-stocked natural-foods stores.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
