Wild Mushroom and Arugula Pizza

INGREDIENTS

1 package Mixed Mushroom Medley
2 Tbsp extra virgin olive oil, plus extra for brushing
Sea salt and freshly ground pepper
2 cups packed arugula, stems removed
1 1/2 tsp lemon juice
1 parbaked pizza crust
4 oz Swiss cheese or emmental, coarsely grated

DIRECTIONS

Preheat the oven to 500 degrees Fahrenheit.

Reconstitute the mushrooms according to package directions. Slice all of the mushrooms 1/4 inch thick, cutting them in half crosswise after slicing if very large. In a bowl, combine 1 tablespoon of the oil and the mushrooms and add salt and pepper to taste. Toss until well combined and spread into a medium-sized ovenproof pan. Roast for 10 minutes, until the mushrooms have softened and are beginning to develop a caramel colour around the edges. Remove from the oven.

In a bowl, mix together the arugula, lemon juice, and remaining 1 tablespoon of olive oil. Add salt and pepper to taste. Set aside.

Brush the rim of the pizza crust with olive oil. Distribute the cheese and then the mushrooms over the dough.

Bake for 8 to 10 minutes, or until the edges of the crust are a deep golden brown and the cheese is bubbling.

Remove from the oven and top with arugula salad. Let sit for 5 minutes before cutting into wedges and serving.